Gut Check Shares Thanksgiving Family Recipes
Sweet Potato Casserole
There's just something about sweet potatoes covered in pecans and brown sugar that screams Thanksgiving. I started making this Ruth's Chris classic casserole five years ago, when I was living out of town, to give me a little comfort on my orphan Turkey Day. It was such a hit that I'm sure I was invited back, year after year, just so I would bring the dish. Now that I'm back home for the holiday, I can't wait to share it with my family.
There are many variations of this casserole, but I find that this classic one is the best. For those who think sweet potato casserole needs marshmallows, trust me - the sticky sweetness of buttery pecans and brown sugar is infinitely better. I have a little with the main course, but my favorite way to eat this is for dessert with a glass of tawny port. Life doesn't get any better.
Sweet Potato Casserole Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)
Sweet Potato Mixture
3 cups mashed sweet potatoes (you can use canned, but I prefer to roast my own)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted
1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
-- Cheryl Baehr