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Monday, May 25, 2015

Oh, sweet potato casserole...I think I'm in love

Okay people...I ain't lyin' when I say this stuff is beyond delicious. Josh and I love to go to Ruth Chris but it's never a convenient place to go if you don't want to pay a huge bill for your food. We especially love their sweet potato casserole. So warm, so sweet, so tongue tantalizing. ***total side note my prego sister craves this casserole all the time. The closest Ruth Chris is about 40 minutes from her and she literally drives it just to get her fix haha. So ya, it's that good.

Anyways I decided to attempt a copy cat version of it for dinner with some friends. I have to say I think it was just as good, dare I say maybe even better (only because I might have added some extra topping)!  Also, it always helps that I got way more then what I paid for.

So, ya'll need to make this. You really do. It's kind of a game changer when it comes to a perfect side dish.
Crust:
1 1/4 cup brown sugar
1/2 cup flour
1 1/4 cup chopped pecans
1/2 cup melted butter

Casserole:
4 cups sweet potatoes (which is about 4-5 sweet potatoes depending on size)
1 cup sugar
3/4 tsp. salt
1 tsp. vanilla
2 eggs (beaten)
1/3 cup butter (melted)

Directions: cook sweet potatoes at 375 for about an hour or until tender. Let cool. Then peel and add rest of ingredients. Mix and pour in a pie pan or any pan of your liking. Then mix all ingredient of crust and sprinkle evenly on top. Cook at 350 for 35 minutes and let cool for about 25 minutes. Serve warm...okay and just for kicks if you want this for dessert you can add a scoop of vanilla ice cream with it. Im just sayin'.



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