November 21, 2012 by Decorum DIYer
My, what an out-dated political reference.
As we all know, Dan Quayle, potato is not spelled with an ‘e’!
Okay, moving on…
Today, I share with you the most delicious sweet potato casserole recipe I have ever tasted.
My former coworker, Cathy, shared this recipe with me and I have been smitten ever since.
I also had the pleasure of enjoying this treat in Ruth’s Chris’ restaurant and quite prefer the below recipe made at home.
(It is certainly less costly. 😉 )
Thanks to my friend, Cathy, this has fast become a family favorite. It is a side dish, but tips into the dessert category thanks to the overdose of butter and sugar.
Sweet Potato Mixture
3 cups boiled, mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs. well beaten
1/2 cup (1 stick) butter
1 cup brown sugar (light or dark, depends upon your preference)
1/3 cup flour
1 cup chopped pecans or other nuts
1/6 cup (1/3 stick) butter, melted
baking dish (9×13)
Preheat oven to 350 degrees F
To make the crust mixture: Combine ingredients in a bowl and set aside.
To make the potato mixture: Thoroughly combine the ingredients in the order listed above. Pour the mixture into a buttered baking dish (I use the butter stick wrapper.) Sprinkle evenly with the crust mixture. Bake in the oven for 30 minutes before serving.
This is definitely a dish that can be made in advance and reheated
or even baked on the big day.
The leftovers are even more yummy!