Sweet Potato Casserole (Ruth Chris Recipe)
Whipped sweet potatoes topped with a chrunchy sweet pecan/brown sugar crust
mashed sweet potatoes
melted unsalted butter
lightly beaten eggs
1 stick lightly salted
Boil about 5 large sweet potatoes in water for about 40-45 min.
While sweet potatoes are boiling make crust. In a bowl or large measuring cup add flour and brown sugar and mix well using your fingers, remove all lumps.
Next add pecans and mix.
Add butter and mix until all of the butter is saturated/wet. Set aside at room temperature. The sugar will absorb the butter.
Once sweet potatoes are cooked, drain and let it set in cold water for 10 minutes.
Preheat oven to 375. Once cool enough to handle break each one by hand ad squeeze out sweet potato into a mixing bowl with whisk attachment or paddle attachment. Discard skin.
Whisk for about 5 minutes on medium speed until potatoes are smoother. Use hand whisk, if you don’t have a mixer.
Place in freezer for 15 min. When cool enough place back in mixer and add sugar. Whisk until blended, then add melted butter, cinnamon, and vanilla and continue whisking.
Next add eggs and whip another five minutes until mixture is smooth.
Pour into a butter baking pan and bake for 30 minutes. Remove and cool for 45 minutes.
Crumble crust on top of of potatoes and bake at 375 for 15 -20 min minutes. Watch the crust, do not burn.
Remove from oven and cool before serving. It is a great side dish that can also be eaten with ice cream or whipped cream as dessert. Enjoy and comment.