So I’m super excited because we are about a week out from Thanksgiving. I’m a foodie/foodblogger so you know this is my holiday haha. I get to cook a whole bunch of yummy food and watch my family enjoy them, it gives me great joy. So this will be a short post. I’m actually supposed to be at work today but I’m on call because my unit did not need 6 nurses. Lucky me I was first in line to stay home at least for the time being. It’s pretty much like being on call. Anyways I wanted to share my one of my favorite Thanksgiving side dishes with you all. I love sweet potato and I think I’ve mentioned it a lot in previous posts. But it’s all good. It is not an original recipe, It’s actually the Ruth’s Chris Steakhouse recipe for their Sweet Potato Casserole recipe here https://www.youtube.com/watch?v=EPQI40kduNU. It’s so yummy, the first time I had it I wanted to slap my husband, instead of Momma hahaha.
So here you have Boiled whipped sweet potatoes, cinnamon, vanilla, sugar and butter. Crust made chopped pecans, brown sugar, flour, and butter. The top become crunchy as it is baked. It’s sweet enough to be a side dish, or top with ice cream or whipped cream and eat is as a dessert. I make this recipe every thanksgiving, it’s definitely a hit. It’s easy to put together. It’s a good recipe to have and I’m thankful that Ruth’s Chris decided to share this recipe, because no one can afford to frequent the restaurant, it’s a lot on the wallet lol. Make sure you don’t count the calories on this as it is thanksgiving, no one will hold this against you. Go ahead and try this, you will make it for every holiday. Don’t forget to comment. I’ll also be posting my yummy milk and honey rolls made with regular yeast. Happy Thanksgiving.
Thank you,
This African
| Cook Time | 75-80 min |
| Passive Time | 1-1.5 hour |
| Servings |
people
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- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup melted unsalted butter 1 stick
- 2 whole lightly beaten eggs
- 1/2 tsp cinnamon
- 1/2 tbsp vanilla extract
- 1 cup brown sugar
- 1/2 cup melted butter 1 stick lightly salted
- 1/2 cup pecans chopped
- 1/3 cup flour
Ingredients
Sweet Potatoes
Crust
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- 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.
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