Sweet Potato Casserole Recipe (Ruth's Chris Copycat)
Try this Sweet Potato Casserole Recipe (Ruth's Chris Copycat) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup butter melted
- filling:
- topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 2 eggs beaten
- 1/3 cup melted butter
- 1 cup chopped pecans (or nut of your choice)
- 3 cups mashed sweet potatoes*
- i teaspoon vanlla
- Carbohydrate 387.101213745829 g
- Cholesterol 1145.55916682213 mg
- Fat 301.159438391984 g
- Fiber 5.83283311971029 g
- Protein 20.6201583344526 g
- Saturated Fat 187.579181370478 g
- Serving Size 1 1 recipe (1276g)
- Sodium 2412.83066720091 mg
- Sugar 381.268380626119 g
- Trans Fat 22.0779863374391 g
- Calories 4220 calories
Start by baking your sweet potatoes- I like to wash thoroughly, poke holes in the skin, bake at 400 degrees for about 45 minutes until soft inside.Once baked to softness, allow to cool, cut skin and use a spoon to remove all the sweet potato into a bowl.Add other ingredients and stir very well.Beat by hand or in a mixer until fluffy.Pour mixture into ramekins or a large casserole dish.Bake at 350 for 30 minutes.Sprinkle topping generously and bake an additional 10 minutes.Enjoy!
