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Ruth Chris’ Sweet Potato Casserole

I made this casserole for Thanksgiving and it was so good my dad asked if I would make it for Christmas too. It is practically a dessert, and amazingly delicious. The other thing I really liked about this recipe was that it was dairy-free, which meant that my lactose-intolerant family member could enjoy it also! Recipe and photo courtesy of frugalginger.com.

For the Topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter, melted

For the Filling:

  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl for the top crust. Set aside. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. You can also use a stand mixer. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.