This week's recipe swap theme was side dishes. Even though I love sweet potatoes I only cook them once a year at Thanksgiving. This recipe was reminiscent of the traditional sweet potato casserole, which I've never had (my family simply roasts the potatoes and serves them with butter).
Even though I eliminated the butter and sugar from the sweet potato mixture, the topping made the dish too sweet for my tastes. I think this would be really good as a side at Thanksgiving since there are so many other savory dishes to cut the sweetness.
Ruth's Chris Sweet Potato Casserole
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred, I used walnuts)
1/4 cup butter, melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup sugar (I eliminated this)
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter, melted (I eliminated this)
Preheat oven to 400 degrees.
Scrub potatoes, prick all over with a fork, place on foil-lined baking sheet and roast for an hour. Allow to coil, peel and mash. Lower oven to 350 degrees.
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, salt, vanilla and eggs (and butter and sugar, if using) in a mixing bowl. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.