Sweet potato casserole

Photo: The Recipe Critic

A copycat of the Ruth's Chris side: creamy mashed sweet potatoes baked under a buttery brown sugar pecan crumble.

From Alyssa Rivers at The Recipe Critic · @alyssa_therecipecritic

It's the steakhouse version of sweet potato casserole, with a crumble topping instead of marshmallows.

You need

• 3 cups mashed sweet potatoes (about 3-4 large cooked sweet potatoes)
• 1 cup brown sugar
• 2 large eggs (lightly beaten)
• ½ cup milk
• ½ cup melted salted butter
• 1 teaspoon vanilla
• ½ cup brown sugar
• ⅓ cup flour
• ⅓ cup melted butter
• 1 cup chopped pecans

How to make it

1. Heat the oven to 350°F and coat a 1 1/2 to 2-quart casserole dish with cooking spray.
2. Mix the mashed sweet potatoes, 1 cup brown sugar, eggs, milk, ½ cup melted butter, and vanilla in a large bowl. Pour into the dish.
3. Stir together the ½ cup brown sugar, flour, ⅓ cup melted butter, and pecans for the topping. Scatter it over the sweet potato mixture.
4. Bake 30 to 40 minutes, until the casserole is cooked through and the top is lightly browned.

Written in our own words from Alyssa Rivers's recipe, with their quantities. The original: Sweet potato casserole, The Recipe Critic.

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