Side Dish

Ruth’s Chris Steak House Sweet Potato Casserole

 

From Linda Cicero’s Cook’s Corner Column

Side Dish

Ruth’s Chris Steak House Sweet Potato Casserole

For the crust:

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped pecans

1/4 cup butter, melted

Sweet potato mixture:

3/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

2 cups mashed sweet potatoes (2 large potatoes, boiled or microwaved until tender)

1 egg, well beaten

1/4 cup (1/2 stick) butter

Heat the oven to 350 degrees. Combine the crust ingredients with a fork in a small bowl and set aside.

Combine the sugar, salt, vanilla, mashed sweet potatoes, egg and butter in a mixing bowl, and beat thoroughly. Pour into buttered quart-size baking dish.

Sprinkle the crust mixture evenly on top, and bake 30 minutes. Allow to set for at least 30 minutes before serving. Makes 4 servings.

Per serving: 724 calories (47 percent from fat), 39 g fat (16.3 g saturated, 14.8 g monounsaturated), 108 mg cholesterol, 6 g protein, 93 g carbohydrates, 3.7 g fiber, 379 mg sodium.

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