The kitchen in my studio apartment doesn’t even have an oven in it. Which is my perfect excuse to order take out for dinner more often than any normal healthy 20 something year old should. But when it comes to the holidays, there is nothing like a home cooked meal to make up for the sins of your multitude of Seamless.com orders. Last Thanksgiving I was inspired to cook a few dishes for my family Thanksgiving dinner, as a way to spend some time with my little brother and an excuse to use a real kitchen at my parent’s house. I found this recipe which I have renamed the Sweet Potato Souffle but is actually a Ruth Chris inspired recipe for their Sweet Potato Casserole. I just hate the name casserole, and souffle sounded so much French-er and prettier. This recipe was such a hit that for the first time in my LIFE people were asking me for the recipe as well as wanting to pass the recipe on to their friends and family. It’s also been requested that I cook it again this year, so I decided to spread the love from my home to yours by sharing the perfect side dish to bring to Thanksgiving. I came across this recipe on The Girl Who Ate Everything’s blog which linked back to a chef from Ruth Chris’ video and recipe:
|Photo from The Girl Who Ate Everything|
Ruth’s Chris special sweet potato casserole – aka Beauty Unbiased Sweet Potato Souffle
Makes 12 servings
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
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.
Pour mixture into the baking dish. Bake for 30 minutes. (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.