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SWEET POTATO BAKE

Breann Bowman

So last year I discovered what was fairly close to Ruth's Chris' sweet potato casserole recipe. If you've never had it, you are missing out in life because it's basically the most delicious thing known to man. So I took it, modified it, added more butter (of course), and took it to my family's Thanksgiving Dinner. To say it was a hit would be an understatement. I'm not really one to toot my own horn, but it's amazing. Fair warning though, there's a good chance that it'll either give you a cavity or diabetes. If you make it, please let me know how it turns out!

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I N G R E D I E N T S

SWEET POTATO BASE

3 Cups Mashed Sweet Potatoes

1 Cup Sugar

1/2 Tsp. Salt

1 Tsp. Vanilla

2 Eggs (beaten)

1 Stick of Butter (melted)

 

 

CRUMB TOPPING

1 Cup Brown Sugar

1/3 Cup Flour

1 Cup Chopped Pecans

1/2 Stick Butter (melted)

1/4 Stick Butter (melted) set aside

Mini Marshmallows

Preheat oven to 350. For the crumb topping, mix together brown sugar, flour, pecans, 1/2 cup melted butter and set aside. For the mashed sweet potatoes, poke them all over with a fork. You can either bake them first or stick em in the microwave, either way, they need to be soft enough to poke a fork through. Remove the skins, mash them up. and combine with the sugar, salt, vanilla, eggs, 1 stick melted butter in that order. Next pour into a buttered baking dish. Sprinkle the top with the crumb mixture and bake for 30 minutes. About 5 minutes before the time is up, pull it out of the oven, and sprinkle with marshmallows. Next take your melted 1/4 stick of butter and brush the tops - optional but makes it SO yummy and pretty looking. Pop back in the oven for the remaining time and serve about 30 minutes later. Note: I usually double the recipe for Thanksgiving so I use a 9"x13" dish - the measurements listed above serve approximately 6. 

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