Ruth Chris Sweet Potatoes
This is a nice holiday side dish
you can use the yam or sweet potato. |
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans or walnuts)
1/3 stick butter -- melted ( Do not omit or reduce this amount )
SWEET POTATO OR YAM MIXTURE
3 cups roasted sweet potatoes or yams ( 2 to 3 large Yams)
1 cup vanilla sugar
1/2 teaspoon salt
1 Tablespoon vanilla extract
2 tsp Lemon juice (Fresh or bottled)
2 eggs -- well beaten
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For the pictures we used yams
Roast the yams for about 45 minutes in the oven till soft.
Cut open and remove the beautiful orange flesh into a mixing bowl |
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Here are the brown sugar, chopped pecans or walnuts , flour and melted butter
It is helpful to some to measure them out in separate containers.
Blend all the ingredients in a large mixing bowl and reserve.
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Add the Vanilla Sugar to the yams
You can of course substitute white sugar or turbinado( raw sugar) add a
little more vanilla extract . |
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I like to add a little lemon juice.
you can use fresh or bottled. This adds nice contrast
to the sweetness. |
Add the eggs and salt and whip smoothe add to a small 9 by 9 casserole dish |
make sure you choose a baking dish that leaves a good 1/2 inch (thumbs width) at the top after you add the yams.
Add the crumb topping |
Ready now to pop the casserole into a 350 degree oven and bake for
45 minutes. till about 180 degrees and the crust is browned.
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Here is the finished casserole and garnish any way you like, I used some lemon slices and parsley. |
