We had a pretty great Thanksgiving Day menu planned out for yesterday. But, I have a confession. The most mouth-watering, out-of-this-world item from our feast was not one that required hours of kitchen slavery. Ironically, the one item that we'll be dreaming about until next year is the one that Rolland picked up from Ruth's Chris Steakhouse on the way home from work, taking a grand total of about 5 minutes of time. It was their legendary sweet potato casserole. This is the stuff Thanksgivings are made of! They sell reasonably priced aluminum tins full of the gooey goodness for just such an occasion, and they feed 8-10, leaving us with left-overs galore currently separated out in our freezer and awaiting a special dinner reheating. For those of you not lucky enough to have a Ruth's Chris on your husband's path home from work, don't despair. Below is the recipe:
For the crust:
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted
For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed)
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces
Combine ingredients of crust mixture in mixing bowl, and reserve.
Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish.
Sprinkle the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.
Serves eight.
No comments:
Post a Comment