Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts

Tuesday, December 17, 2013

Ruth's Chris Copycat Sweet Potato Casserole


Ruth's Chris Copycat Sweet Potato Casserole

Ingredients:
Filling:
6 yams
1 egg, room temperature
1/2 tsp salt
1 stick butter, softened
1/3 cup milk
2 tsp vanilla
1/4 tsp cinnamon

Topping:
1 cup brown sugar
2/3 cup flour
6 tbsp cold butter
1 cup chopped pecans

Directions:
Filling:
Thoroughly wash and scrub yams. Dry with paper towels. Place on foil lined cookie sheet and poke each potato with a fork several times. Bake at 450 for 60-70 minutes. 

Take potatoes out of oven and let cool enough to peel. Scrape out insides with a spoon, discarding the skin. Place in stand mixer and mix in egg, salt, butter, milk, vanilla and cinnamon. Mix until combined. Do not over-mix! Pour potato mixture into a greased casserole dish. 

Topping:
Cut up your butter into pieces a small as possible. In a bowl, mix together brown sugar, flour and butter by hand, until topping is an even sized crumb mixture. Then stir in 1 cup chopped pecans. Pour topping evenly over potato mixture in casserole dish.

Bake Casserole at 350 for 35-45 minutes, or until slightly bubbling and heated throughout. If your topping starts to brown too much, cover with foil.



Friday, November 15, 2013

Cheesy Potato Casserole with French's Fried Onions

Cheesy Potato Casserole with French's Fried Onions

Ingredients:
28 oz potatoes O'Brien
2 cups shredded cheddar cheese
1/4 cup melted butter
8 oz sour cream
1 can cream of mushroom soup
3/4 cup french's fried onions

Directions:
Mix melted butter, sour cream, and mushroom soup together until combined. Stir in 2 cups shredded cheddar cheese. Mix in potatoes and pour mixture into a greased casserole dish. Top with french's fried onions. Bake 50-60 minutes at 250 or until hot throughout. Cover with foil if the topping starts to brown too much!

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