How did I live 31 years before trying sweet potato casserole? I am going to blame my mom for the first 20ish years and I’ll take the blame for the remaining decade.
Backstory: SL and I were invite by a couple of friends to Ruth’s Chris Steak House a few weeks ago to enjoy their restaurant week menu (and restaurant week prices!) I was fully on board to choose the asparagus as my side dish when the waiter damn near begged someone to try the sweet potato casserole as it was his favorite dish.
I am game for almost everything so I went for it. The other girl we were with changed her order from asparagus to sweet potato casserole as well. Not one part of me regretted bailing on the asparagus once me meal was served. The SPC was amazing! I reluctantly shared some with SL and he loved it as well.
I knew immediately I had to re-create it at home. Now this is NOT a low cal recipe but I did lighten it up compared to what I think was probably in Ruth’s Chris version.
Sweet Potato Casserole
Make 4-6 servings
- 3 medium or 2 large sweet potatoes
- 3 Tbs Earth Balance (I used the soy free kind)
- 2 Tbs almond milk
- salt and pepper to taste
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/3 cup Earth Balance
- Preheat oven to 350° and bake sweet potatoes for an hour or until soft. Let cool a little.
- Scoop sweet potato innards into a bowl and mash with 3 Tbs of Earth Balance, almond milk and salt and pepper.
- Spray bottom of casserole dish with cooking spray then add sweet potato mixture to casserole dish.
- In separate bowl, mix brown sugar, flour and 1/3 cup Earth Balance until crumbly. Stir in pecans.
- Sprinkle topping all over the sweet potato mixture.
- Bake casserole in350° oven for 20 minutes.
And for those sadists out there, here are the nutrition facts
Calories: 394 // Fat: 30 g // Carbs: 30 g // Protein: 3.7 g
If it makes you feel better, there is a bunch of potassium and Vitamin C in this recipe.