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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ Sweet Potato Casserole

Topped with crushed pecans, this Sweet Potato Casserole makes for an iconic holiday dish.

Ingredients

4 cups Sweet potatoes, cooked, peeled and mashed
2 cups Sugar
4 Eggs, beaten
1 cup Heavy cream
3 sticks Butter, divided
1 tsp Cinnamon
1 tsp Nutmeg
1 cup Rice Krispies
1 cup Pecans, chopped
1 cup Walnuts, chopped
1 cup Brown sugar

Instructions

Preheat oven to 350 degrees.

Grease a 13 x 9 casserole dish. Combine hot sweet potatoes, sugar, eggs, cream, half of the butter, cinnamon and nutmeg in a bowl; mix thoroughly. Add sweet potato mixture to greased casserole dish.

Combine Rice Krispies, pecans, walnuts and remaining butter and brown sugar into a bowl. Mix until crumbly. Sprinkle over sweet potato mixture.

Bake 40-45 minutes or until center is hot. Yield:10-12 servings

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