Tuesday, January 10, 2017

RUTH'S CHRIS SWEET POTATO CASSEROLE



    ~CRUST~

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/2 cup butter (melted)
  • ~SWEET POTATO MIXTURE~

  • 3 cups mashed sweet potatoes (can use canned to save time, just drain)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/4 cup butter, melted (1/2 cup)


How to Make It

  • Boil spaghetti in salted water according to directions on box for al dente. Meanwhile, heat a large skillet over medium heat, then add olive oil. When smoking, add onions and cook for a couple minutes, until soft. Add chopped green chiles, undrained. Cook for another 5 minutes. Add garlic and stir for one minute. Stir in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and let simmer for about 8 minutes, until sauce has reduced a bit. Add chicken and heat through, about 2 minutes. Turn off the heat. Using tongs, add spaghetti in small batches to the sauce and combine. Gently fold in the cheese and serve!
  • 0 comments :

    Post a Comment