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Sunday, April 05, 2009

Sweet Potato Casserole

The sweet potato casserole recipe is from Chef Vincent Madrigal in Ruth's Steakhouse, Dubai he is one of the Filipino Chef in Ruth's Steakhouse.


  • 1 kg sweet potatoes, steamed till tender and peeled
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup salted butter, melted


  • Place potatoes in a mixing bowl of a blender.
  • Whip them for 2 minutes on a low speed, scraping down sides with spatula.
  • Add sugar, salt and vanilla.
  • Mix on a higher speed.
  • Add eggs and butter.
  • Continue mixing till smooth and glossy.
  • Coat a casserole dish with butter and pour 250 grams of the mixture.
  • Preheat the oven to 180 degree Celsius and bake for 25 minutes.
  • Check for golden spots on top.
  • If not there, cook for a further five minutes.
  • Remove and let it cool for an hour at room temperature.
  • Top with pecan crumble and serve.
  • Repeat with remaining mixture to make more.

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