Ruth Chris' Sweet Potato Casserole

This is a recipe from Ruth Chris Steakhouse that I learned to make for Thanksgiving Pot Lucks at work. I also started making this for our Annual Friendsgiving. I am not the biggest fan of it personally because it is so sweet but a lot of people love it! It hits the spot for a sweet tooth. You can even make a small portion as a dessert.


“Too much of a good thing can be wonderful!” - Mae West

Ruth Chris' Sweet Potato Casserole


Ingredients

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 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)
1/2 cup butter, melted ( 1/2 cup)

Directions
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.