Ruth’s Chris Sweet Potato Casserole

Recipe shared by Michelle Strohkirch / From Ruth’s Chris

Yield: 8 servings

Prep time: Time to prepare mashed sweet potatoes + 15 minutes
Cook time: 30 minutes + 30 minutes to set


Ingredients

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted  

Sweet potatoes
3 cups mashed sweet potatoes (see Notes)
1 cup sugar 
½ teaspoon salt
1 teaspoon vanilla 
2 eggs, well beaten
½ cup (1 stick) butter, melted


Instructions

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine crust ingredients in a mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into buttered baking dish.

Bake for 30 minutes. At this point, dish can be covered and refrigerated if preparing in advance.  

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

 
Notes

To cook sweet potatoes first wash and dry them carefully and either: 1) Bake them at 400 degrees for 50 to 60 minutes, 2) Boil them for 30 minutes, or 3) Pierce them with a fork and microwave them for about 15 to 20 minutes.