“For some reason today I’ve just been hungry for Ruth’s Chris Sweet Potato Casserole.
I went to Ruth’s Chris Steakhouse for my 50th Birthday.”–Joe Bacon
For the Pecan Crust:
1 cup brown sugar (reduce sugar to suit)
1/3 cup all-purpose flour
1 cup chopped pecans
1/4 cup melted butter
For the Sweet Potato Mixture:
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, well beaten
1/2 cup melted butter
Preheat oven to 350°F.
In a mixing bowl, combine the brown sugar, flour, chopped pecans, and melted butter. Set aside.
In a separate mixing bowl, combine the mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter in the order listed. Mix thoroughly.
Pour the sweet potato mixture into a buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the pecan crust mixture.
Bake for 30 minutes, or until the top is golden brown and the sweet potato mixture is set.
Allow the casserole to cool for at least 30 minutes before serving.