Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole

(Teri Sorensen)

Crust:   1 cup brown sugar

            1/3 cup flour

            1 cup chopped nuts (pecans preferred)

            ¼ cup butter, melted

Sweet Potato Mixture:  3 cups mashed sweet potatoes (can use canned to save time, just drain)

                                    1 cup sugar

                                    ½ teaspoon salt

                                    1 teaspoon vanilla

                                    2 eggs (well beaten)

                                    ½ cup butter, melted

Directions:

1.         Combine brown sugar, flour, nuts and butter in mixing bowl.  Set aside.

2.         Preheat oven to 350 degrees.

3.         Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed.

4.         Pour mixture into buttered baking dish.

5.         Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6.         Bake for 30 minutes.  Allow to set at least 30 minutes before serving.