Recipe of the Week: Ruth's Chris Sweet Potato Casserole

I found this recipe on Pinterest, but it was originally posted here.  I made this for Thanksgiving and it turned out soo good.  Of course using that much butter and sugar it has to taste good.  That's why you only made it once a year, every year.  I will definitely be making it an annual event.  Everyone loved it and it was gone FAST.  Save it for next year.

 


Ingredients:

CRUST

• 1 cup brown sugar
• 1/3 cup {Jules GF} flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter -- melted (Do not omit or reduce this amount)

SWEET POTATO MIXTURE

• 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
• 1 cup sugar
• 1/2 teaspoon salt shopping list
• 1 teaspoon vanilla
• 2 eggs -- well beaten
• 1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)

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. Mix thoroughly.
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.
7. Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.