Sweet Potato Casserole
by Chris Ruth Steakhouse
1 cup brown sugar
1/3 cup all purpose flour
1 cup finely chopped pecans or walnuts
1/3 cup stick melted unsalted butter
Combine brown sugar, flour, nuts and butter to form crumbs in a bowl, set aside.
3 cups cooked mashed sweet potato (I have even used up to 5 cups packed baked sweet potato, mashed)
1 cup white sugar
1 tsp. vanilla
2 eggs, beaten
1 stick butter, melted
Preheat oven to 350 dgrees. Spray or grease baking pan with butter. (9x13) pan
Peel sweet potato and bake in oven on a baking sheet for one hour until fork tender.
Mash Potatoes well with potato masher.
Add sugar, salt, vanilla and butter into potato mixture, continue to mash and mix well. When potatoes cool down add beaten eggs and mix well.
Place potato mixture in prepared pan, smooth evenly.
Place crumbs on top and bake in oven for about 30 minutes until lightly golden brown. Serve warm or at room temperature. If eating as a dessert I like mine cold from fridge with cold whip cream.