Sweet Potato Casserole

Okay, this recipe is so delicious I can't stop eating it.  It's of course, delicious with turkey and ham, but I have to tell you it makes an awesome dessert with fresh whip cream.  I do not recommend you cut back on the sugar at first.  I like to make recipes as they are original printed and then make changes to suit my taste.

Sweet Potato Casserole
by Chris Ruth Steakhouse

Crust
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.

Fillings
3 cups cooked mashed sweet potato (I have even used up to 5 cups packed baked sweet potato, mashed)
1 cup white sugar
pinch salt
1 tsp. vanilla
2 eggs, beaten
1 stick butter, melted

Directions:
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.