Sweet Potatoes "Ruth's Chris Style

 Image Credit (The girl who ate everything)

Crumb Topping:

1 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use.

Sweet Potato Layer:

3 C cooked and mashed sweet potatoes (about 3-4 large sweet potatoes)*see note
1/2 C sugar (Original recipe calls for 1 C)
1/2 tsp salt
1 1/2 tsp vanilla
2 eggs, well beaten
1/4 C (1/2 stick butter), melted (Original recipe calls for 1/2 C)

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness. Add a splash of milk if needed and blend in.

Instructions:

1. Preheat oven to 375 degrees. Spray medium-sized caserole dish with nonstick spray.

2. Pour sweet potatoes mixture into the baking dish, 2 quart size. bake for 25 minutes. (If making ahead this is a good point to prep to and put into the fridge covered for up to 2 days)

3. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the topping aprox. 10-20 minutes.

4. Remove from oven and evenly sprinkle crumb topping and cook for an additional 10-20 minutes until browned. Let set 10 min prior to serving.

10 servings

If this recipe is doubled use a 10 x 13 baking dish.