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Ruth Chris' Sweet Potato Casserole
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| 3/4 cup | packed brown sugar |
| 1/4 cup | all-purpose flour |
| 3/4 cup | coarsely chopped pecans |
| 1/2 cup (1stick) | butter, melted, divided |
| 3 cups | mashed sweet potatoes |
| 3/4 cup | granulated sugar |
| 1/4 tsp | salt |
| 1/2 tsp | vanilla |
| 2 | eggs, well beaten |
To make topping ... In a medium bowl, stir together brown sugar, flour, pecans and 1/4 cup melted butter. Set aside. Preheat oven to 350 degrees. In a large bowl combine sweet potatoes, granulated sugar, salt, vanilla, eggs and the remaining 1/4 cup melted butter. Use a hand mixer to combine thoroughly; continue beating until smooth and fluffy. Pour sweet potato mixture into a buttered 9-inch square baking dish. Sprinkle evenly with topping. Bake 30 minutes, until topping is lightly browned and crunchy. Let cool 15 to 30 minutes before serving
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