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Ruth Chris' Sweet Potato Casserole
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| Ingredients: CRUST | |
| 1 cup | brown sugar |
| 1/3 cup | flour |
| 1 cup | chopped nuts, (pecans preferred) |
| 1/4 cup | butter, (melted) |
| SWEET POTATO MIXTURE | |
| 3 cups | mashed sweet potatoes, (can use canned to save time, just drain) |
| 1 cup | sugar |
| 1/2 teaspoon | salt |
| 1 teaspoon | vanilla |
| 2 | eggs, (well beaten) |
| 1/2 cup | butter, melted, (1/2 cup) |
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.
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