Sweet Potatoes – Ruth’s Chris Style

• Vegetarian

• Produce

  • 3 cups Sweet potatoes, cooked and mashed

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Brown sugar
  • 1/3 cup Flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 3/4 cup Butter

Found on the-girl-who-ate-everything.com

Ingredients

• 1 cup brown sugar
• ⅓ cup flour
• 1 cup chopped pecans
• ⅓ cup butter, melted
• 3 cups cooked and mashed sweet potatoes (see Note)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• ½ cup (1 stick) butter, melted

Directions

• Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
• Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
• The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.