Sweet Potato Casserole (Ruth's Chris Style)

Angela Kershaw sent this one in, and if the name rings a bell, it should. This is the sweet potato casserole people order at Ruth's Chris and then spend the rest of the year thinking about. Brown sugar and pecans on top, a smooth sweet potato filling underneath, and no marshmallows anywhere near it. Angela made it one Thanksgiving to try something different and it has been required at the table ever since.

One thing worth copying: Angela peels, chops and boils the sweet potatoes the night before and mashes them down, so the day of, this comes together fast.

Ingredients

Pecan Crust

• 3/4 cup brown sugar
• 1/4 cup all-purpose flour
• 3/4 cup chopped pecans
• 1/4 cup butter, melted

Sweet Potato Filling

• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 egg
• 2 cups mashed sweet potatoes
• 1/4 cup butter, melted

Instructions

1. Preheat the oven to 350 degrees and butter a 1.5 quart baking dish.
2. Mix the pecan crust ingredients together in a small bowl and set aside.
3. In a mixing bowl, combine the granulated sugar, salt, vanilla, egg and mashed sweet potatoes. Stir until fully combined.
4. Add the melted butter and mix again.
5. Spread the sweet potato mixture evenly into the prepared dish.
6. Sprinkle the pecan crust mixture evenly over the top.
7. Bake for 30 minutes.
8. Let stand 30 minutes before serving so the topping can set.

Notes

Prep the sweet potatoes the night before: peel, chop into one inch cubes, boil like mashed potatoes, and mash everything down. Two cups is what you need.

Do not skip the 30 minutes of standing time. That is what turns the topping from loose crumbs into a crust.