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Copycat Ruth's Chris Sweet Potato Casserole

Ok, take my advice and put down the marshmallows.  Once you taste this sweet potato casserole with brown sugar and pecan crusted topping, you will need it as a staple for your Thanksgiving dinner forever more.  I'm honestly not sure where this recipe originated as we have been making it for so long.  What I do know is that it was called "Ruth's Chris copycat sweet potato casserole" but I have recently eaten their sweet potato casserole and I can tell you that this one blows theirs out of the water!  

This decadent dish has graced our families Thanksgiving dinner table for more years than I can remember and it has been known to change the minds of people who didn't think they even liked sweet potatoes.  The crust is what makes it irresistible.  It is the perfect combination of creamy potato goodness with sweet crispy topping.  It's almost dessert like!  Trust me, give it a try and you will never use those marshmallows again!

Ingredients, topping:
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/4 cup butter, melted 
Ingredients, sweet potato mixture:
  • 3-4 large sweet potatoes 
  • 1 stick butter, (1/2 cup), melted and cooled
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs, well beaten
  1. Preheat oven to 350 degrees.  Spray a 11x7 or 9x9 baking dish with non-stick spray.
  2. For topping:  Combine brown sugar, flour, nuts and butter in small mixing bowl and set aside.
  3. For sweet potato mixture:  Peel your sweet potatoes then chop in to about 1 inch chunks.  
  4. Bring a large pot of water to a boil, add your sweet potatoes and let boil until very soft, about 15-20 minutes.  
  5. Drain the potatoes, then mash them in a large mixing bowl and let cool slightly.  
  6. To the potato's, add the melted butter, sugar, salt, and vanilla and stir well.  
  7. Mix in the beaten eggs thoroughly and pour the potato mixture in to your prepared baking dish.  
  8. "Sprinkle" the surface of the sweet potato mixture evenly with the topping mixture.  (It's wet, but use your fingers and sprinkle it over to get it as even as you can.)  
  9. Bake for 30 minutes uncovered and then allow to set at least 20 minutes before serving.
Note:  If you want to make this the night before, just make the sweet potato mixture and store covered in a tupperware without the topping in the refrigerator until you are ready to bake.  When ready, transfer the sweet potato mixture to a baking dish, throw on the topping and bake.  (Let it bake a little longer as it will be cold.)

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