Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred, I used walnuts)
1/4 cup butter, melted

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup sugar (I eliminated this)
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter, melted (I eliminated this)

Preheat oven to 400 degrees.

Scrub potatoes, prick all over with a fork, place on foil-lined baking sheet and roast for an hour. Allow to coil, peel and mash. Lower oven to 350 degrees.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, salt, vanilla and eggs (and butter and sugar, if using) in a mixing bowl. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.