Holiday Sweet Potatoes Serves 10-12

A delicious side dish to enjoy at Thanksgiving or special dinner Kathy created from trial and error to get closer to the “real thing” enjoyed at Ruth Chris’ Steakhouse (they won’t share their recipe so she figured it out!)… 

Crust

1 c brown sugar

1/3 c flour (use GF all purpose flour if GF) 

1 c chopped pecans

1/2 c (1 stick) butter, melted 

Sweet Potato Mixture

3 c mashed sweet potatoes*

1 c sugar

1/2 tsp salt

1 tsp vanilla

2 eggs , well beaten

1/3 stick of butter, melted

1- * Boil washed sweet potatoes in simmering water 30-35 min.  Don’t over cook as they will be baked as well.  Shock with ice water to help cool.  Set aside 20 min or so to cool, then peel and mash.

2- Make crust: Combine brown sugar & flour; mix well to remove lumps.  Add nuts and butter in mixing bowl.  Set aside.

3 - Preheat oven to 375

4- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in mixing bowl in the order listed.  Mix thoroughly then whip at medium speed to fluff potatoes up.

5- Pour mixture into buttered 9x13 baking dish and bake 25-30 minutes.

6 - Remove from oven and generously sprinkle the surface of the sweet potato mixture evenly with the crust mixture.  

7 - Bake for an additional 10 minutes.  Allow to set 20 min before serving.