Ruth's Chris' Sweet Potato Casserole

I am hosting Thanksgiving this year, and this is definitely on the menu!  If you don't make any other side, make this one.  Trust me.  Turkey?  Ham?  What?  Who cares! :)

Ruth's Chris Steakhouse is one of our favorites.  We always seem to go here for a birthday, anniversary, or really whenever we are in the mood for a great steak.  I would highly recommend checking it out.  Can't beat the sizzling plate with all that butter.  Not only are the steaks fantastic, but the sides are killer as well.  This sweet potato casserole is our favorite by far.  I've given up on my usual potato Au gratin when I'm at a Ruth's Chris.  Even if you don't like sweet potatoes, you may just fall in love.  This is the restaurants most popular side.  People even order it for dessert with a scoop of ice cream.

Give me a chopped salad, a great steak, and a ridiculous potato... I am a happy girl!

The recipe comes from Ruth's Chris Chef, Pat Gallagher.  Thank you, Sir!

An important tip~
Please don't use canned sweet potatoes, it's not hard to boil them.  Starting with cold water, bring 3~4 large potatoes to boil.  Cook for about 30~35 minutes or until tender enough to be able to mash.  Do not over cook, as they will be cooking again in the casserole.  Let them cool for about 30 minutes before handling.  Peel the skin off and mash.

Crust~
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Sweet Potato Mixture~
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup  (1 stick) butter, melted

Crust~
Combine brown sugar, flour, pecans, and butter in mixing bowl.  Set aside.

Sweet Potato Mixture~
Preheat oven to 350 degrees.  Coat a medium~size casserole dish with non~stick spray.  Or use a couple smaller dishes.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.  Beat thoroughly with a hard mixer about 4 minutes, to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish.  Bake for 30 minutes.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.  The brown sugar and pecan crust should be slightly browned and crunchy.  Allow to set for 10 minutes before serving.  The crust will harden a little more.