One of my families favorite special occasion places to eat is Ruths Chris Steakhouse. This Sweet Potato Casserole is a spin off of their recipe which they publicize on their website.
My Sweet Potato Casserole feeds 6 instead of 600 but it is still loaded with buttery, brown sugary goodness!
First, Bake 6 Sweet Potatoes (about 4 pounds) in the oven on 365F for 20 minutes.
Add cooked sweet potatoes to a mixing bowl and add in a 1/2 cup of room temperature butter with a 1/2 cup of brown sugar, 1 teaspoon of vanilla and one tablespoon of cinnamon.
Blend on high for two to three minutes, or until thoroughly mixed.
Now for the crumbly topping.
In a separate bowl combine 3/4 cup chopped pecans with 3/4 cups of brown sugar and 3/4 cups of white flour. Add in half a cup of room temperature butter and mix until crumbly.
Spread sweet potatoes into a buttered casserole dish and spread crumble mixture on top.
Bake in preheated oven at 350F for 15 minutes.
Tools used for this recipe.