Even if you think you hate Sweet Potatoes, you have to try this recipe. I first discovered it at a dinner at Ruth Chris Steak house, and it is simply amazing! So, just in time for Thanksgiving, I have found the recipe and have it here for your entertaining pleasure!
Here is a link to a YouTube video showing a Ruth Chris steak house Chef preparing it. **** He says the wrong amount of butter for the topping and casserole, stick with the amounts in the recipe!!!
Ruth's Chris special sweet potato casserole
Makes 12 servings 
Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
Preheat oven to 375 degrees. Coat a medium-size casserole dish with nonstick spray.
Combine cooked sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer (about 4 minutes) to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Do not put topping on yet! Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Remove and allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.
YOUR FAMILY WILL LOVE THIS RECIPE!!! HAPPY THANKSGIVING!
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