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Ruth Chris Sweet Potato Casserole Recipe


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     Ruth Chris Sweet Potato Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted (Do not omit or reduce this amount)
3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
1 cup sugarshopping list
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. 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.
Serving Suggestions
Double the recipe. People will love the leftovers, which also freeze beautifully.

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