Ruth Chris' Sweet Potato Casserole

Another recent favorite. Below is the original recipe. I alter it by using only half the amount of sugar in the sweet potato mixture. 


Ingredients 
Crust:
1 cup brown sugar
1⁄3 cup flour
1 cup chopped pecans 1⁄3 cup butter, melted
Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes (see Note) 
1 cup sugar [I only use 1/2 cup]
1⁄2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1⁄2 cup (1 stick) butter, melted (splash of milk if needed)

Instructions

1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
   
2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
   
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.
   Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato
   mixture. Add a splash of milk if needed and mix.
   
4. Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated
   for a couple of days.
   
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-
   20 minutes or until crumble is browned. If you refrigerated ahead of time make sure to add additional
   baking time around 10-20 more minutes. Allow to set at least 30 minutes before serving.
   
6. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.
   

Notes
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: my SIL Kimi
Recipe by The Girl Who Ate Everything at http://www.the-girl-who-ate-everything.com/2010/11/sweet-potatoes-ruths-chris- style.html