Impress your guests this holiday season, or really any time of the year, with Ruth's Chris sweet potato casserole, almost sweet enough to be a dessert...almost.

Serves: 6

Prep: 15 minutes

Bake: 30 minutes

Sweet Potato Ingredients:

4 large sweet potatoes, peeled and roughly chopped

1 cup Sugar

1/2 tsp Salt

1 tsp Vanilla Extract

2 Eggs, beaten

1/2 cup Butter, melted

Crust Ingredients:

1 cup Brown Sugar

1/3 cup Flour

1 cup Pecans, roughly chopped

3 tbsp Butter, melted

1 tsp Vanilla Extract

Directions:

Preheat oven to 350 degrees.

Peel and chop sweet potatoes and place them in a large pot of water. Bring water up to a boil and cook potatoes until fork tender, about 12-15 minutes. 

Drain sweet potatoes and add to a large bowl and mash well. Add in sugar, salt, vanilla extract, eggs and butter. Stir after adding in each ingredient. 

Pour the sweet potato mixture into a un-greased casserole dish.

In a separate bowl combine the brown sugar, flour, pecans, butter and vanilla extract. Sprinkle the crumble over top of the sweet potatoes.

Place casserole dish into the preheated oven for 30 minutes. Allow for casserole to cool for at least 30 minutes before serving. Enjoy!

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