From Linda Cicero’s Cook’s Corner Column
Ruth’s Chris Steak House Sweet Potato Casserole
For the crust:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped pecans
1/4 cup butter, melted
Sweet potato mixture:
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups mashed sweet potatoes (2 large potatoes, boiled or microwaved until tender)
1 egg, well beaten
1/4 cup (1/2 stick) butter
Heat the oven to 350 degrees. Combine the crust ingredients with a fork in a small bowl and set aside.
Combine the sugar, salt, vanilla, mashed sweet potatoes, egg and butter in a mixing bowl, and beat thoroughly. Pour into buttered quart-size baking dish.
Sprinkle the crust mixture evenly on top, and bake 30 minutes. Allow to set for at least 30 minutes before serving. Makes 4 servings.
Per serving: 724 calories (47 percent from fat), 39 g fat (16.3 g saturated, 14.8 g monounsaturated), 108 mg cholesterol, 6 g protein, 93 g carbohydrates, 3.7 g fiber, 379 mg sodium.