Sweet Potato Cassarole

Let me tell you my dear friends, this sweet potato dish is absolutely to D.I.E for.  If you've eaten at Ruth's Chris then you probably have an idea of just how fabulous it is!  This is my version of the copy cat recipe.  I think I use a little less sugar - not for the sake of being healthy... I mean any time you're working with 1 1/2 CUPS (that's nearly a whole box, folks) of butter, you can pretty much throw any claim to nutritional benefit right out the window.  I think it's better to just face the facts and admit that sometimes the calories are simply just worth it.

Sweet Potato Cassarole

makes 9x13 pan

Combine:

• 4-5 cups cooked and mashed sweet potatoes
• 2 cups sugar
• 1 teaspoon salt
• 2 teaspoons vanilla
• 4 eggs, well beaten
• 1/2 cup (one cube) melted butter or margarine

Mix well in large bowl (preferably in order listed above) and pour in 9x13 baking dish.  

Bake at 375 degrees for 30 minutes

While that's baking, 

Combine:

• 2 cups brown sugar
• 2/3 cup flour
• 2 cups chopped pecans
• 1 cup (2 cubes) melted butter or margarine

After potato mixture has baked 30 minutes, remove from oven and sprinkle pecan topping over top, spreading evenly.  Return to oven and bake for an additional 10-15 minutes.

It's best when you can allow 30-60 minutes for the dish to set before serving.

This is now a regular at our Thanksgiving table.  It makes a great and filling side to go with simple grilled chicken breasts.  It also reheats like a charm so you can make it on Monday and eat it all week!