Inspired Ruth Chris steakhouse's sweet potato casserole! You will love this recipe.

We used Mississippi Red sweet potatoes. They are less stringy than most. Wash the potatoes, then take a fork and pierce the skin all over the potatoes, this keeps them from bursting open while baking.

SWEET POTATOES
2 lb. sweet potatoes (about 2 large)
1 stick of butter, room temp
1 cup sugar
2 large eggs, beaten
1 tsp vanilla extract

BROWN SUGAR CRUMBLE

1/2 cup chopped raw pecans
1/2 cup light brown sugar
1/4 cup AP flour
1/2 tsp salt
2 tbsp butter, melted

Preheat oven to 425 degrees. Place potatoes on a cookie sheet lined with tin foil. Bake for 60 to 75 mins depending on the oven and the size of the potatoes. Roast potatoes uncovered until tender.
remove from the oven and allow potatoes to cool before touching.

Reduce oven temp to 375 degrees. Butter the 11 x 7 casserole dish, set aside.
In a stand mixer fitted with the whisk attachment or in a large bowl, using an electric mixer.
Whip potatoes to puree, then add sugar on medium speed until sugar is incorporated and potatoes are mashed. Add butter and beat until fluffy, about 2 minutes. Add eggs, vanilla, salt and whip until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with spoon.

Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.

Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until combined.

Sprinkle brown sugar crumble over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes, then serve warm, sweet and delicious y'all!

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