Ruths Chris Sweet Potato Casserole

Sweet potatoes were never something that we felt like we absolutely had to have at Thanksgiving.  I never really cared for them, and Colin could take them or leave them.  This last year we had family over for Thanksgiving and since it was more than just the 2 of us, we felt like we should make an effort to have some sort of sweet potato on the table.  After searching Pinterest (my addiction),  I found this recipe.  We enjoy going to Ruths Chris for a good steak every now and then and so we figured we would try their sweet potatoes.  They were a success.  Even I liked them!  We will be having these every Thanksgiving from now on.

Ruths Chris Sweet Potato Casserole
Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (preferably pecans)
1/3 stick butter- melted (do not reduce or omit this)
cinnamon to taste (we added this- not in original recipe)

Sweet Potato Mixture:
3 cups mashed sweet potatoes (we bake them in the oven first)
1 cup sugar
1/2 tsp salt
cinnamon (to taste-not in original recipe)
1 tsp vanilla
2 eggs well beaten
1 stick butter melted
cinnamon to taste (not in original recipe)

Note:  We added mini marshmallows to the top at the end of the cooking time and put it under the broiler until the marshmallows browned.  Watch closely so it doesn't burn!

Preheat oven to 350.  Combine brown sugar, flour, nuts, cinnamon and butter in mixing bowl and set aside.
Combine sweet potatoes, sugar, salt, cinnamon, vanilla, eggs and butter in a mixing bowl in the order listed.  Mix thoroughly.  Pour mixture into a buttered baking dish.  Sprinkle the top with the crust mixture.  Bake for 30 minutes- At the end of 30 mins, put on some mini marshmallows and put it under the broiler (watch closely) to finish it off.  Allow to set at least 30 mins before serving.  Serves 6.