Ruth's Chris Sweet Potato Casserole

Ruth's Chris special sweet potato casserole 

Makes 12 servings

Crust

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/3 cup butter, melted

Preheat oven to 375 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.  Beat potatoes for 4 minutes!

Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy. 

Here is a link for extra tips if you want to watch a real Ruth's Chris chef making it.

Orange Cranberry Sauce

Ingredients:

• Zest and juice of 1 orange
• 1/2 cup sugar, plus more if desired
• Pinch salt
• One 12-ounce bag fresh cranberries, rinsed

Directions:

1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.