Ruth's Chris Sweet Potatoes

Crust: 1½ c brown sugar ½ c flour 1½ c chopped pecans ½ stick (¼ cup) butter Sweet Potato Mixture;: 4 c cooked and mashed sweet potatoes (4-5 large) 1 c sugar ½ tsp salt 1 tsp vanilla 2 eggs (well beaten) 1 stick (½ cup) butter

Wash 4-5 large sweet potatoes and place in a large pot filled with water. Boil the sweet potatoes for 30 minutes. A fork should be able to insert easily. Peel and mash the sweet potatoes and measure about 4 cups. Add to large mixing bowl Preheat oven to 375. Spray large baking dish with cooking spray. Add the following to the large mixing bowl that already contains potaotes: sugar, salt, vanilla, eggs (beaten) and butter. Mix thoroughly, the butter should melt. Pour out sweet potato mixture into the large baking dish. Cook in the oven for 30 minutes. At this point, you can store the potatoes in a fridge or freezer for future use or add the crust as described below and continue to cook them for immediate use. Mix the crust ingredients together and cut in the butter for even distribution. Evenly coat the potato mixture with the crust. Place in the oven for 20 minutes or until the crust starts to brown. If coming from the fridge or freezer, extra time will be needed. The brown sugar and pecan crust should be slightly brown and crunchy. Makes 8 servings. Double recipe and put some away for another meal. Modified from "The Girl Who Ate Everything" and "RuthsChris.net" http://ruthschris.net/about-us/ruths-recipes/