Sweet Potato Casserole (Ruth's Chris copycat)

This is my new favorite Thanksgiving recipe! This is a nice one too that you can make ahead and warm when you're ready.

Ingredients:

4 large sweet potatoes

1/2 c. granulated sugar

1 tsp salt

1 tsp vanilla

2 large eggs

1/2 c. unsalted butter, melted

Topping:

1 c. brown sugar, packed

1/2 c. all-purpose flour

1 c. chopped pecans

1/2 c. unsalted butter, melted

1. Cook sweet potatoes in desired manner (bake at 400 for 1 hour, use instant pot or boil) This step can be done even the day before and you can store cooked potatoes in the fridge.

2. Preheat oven to 375. Spray a 2 qt. baking dish with nonstick spray.

3. In a mixing bowl (or use a hand-held mixer) combine cooked, peeled sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.

4. Pour into prepared dish. Bake for 25 minutes.

5. While baking, prepare streusel topping by combining brown sugar, flour, pecans and melted butter. Mix with a fork and set aside. (If you are making this ahead, stop here. Add topping to cooled potatoes and store in the fridge until you're ready to bake. Heat in the oven at 375 for 20-30 minutes until center is warm)

6. Sprinkle the baked sweet potato mixture with topping and return to the oven for about 10-15 minutes until crumble is lightly browned. Will stay warm for 30 minutes if covered with foil. Serve and enjoy!