Ingredients:

For the Crust:

  • 1 C brown sugar – firmly packed
  • 1/3 C flour
  • 1 C pecans – chopped
  • 1/3 C butter – melted

For the Sweet Potatoes:

  • 3 C (approx 3 – 4 large) sweet potatoes
  • 1 C sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs – well beaten
  • 1/2 C (1 stick) butter – melted

Directions:

  1. Preheat oven to 375 degrees
  2. Spray a 2 qt casserole dish with non-stick cooking spray
Make the Crust:
  1. In a small mixing bowl, combine brown sugar, flour, nuts and butter until well combined
  2. Chill in the fridge until ready to use – this helps the crumble maintain its form and not melt into the sweet potatoes

Make the Sweet Potatoes:

  1. Wash and dry sweet potatoes – do not peel
  2. Cook sweet potatoes 1 of 3 ways:  1) Bake them at 400 degrees for 50 – 60 minutes, 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes
  3. Scoop out the cooked middles – discard the skins
  4. Mash them good
  5. In a large mixing bowl, in the following order, combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter
  6. Beat thoroughly with a hand mixer for about 3 – 4 minutes to increase the fluffiness of the sweet potato mixture
  7. Add a splash of milk, if needed, and mix
  8. Pour mixture into the baking dish
  9. Bake for 25 minutes
  10. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture
  11. Bake for 10 – 20 minutes or until crust is browned and crunchy
  12. Allow to set at least 30 minutes before serving

Notes:

  1. This recipe was inspired by the side dish at Ruth’s Chris Steakhouse