Ruth's Chris Sweet Potato Casserole

I CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter -- melted SWEET POTATO MIXTURE 3 cups mashed sweet potatoes 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- ( 1/2 cup) melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving. Source: "www.nola.com" S(Formatted/Shared by): "Robin Demers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3488 Calories; 134g Fat (34.1% calories from fat); 33g Protein; 551g Carbohydrate; 14g Dietary Fiber; 755mg Cholesterol; 3088mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 22 1/2 Other Carbohydrates. NOTES : D.D. of New Orleans wrote some time ago wanting the recipe for the sweet potato casserole served at Ruth's Chris Steak House. Here is the real deal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0