Ruth's Chris Copycat Sweet Potato Casserole
1 egg, room temperature
1/2 tsp salt
1 stick butter, softened
1/3 cup milk
2 tsp vanilla
1/4 tsp cinnamon
1 cup brown sugar
2/3 cup flour
6 tbsp cold butter
1 cup chopped pecans
Thoroughly wash and scrub yams. Dry with paper towels. Place on foil lined cookie sheet and poke each potato with a fork several times. Bake at 450 for 60-70 minutes.
Take potatoes out of oven and let cool enough to peel. Scrape out insides with a spoon, discarding the skin. Place in stand mixer and mix in egg, salt, butter, milk, vanilla and cinnamon. Mix until combined. Do not over-mix! Pour potato mixture into a greased casserole dish.
Cut up your butter into pieces a small as possible. In a bowl, mix together brown sugar, flour and butter by hand, until topping is an even sized crumb mixture. Then stir in 1 cup chopped pecans. Pour topping evenly over potato mixture in casserole dish.
Bake Casserole at 350 for 35-45 minutes, or until slightly bubbling and heated throughout. If your topping starts to brown too much, cover with foil.