The Best Sweet Potato Casserole | Better Than Ruth's Chris Steakhouse

One of my FAVORITE FALL FOODS, Sweet Potato Pie. This is an easy recipe combining parts of the way my family made it with Ruth's Chris Steakhouse mind blowing recipe. I did not have marshmallows when I was filming, but I will often add marshmallows to at least half of the top and it really adds alot, but does make it even more like a dessert than a side. Anyways, I could not wait to bring this recipe to you guys!
You will have to forgive the first couple of minutes as I have been looking for a good sweet potato pie recipe and obviously that was weighing heavily on my mind lol, because I keep getting it wrong throughout the episode. Feel free to make fun of me in the comments!

Recipe
Crust Mix:
1/2 Cup Light Brown Sugar
1/2 Cup Dark Brown Sugar
1/3 Cup Flour, Sifted
1 Cup chopped Pecans
1/3 Cup Softened butter
1/2 tsp Cinnamon
1/4 Tsp Nutmeg
1 Package of Large marshmallows (Optional but reccomended)

Sweet Potato Mix:
1/3 Cup Dark Brown Sugar
1/4 Cup sugar
1/2 Tsp Vanilla
3/4 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
2-3 Large Sweet Potatoes
1 Egg (well beaten)
1/4 Cup Butter

Begin with boiling your sweet potatoes in salted water. You can generally boil them whole in around 40 min, or cube them to boil faster. While they boil, Mix together the crust mix ingredients and set aside.

Preheat Oven to 350F

When sweet potatoes are soft enough to poke through with a fork, remove from boiling water and mash gently (don't overmash or they will get watery.)

Add the ingredients for the sweet potato mix in order and mix together.

Butter a 9x9 or similar pan and pour sweet potato mix into it.

Top evenly with crust mixture.

Optional* Arrange marshmallows on top of the crust about 1 inch apart.

Bake for 30 minutes, if needed you can broil for 1-2 minutes to brown marshmallows.

Allow to set for at least 30 minutes prior to serving.