These Sweet Potatoes are creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse. One of our family favorites. I didn't add the stick of butter to the sweet potato mixture and it still turned out great.
INGREDIENTS 2 large sweet potatoes, baked until very tender, peeled and mashed (about cups), they take about 60 min. at 3 Tbsp. ½ and ½ cream Salt to taste Pecan Topping ½ cup brown sugar ¼ cup flour 1 cup pecans, chopped ⅓ cup butter
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