RUTH'S CHRIS SWEET POTATO CASSEROLE
~CRUST~
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/2 cup butter (melted)
~SWEET POTATO MIXTURE~
- 3 cups mashed sweet potatoes (can use canned to save time, just drain)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1/4 cup butter, melted (1/2 cup)
How to Make It
- Boil spaghetti in salted water according to directions on box for al dente. Meanwhile, heat a large skillet over medium heat, then add olive oil. When smoking, add onions and cook for a couple minutes, until soft. Add chopped green chiles, undrained. Cook for another 5 minutes. Add garlic and stir for one minute. Stir in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and let simmer for about 8 minutes, until sauce has reduced a bit. Add chicken and heat through, about 2 minutes. Turn off the heat. Using tongs, add spaghetti in small batches to the sauce and combine. Gently fold in the cheese and serve!
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