Ruth's Chris Special Sweet Potato Casserole

Ruth's Chris Special Sweet Potato Casserole
source: Ruth's Chris

For the Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter

For the sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick butter, melted

Preheat oven to 350 degrees

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

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.

Prosciutto sandwiches and Gnocchi

Original recipe found on this beautiful post.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat.
4 oz. mascarpone or cream cheese
1/4 cup pumpkin puree
1 T. honey
8-10 slices prosciutto
12-15 leaves fresh basil
1 loaf sourdough bread

In a small bowl, combine mascarpone, pumpkin, and honey. Whip together.
Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Golden Gnocchi with Caramelized Carrots & Onions
in a Clarified Butter SauceThis delightful recipe is so beautiful, no one will believe how simple it is, either.
1 stick butter + 1 Tbsp.
1 package of gnocchi1/2 c. sweet yellow onion, sliced
1/2 c. shredded carrots
1 Tbsp. brown sugar
1/4 tsp. ginger
1/4 tsp. dill
Salt to taste
*Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

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