Ruth's Chris Steak House Sweet Potato Casserole

By Addie

"This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato."

Ingredients

• CRUST:
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter -- melted (Do not omit or reduce this amount)
• .............................................
• Sweet Potato Mixture:
• 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs -- well beaten
• 1 stick butter -- melted (You can leave it out or reduce it, if you wish)

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees.

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.



Hint:
Double the recipe. People will love the leftovers, which also freeze beautifully.
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REVIEWS:

I have made many versions of sweet potato casserole. Some call for evaporated milk, others call for whole milk, and others call for too many eggs. This recipe is spot on!!!! No milk at all makes this delicious. I too made the recipe with the whole stick of butter it tasted amazing but for now on I have reduced the butter. I have also made this recipe times 5 with 15 cups sweet potatoes in which I baked the potatoes rather than boil them, and I cut the sugar to taste. I used Garnet sweet potatoes - they are best for mashing and can be found at Whole Foods. Depending on the sweetness of the potatoes the sugar should be adjusted when doubling or tripling etc. For the pecan crust I like to keep the butter softened - this way I make it ahead and freeze it in a Baggie and defrost before I want to use it if u melt the butter It freezes to hard...also I make the sweet potato casserole without the crust and place it in a freezable casserole dish. I wrap it very well and freeze it separately.. The night before I defrost in the fridge and then bake, it doesn't get watery at all, and I believe baking the potatoes helps with that. I have made this up to 2 weeks ahead and froze crust and casserole separately - it comes out perfect! Bake the casserole for 20 min or so first, then add crust and bake longer another 20 minutes or so depending on how much you're making and dish size.

I watched the video for this recipe and the butter is mixed up. For the crust, it's 1/2 cup and for the sweet potato mixture, it's 1/4 cup. I simmered the sweet potatoes in their skins for about 30 minutes and then shocked them in ice water. The skins came right off. You don't want to put the crust mixture on before you bake. You bake the sweet potato mixture for 30 minutes and then add the crust mixture and bake for another 10 minutes. This is per the video and the chef's instructions. Had I not seen this, it would not have been so perfect! Watch the video before you make.

This was too sweet for my taste and I even reduced the sugar in the sweet potato mixture! I also thought the vanilla flavor was too strong. More like a dessert than a sidedish.

I made this for Thanksgiving and it was a HUGE hit! The best sweet potato casserole I ever had! The only change I made to the recipe is that I cut the sweet potato into wedges, drizzled them with olive oil and salt and baked them at 375 for an hour and then mashed them as the recipe instructs. You could take the "roasted" flavor from baking them and it was incredible!

My granddaughter, Haley made this for Thanksgiving and it was the best I've ever had! She's making it today for Christmas...yum, yum!!

Oh my gosh!!! I think that says it all. We have a new household favorite dish!!!

Super unhealthy, but totally worth it! It was a huge hit at my potluck. Substituted yams for sweet potatoes, but otherwise followed the recipe, and it came out great. I'll check on the video that tmawicke mentions, but even if you don't, i'm sure it will turn out fine....can't go wrong with butter and sugar, after all!

I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit!

This was a good first try at Ruth's Chris sweet potatoe casserole. Next time I'll leave out the vanilla and most of the sugar. I baked it with the topping and it was fine. Maybe a few mintues under the broiler would crisp it up a bit. I wonder what it would be like with orange zest?

Everyone in my family who likes sweet potatoes loves this recipe!

I made this last year for Thanksgiving and Christmas. It is To Die Dor!!! Tastes like desert! Everyone loves it and asks for the recipe.

When I first had this at Ruth's Chris I knew I had to find the recipe, it will be my thanksgiving dish from now on! WOW is it delicious!! thanks for putting this on here!