New Recipe: Best Ruth’s Chris Sweet Potato Casserole Recipe

If you’ve ever been to Ruth’s Chris, you’re probably familiar with their steaks, chops, fully-loaded baked potato, creamed spinach and lobster mac and cheese, but there’s one dish in particular that really stands out as far superior sides are concerned and that’s Ruth’s Chris Sweet Potato Casserole.

According to Christy Denney, food blogger behind The Girl Who Are Everything, this copycat Ruth’s Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust, just like the one at Ruth’s Chris Steakhouse. “One of our family favorites and a must-have side at Thanksgiving, these sweet potatoes will turn even non-sweet potato lovers into avid fans,” she says.

Related: How to Grow Sweet Potato Vines Indoors

And we have to agree. It’s the ultimate potato dish for the holidays, or just on a night when you’re craving comfort food and Denney’s copycat recipe for the famed sweet potato casserole lets you recreate it at home whenever you want.

Ruth’s Chris Sweet Potato Casserole

To make this copycat Ruth’s Chris Sweet Potato Casserole recipe, you’ll need the following ingredients:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup butter, melted
  • 3 cups cooked and mashed sweet potatoes, (see Note)
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup butter, melted, (1 stick)

How to Make Ruth’s Chris Sweet Potato Casserole

The Girl Who Ate Everything
(The Girl Who Ate Everything)

“These are so good and are the only way to go as far as sweet potatoes go,” says Denney. “They’re creamy with a brown sugar pecan crust and could easily be dessert—maybe even with a scoop of ice cream.”

As for cooking your sweet potatoes, Denney suggests just boiling, baking, or even microwaving your sweet potatoes, then cream them together with some eggs, sugar and butter.

Top with a brown sugar pecan crust and you have a Ruth’s Chris favorite in 45 minutes.

Can Sweet Potato Casserole be Made Ahead of Time?

Yes! Prepare the filling and bake, then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the topping on top and bake according to the directions. I’ve also made the entire recipe days ahead and it reheats great!

Other Potato Recipes:

Loaded Mashed Potatoes
Cheesy Potato Soup
Twice Baked Potatoes
Instant Pot Mashed Potatoes
Crispy Roasted Potatoes
Scalloped Potatoes
Funeral Potatoes

Ruth’s Chris Sweet Potato Casserole

By The Girl Who Ate Everything

Ingredients

Crust:

  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans

Sweet Potato Mixture:

  • 3 cups cooked and mashed sweet potatoes, (see Note)
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 eggs, , well beaten
  • ½ cup butter, , well beaten melted, (1 stick)
Key Tags

Directions

  1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

  2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.

  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

  4. Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.

  5. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.

  6. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.

  7. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

Kitchen Counter

Serves 8.

Cook’s Note

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9×13 pan is a 3 quart dish so if you’re doubling it and put it in a 9×13 it might be on the thicker side.



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