Friday, November 20

Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole is so good and the only way to go as far as sweet potatoes are concerned. Creamy and delicious, these sweet potatoes are topped with a brown sugar streusel pecan crust. This casserole could easily be dessertmaybe even with a scoop of ice cream! You can make these aheadup to a couple of days in advance and then bake the crust for 10 minutes before serving. It makes an amazing side dish to any holiday meal!

Ruth's Chris Sweet Potato Casserole
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust.
It will turn even non-sweet potato lovers into avid fans.

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  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick butter, melted
  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1/4 cup butter, melted 
  • 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.
  • Double the recipe. People will love the leftovers, which also freezes beautifully.
  • To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

RECIPE SOURCE: Ruth's Chris Steakhouse

The Domestic Curator

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