November 21, 2012

Sweet Potato Casserole a'la Ruth's Chris Steakhouse

This recipe IS the original & official recipe from Ruth's Chris Steakhouse. Yes, I am best friends with one of the Executive Chefs wives. Have been for years. Feel privileged.

Honestly, some people try to imitate this and it ends up not so good. This is SO yummy. My oldest daughter seriously won't go without it at holidays & she'll eat it for breakfast if I let her. Please get over your mothers chunks of sweet potatoes or yams and molten marshmallows. This is what you really should be serving. Plus you can eat it as a side dish OR a dessert. (Seriously a spoonful of this and a spoonful of vanilla ice cream...don't say I didn't warn you.)

1 batch serves 2-4 people depending on your sweet tooth.
Preheat oven to 350.

Crumble Topping:
1 c. brown sugar
1/3 c. flour
1/3 c. melted butter
1 c. chopped nuts (RC uses pecans. Almonds are good too.)
  • Mix together all of the above & set aside.
Sweet Potato Mixture:
3 c. mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. butter
1 tsp. vanilla (I only use Mexican vanilla...but thats a personal thing.)
  • Beat eggs well.
  • Mix eggs, sugar & butter well.
  • Add salt & vanilla, mixing well.
  • Add sweet potatoes & beat well. 
  • Pour sweet potato mixture into a well buttered baking dish.
  • Sprinkle top with crumb topping. 
  • Bake for 30 minutes.
  • Allow to set for approximately 30 minutes before serving.

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