Sweet Potato Casserole Adapted From Ruth Chris Recipes

RUTH'S CHRIS SWEET POTATO CASSEROLE

Ruth's Chris Sweet Potato Casserole image

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.

Provided by Mrs.jami

Categories Yam/Sweet Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

Steps:

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.

Nutrition Facts : Calories 783.1, Fat 36.6, SaturatedFat 16.8, Cholesterol 123, Sodium 1014.9, Carbohydrate 109.7, Fiber 6.3, Sugar 79.5, Protein 9.3

SWEET POTATO CASSEROLE RUTH CHRIS' RECIPE RECIPE - (4.4/5)

Sweet Potato Casserole Ruth Chris' Recipe Recipe - (4.4/5) image

Provided by Pattywak

Number Of Ingredients 12

Ingredients

CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)
SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted

Steps:

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350°F. 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 setting at least 30 minutes before serving.

RUTH'S CHRIS SWEET POTATO CASSEROLE

Ruth's Chris Sweet Potato Casserole image

These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.

Provided by Christy Denney

Categories Side Dish

Time 45m

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
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.
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.
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.
*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
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.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

Nutrition Facts : ServingSize 1 grams