Ruth's Chris Sweet Potato Casserole

Name: Ruth's Chris Sweet Potato Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup brown sugar; 1/3 /3 cup all-purpose flour; 1 cup Chopped Pecans; 1/3 /3 cup butter; 3 cups cooked and mashed sweet potatoes; 1 cup white sugar; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 eggs; 1/2 /2 cup butter

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4.5

2,199 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 servings
Course
Side Dish
Cuisine
American

Ruth's Chris Sweet Potato Casserole

Farrah Morgan

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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.

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Ingredients

Servings

Crust:

1 cup brown sugar
1/3 /3 cup all-purpose flour
1 cup Chopped Pecans
1/3 /3 cup butter melted

Sweet Potato Mixture:

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 /2 cup butter melted, (1 stick)

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Instructions

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.
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. Makes 10 servings. Allow to set for a few minutes before serving.

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Notes

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 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes (my preferred method).
Source: my SIL Kimi
The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.
Yes. This can be frozen after baked for up to three months. To reheat: Thaw in the fridge and bake at 350 degrees F for 10-15 minutes or until heated through.