Ruth's Chris Sweet Potato Casserole
User Reviews
4.5
Ruth's Chris Sweet Potato Casserole
Description
This casserole starts with sweet potatoes that are cooked until tender, then mashed and mixed with sugar, vanilla, salt, beaten eggs, and melted butter to create a smooth and airy filling. Whipping the mixture by hand mixer introduces air for fluffiness. The choice of cooking sweet potatoes by baking, boiling, or microwaving offers flexibility based on convenience and texture preference.
The crumble topping mixes brown sugar, flour, chopped pecans, and melted butter which is chilled before baking to prevent it from melting too quickly, helping it form a firm, crunchy crust over the soft potatoes. Baking the dish first with the sweet potato mixture alone allows it to set, with the topping added and browned near the end for even cooking.
Ideal as a holiday side, this casserole complements savory dishes well. It can be prepared ahead and refrigerated, with reheating instructions to maintain texture and warmth. The recipe yields about 10 servings and can be frozen after baking for extended storage.
Ingredients
Crust:
- 1 cup brown sugar
- 1/3 /3 cup all-purpose flour
- 1 cup pecans chopped
- 1/3 /3 cup butter melted
Sweet Potato Mixture:
- 3 cups sweet potatoes see Note, cooked and mashed
- 1 cup white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg well beaten
- 1/2 /2 cup butter melted, (1 stick)
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.
Notes
- Approximately 3 cups of sweet potatoes equal 3 to 4 large potatoes, which can be cooked by baking, boiling, or microwaving.
- Chilling the crumble topping helps it hold shape and not melt into the sweet potatoes during baking.
- This casserole can be made ahead, refrigerated, and reheated; reheat uncovered at 350°F until warmed through.
- After baking, this dish can be frozen for up to three months; thaw in the refrigerator before reheating.
- The size of the baking dish affects the casserole's thickness; a 2-quart dish yields a moderate thickness, while a 9x13 pan will make it thicker if doubled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1/8 of the recipe |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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