Ruth's Chris Sweet Potato Casserole
User Reviews
5
Ruth's Chris Sweet Potato Casserole
Description
This casserole starts with cooked sweet potatoes that are baked, steamed, or boiled before peeling and mashing. The potatoes are combined with granulated sugar, salt, vanilla extract, eggs, and half the melted butter, then beaten until fluffy with some texture retained. The mixture is spread evenly in a prepared casserole dish. A topping made from the remaining melted butter combined with brown sugar, flour, and chopped pecans is sprinkled over the sweet potatoes. Baking at 350 degrees Fahrenheit for 30 to 40 minutes heats the casserole through and browns the topping, which may be tented with foil if it browns too quickly.
The contrast between the light, sweet, and slightly chunky sweet potato base and the rich, crunchy pecan topping delivers a satisfying texture and flavor balance. This dish is often served alongside savory items, bringing a sweet, nutty element to the meal.
Preparing sweet potatoes by baking whole and scooping out the flesh simplifies peeling, while beating with a mixer yields lighter texture than pureeing. Adjustments to texture can be made by using a food processor if a smoother consistency is preferred.
Ingredients
- 3 cups sweet potatoes sliced or cubed, cooked
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 egg
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup pecans chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
- Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.
- Beat with a mixer until well blended and fluffy.
- Spoon the sweet potato mixture into the prepared dish in an even layer.
- In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
- Sprinkle the brown sugar mixture over the sweet potatoes.
- Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
- Let sit for 10 minutes, then serve.
Notes
- Sweet potatoes can be baked, steamed or boiled before mashing depending on preference.
- Baking whole sweet potatoes and then scooping out the flesh simplifies peeling.
- Beating sweet potatoes with a mixer creates a light, fluffy texture with occasional chunks; using a food processor yields a smoother consistency.
- If topping browns too quickly during baking, cover casserole loosely with foil to finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 346mg | 14% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 7670IU | 153% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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