Ruth’s Chris Sweet Potato Casserole
If you have been to Ruth’s Christ Steak House you know just how great this recipe is going to be. In fact, I got this recipe off of their website, tweaked it a little and it is my go-to recipe anytime I make sweet potatoes. I make this several times a year, not just at Thanksgiving, because once a year just isn’t enough. You guys are going to love it! The creamy sweet potato portion is the perfect combination with the crunchy, buttery topping. Together it’s a party in your mouth and the best fall flavors you will ever taste.
Throw out those recipes with sticky marshmallows on top. I promise you will never go back! This one is the one to make this Thanksgiving. You’re going to love it! Has Thanksgiving passed and you are needing ideas of how to use your leftovers? Here is a link to some of our favorite Leftover Recipes for you to enjoy.
Ruth’s Chris Sweet Potato Casserole
Next time you’re at Ruth’s Christ you need to give this side dish recipe a try. Their Lobster Mac & Cheese is also pretty amazing, but this Sweet Potato Casserole is one I order every time I go there. Most people go there for the steak, but I have to say the sweet potato is my favorite side dish. Not sure it’s worth paying $50 a plate to get this dish, so I recommend you make it in your own home for much less 😉
Ruth's Chris Sweet Potato Casserole
Ingredients
Sweet Potato Mixture:
- 2/3 cup brown sugar I like dark brown
- 1/2 tsp. salt
- 3-4 large sweet potatoes or yams
- 1 large egg
- 1/2 stick butter
- 1/2 tsp. vanilla extract
Crust Mixture:
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped pecans or almonds
- 1/2 stick butter
Instructions
- Rinse off the sweet potatoes and remove any dirt. Pour a generous amount of water in a large pot and put on high heat on the stove. Add the sweet potatoes (full--do not cut) and bring the water to a boil.
- Let the potatoes boil until you can poke the center with a knife and it is soft. When they are soft, drain the water completely and let them sit in a colander for a while until you can peel them. Some water will drain out which will be good.
- Peel the sweet potato skin from the potato and place the flesh into a large mixing bowl or mixer. Mix the potatoes until they are totally soft. Add the sweet potato mixture ingredients and whip until fluffy and soft.
- Spray a 9x13 pan with cooking spray and pour the sweet potato mixture into the dish.
- Make the crust by adding all of the ingredients into a food processor and pulse until combined. You can also chop the nuts by hand if you don't have a processor.
- Sprinkle the crust mixture evenly over the surface of the sweet potatoes.
- Bake for 30 minutes at 350. Allow the casserole to sit 20-30 minutes before serving.
Notes
Check out our link for our favorite Thanksgiving Leftover Recipes.
