Whether you’re planning a holiday meal or looking for a glorious side dish for your next dinner, Ruth’s Chris Potato Casserole Recipe is pure heaven! This family favorite recipe from Ruth’s Chris Steakhouse is amazing and this is the original recipe that was shared.
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What Readers Say:
“saw this, tried it, everyone loved it, it’s now one of my favorite ways to make sweet potatoes.”
Have you tried Ruth’s Chris sweet potato casserole? If this is your first time hearing about it, then I promise that after you try this sweet potato casserole, you will be convinced it’s the only way to enjoy sweet potatoes!
I used the exact recipe, as shared on the Ruth’s Chris website. Why mess with such a great thing? Delicious with roasted turkey, ham and chicken, this recipe promises to convert even the non-sweet potato lovers and fussy eaters alike!
Simple sweet potatoes are transformed with a brown sugar pecan crust. Think pecan streusel meets sweet potatoes. The ultimate comfort food!
Try this easy side dish recipe for your next special occasion, such as Thanksgiving dinner and, please let me know what you thought by dropping a comment in the comments section below!
Ingredients
This recipe uses simple ingredients that you can find at your local grocery store.
Crust Topping:
brown sugar
all purpose flour
pecans
melted butter
Sweet Potato Mixture:
granulated sugar
salt
vanilla extract
cooked, mashed sweet potatoes
egg
butter
Step by Step Instructions
Preheat oven to 350°F. Lightly grease a small 8×7-inch (4 cup/1 Quart dish) baking dish. Cook peeled sweet potatoes in large pot of boiling water until tender (approximately 15 minutes for 1″ cubes). Drain, then mash. Set aside.
Next, we’re going to prepare the pecan topping with delicious brown sugar.
In a small mixing bowl, combine brown sugar, all purpose flour and chopped pecans. Stir in the melted butter and mix until it is well-combined, then set aside.
Prepare the sweet potato mixture: In a large mixing bowl, place the following ingredients in this order: sugar, salt, vanilla extract, sweet potatoes, egg, butter. Combine thoroughly.
Transfer sweet potato mixture to buttered baking dish.
Sprinkle crust mixture evenly on top of sweet potato mixture. Bake in 350°F oven for 30 minutes. Allow to set for at least 30 minutes before serving.
You can cover it with foil and it will stay nice and warm. You can also make this dish ahead and reheat it in a 350°F oven for about 20 minutes until heated through.
Other Side Dishes You Might Enjoy!
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Ruth’s Chris Sweet Potato Casserole Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
Author:Sandra Flegg
Total Time:55 minutes
Yield:4 generous servings
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Description
Whether you’re planning a holiday meal or looking for a glorious side dish for your next dinner,Ruth’s Chris Potato Casserole Recipeis pure heaven! This family favorite recipe fromRuth’s Chris Steakhouseis amazing and this is the original recipe that was shared.
Ingredients
Crust Topping:
3/4 cup brown sugar
1/4 cup all purpose flour
3/4 cup coarsely chopped pecans
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked, mashed sweet potatoes
1 egg, well-beaten
1/4 cup butter
Instructions
Make the crust topping:
Preheat oven to 350°F. Lightly grease a small 8×7-inch baking dish.
Cook peeled sweet potatoes in large pot of boiling water until tender (approximately 15 minutes for 1″ cubes). Drain, then mash. Set aside.
In a small mixing bowl, combine brown sugar, all purpose flour, chopped pecans . Stir in melted butter and mix until well-combined. Set aside.
Prepare the sweet potato mixture:
In a large mixing bowl, place the following ingredients in this order: sugar, salt, vanilla extract, sweet potatoes, egg, butter. Combine thoroughly.
Transfer sweet potato mixture to butter baking dish.
Sprinkle crust mixture evenly on top of sweet potato mixture.
Bake in 350°F oven for 30 minutes.
Allow to set for at least 30 minutes before serving.
Notes
Please note that the total time to make this recipe does not include the recommended 30 minutes that the finished dish should take to set.
The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.
The casserole needs at least 15-20 minutes to cool before serving. The casserole sets up as it cools. However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.
Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.
According to an article from Saveur Magazine documented by the Library of Congress, the first recipe of mashed sweet potatoes with marshmallows dates to 1917, when "marketers of Angelus Marshmallows hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to develop recipes for a booklet designed to ...
Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.
The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness. If it's pouring out of your potato, that means it's a sweet and delicious vegetable.
To Store: Store sweet potato casserole covered in the refrigerator for 4-5 days. To Freeze: Prepare the sweet potato casserole completely, but don't bake it.Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor. As the oven temperature rises (when baking), the molecular structure of the sugar molecules in the sweet potatoes begins to change.
You may not want to substitute true yams in your Candied Yams recipe since their flavor isn't the same as the sweet potatoes in the dish. They can be substituted for sweet potatoes in more savory dishes.
Are Yams and Sweet Potatoes the Same? No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles.
What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
First you need to drizzle a small amount of the hot liquid onto the egg, whisking vigorously as you pour. Then stir the egg back into the pan and heat gently until it starts to thicken. This is a similar method to the one we use in our Carbonara recipe!
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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