Last weekend I cooked for a dinner party. They wanted a steak house dinner and the first thing I thought of was sweet potato casserole. The guests hadn’t had Ruth’s Chris’ sweet potato casserole. Lemme tell ya, it was a revelation to them. Now it could be a revelation for you too.
Ruth’s Chris Sweet Potato Casserole
By Chef Pat Gallagher
Makes 12 servings
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350F. Coat a medium-size casserole dish with nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture (~4 minutes).
Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)
The brown sugar and pecan crust should be slightly browned and crunchy.