The Best Sweet Potato Casserole EVER!!!

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.

Bon appetit! 

Ruth’s Chris Sweet Potato Casserole
By Chef Pat Gallagher
Makes 12 servings

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups mashed sweet potatoes (~3 large potatoes)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted

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.)

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 20 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

This entry was posted in Gourmand, Recipes and tagged , . Bookmark the permalink.

Comments are closed.