Ruth's Chris Sweet Potato Casserole

Mrs.jami's Note:

This is absolutely divine! Ruth has done it again! Note, the first time I made this I noticed there was a bit of extra liquid left over, next time I will adjust the amount of butter and/or add a bit more potato.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

CRUST

• 1 cup brown sugar
• 1⁄3; cup flour
• 1 cup chopped nuts (pecans preferred)
• ¼ cup butter (melted)

SWEET POTATO MIXTURE

• 3 cups mashed sweet potatoes (can use canned to save time, just drain)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• ½ cup butter , melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Reviews

[tmawicke]

I watched the video for this recipe and the butter is mixed up. For the crust, it's 1/2 cup and for the sweet potato mixture, it's 1/4 cup. I simmered the sweet potatoes in their skins for about 30 minutes and then shocked them in ice water. The skins came right off. You don't want to put the crust mixture on before you bake. You bake the sweet potato mixture for 30 minutes and then add the crust mixture and bake for another 10 minutes. This is per the video and the chef's instructions. Had I not seen this, it would not have been so perfect! Watch the video before you make.

[Chef #1045302]

If you watch the video of the chef at Ruth's Chris demo this dish here: http://blog.nola.com/dining/2007/11/cooking_new_orleans_style_with_16.html you'll note that in the video the chef adds 1 stick of melted butter to the crust and 1/3 stick of butter to the sweet potatoes. The printed recipe, propagated on the web, has these quantities reversed.

[rawnona]

I made many versions of sweet potato casserole some call for evaporated milk, other recipes call for whole milk and others call for too many eggs.. This recipe is spot on!!!! no milk at all makes this delicious. I too made the recipe with the whole stick of butter it tasted amazing but for now on I have reduced the butter I have also made this recipe times 5 with 15 cups sweet potatoes which I baked the potatoes rather than boil and I cut the sugar to taste... Use garnet sweet potatoes they are best for mashing and can be found at whole foods, depending on sweetness of the potatoes the sugar shud be adjusted when doubling or tripling etc....for the pecan crust i like to keep the butter softened this way I make it ahead and freeze it in a Baggie and defrost before I want to use it if u melt the butter It freezes to hard...also I make the sweet potato casserole without the crust and place it in a casserole dish ( freeze able) like le casserole I wrap it cery well and freeze it separately.. The night before I defrost in the fridge and theb bake, it doesn't get watery at all ,and I believe baking the potatoes helps with that. I have made this up to 2 weeks ahead and froze crust and casserole separate it comes out perfect! Bake the casserole for 20 min or so first then add crust and bake longer another 20 min or so depending on how much your making and dish size