Ruth's Chris Sweet Potato Casserole

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.

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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.

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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

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This was too sweet for my taste and I even reduced the sugar in the sweet potato mixture! I also thought the vanilla flavor was too strong. More like a dessert than a sidedish.

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I made this for Thanksgiving and it was a HUGE hit! The best sweet potato casserole I ever had! The only change I made to the recipe is that I cut the sweet potato into wedges, drizzled them with olive oil and salt and baked them at 375 for an hour and then mashed them as the recipe instructs. You could take the "roasted" flavor from baking them and it was incredible!

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Tasted just like the restaurant. The consistency wasn't the same, but it's probably like another review said, the butter amounts are mixed up... But it was oh so yummy. I'll try it with macadamia nuts next time.

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My granddaughter, Haley made this for Thanksgiving and it was the best
I've ever had! She's making it today for Christmas...yum, yum!!

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I am a huge fan of this dish at the restaurant so I was very excited to make this for Thanksgiving. I made two double batches. I swapped out half of the sugar in the potatoes for Stevia and I think next time I will use less Stevia/sugar overall. Then in one double batch I used 1 stick of butter and then in the other double batch I used 1.5 sticks of butter and this more buttery version was definitely better. I also found that the perfect baking time for a double batch is about 50 minutes. Lastly, I think the amount of topping was WAY too much and I will cut it in half next time.

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Love this recipe as it is very simple and always a huge hit at family gatherings. I've modified the recipe by making it lower in fat and calories. I've substituted the pecan topping with vanilla almond granola. Ive also used brown sugar with splenda and agave syrup instead of sugar.

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Oh my gosh!!! I think that says it all. We have a new household favorite dish!!!

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Super unhealthy, but totally worth it! It was a huge hit at my potluck. Substituted yams for sweet potatoes, but otherwise followed the recipe, and it came out great. I'll check on the video that tmawicke mentions, but even if you don't, i'm sure it will turn out fine....can't go wrong with butter and sugar, after all! : )

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I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit!

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This was a good first try at Ruth's Chris sweet potatoe casserole. Next time I'll leave out the vanilla and most of the sugar. I baked it with the topping and it was fine. Maybe a few mintues under the broiler would crisp it up a bit. I wonder what it would be like with orange zest?

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I used canned sweet potatoes and saved some time. I also watched the video and noted the butter amounts and baked the filling then put on the topping to bake again. Thanks for sharing Mrs.jami, Made for PAC Spring 2010.

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Everyone in my family who likes sweet potatoes loves this recipe!

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I made this last year for Thanksgiving and Christmas. It is To Die Dor!!! Tastes like desert! Everyone loves it and asks for the recipe.

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When I first had this at Ruth's Chris I knew I had to find the recipe, it will be my thanksgiving dish from now on! WOW is it delicious!! thanks for putting this on here!

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I just had this dish this weekend and was wondering HOW I'd get the redipe, so Thanks for posting! I did taste the vanilla in the potatoes. I can't wait to try this! Roxygirl

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