Ruth's Chris Sweet Potato Casserole

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Debbie G. photo by Debbie G.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Steven photo by Steven
photo by Steven photo by Steven
Ready In:
30mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

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

Questions & Replies

  1. The recipe says 1/4 cup butter and in () says 1/2 cup
     
  2. This is the original recipe from Ruth’s Chris website: https://ruthschris.net/recipes/sweet-potato-casserole-recipe/
     
  3. Has any one had success in freezing this?
     
  4. What size pan do you use for Ruth Chris's sweet potato casserole?
     
  5. Can you make this recipe ahead of time, like day before?
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. If you have been to RUTH CHRIS-and want to replicate this recipe you will be absolutely delighted. When I went to RUTH CHRIS, my waiter raved about it....Not a big fan of Sweet Potatoes, I stepped outside my mundane comfort zone, and. ordered it as a side....<br/><br/>As far as those who complained it was too sweet, made substitutions resulting in lower reviews....LEARN TO READ!!! Then go to the restaurant and then pass judgement. The name of this restaurant is Ruth's Chris Sweet Potato Casserole....It rankles me that some deviate from what is Clearly written....<br/>*the comment about the misprint about the butter 1 stick of melted butter to the crust and 1/3 stick of butter to the sweet potatoes is correct.<br/>I loved this casserole at Ruth's Chris am delighted to make it at home for a mere fraction of the price...
     
  4. 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!
     
  5. 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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Tweaks

  1. I used three large potatoes and ended up with about 3/4 of a cup more than the recipe called for. So I just added it in and it came out great. I noticed that the crust mixture thickened while waiting. I just nuked it for about 20 seconds and it spread very nicely.
     
    • Review photo by Steven
  2. I used oats instead of pecans due to a nut allergy. It works amazing as well
     
  3. I used two 29 ounce cans of sweet potatoes, drained them well and then mashed them. Turned out great!
     
  4. about how many sweet potatoes do I need ?
     
  5. Cinnamon just a few pinches and fresh sweet potatoes oven roasted
     

RECIPE SUBMITTED BY

I live with my husband and two cocker spaniels. I really started to enjoy trying new recipes. I use recipezaar constantly, it's a wonderful resource!
 
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