Whether you’re planning a holiday meal or looking for a glorious side dish for your next dinner, Ruth’s Chris Potato Casserole Recipe is pure heaven! This family favorite recipe from Ruth’s Chris Steakhouse is amazing and this is the original recipe that was shared.
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What Readers Say:
“saw this, tried it, everyone loved it, it’s now one of my favorite ways to make sweet potatoes.”
Have you tried Ruth’s Chris sweet potato casserole? If this is your first time hearing about it, then I promise that after you try this sweet potato casserole, you will be convinced it’s the only way to enjoy sweet potatoes!
I used the exact recipe, as shared on the Ruth’s Chris website. Why mess with such a great thing? Delicious with roasted turkey, ham and chicken, this recipe promises to convert even the non-sweet potato lovers and fussy eaters alike!
Simple sweet potatoes are transformed with a brown sugar pecan crust. Think pecan streusel meets sweet potatoes. The ultimate comfort food!
Try this easy side dish recipe for your next special occasion, such as Thanksgiving dinner and, please let me know what you thought by dropping a comment in the comments section below!
Ingredients
This recipe uses simple ingredients that you can find at your local grocery store.
Crust Topping:
brown sugar
all purpose flour
pecans
melted butter
Sweet Potato Mixture:
granulated sugar
salt
vanilla extract
cooked, mashed sweet potatoes
egg
butter
Step by Step Instructions
Preheat oven to 350°F. Lightly grease a small 8×7-inch (4 cup/1 Quart dish) baking dish. Cook peeled sweet potatoes in large pot of boiling water until tender (approximately 15 minutes for 1″ cubes). Drain, then mash. Set aside.
Next, we’re going to prepare the pecan topping with delicious brown sugar.
In a small mixing bowl, combine brown sugar, all purpose flour and chopped pecans. Stir in the melted butter and mix until it is well-combined, then set aside.
Prepare the sweet potato mixture: In a large mixing bowl, place the following ingredients in this order: sugar, salt, vanilla extract, sweet potatoes, egg, butter. Combine thoroughly.
Transfer sweet potato mixture to buttered baking dish.
Sprinkle crust mixture evenly on top of sweet potato mixture. Bake in 350°F oven for 30 minutes. Allow to set for at least 30 minutes before serving.
You can cover it with foil and it will stay nice and warm. You can also make this dish ahead and reheat it in a 350°F oven for about 20 minutes until heated through.
Other Side Dishes You Might Enjoy!
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Ruth’s Chris Sweet Potato Casserole Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
Author:Sandra Flegg
Total Time:55 minutes
Yield:4 generous servings
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Description
Whether you’re planning a holiday meal or looking for a glorious side dish for your next dinner,Ruth’s Chris Potato Casserole Recipeis pure heaven! This family favorite recipe fromRuth’s Chris Steakhouseis amazing and this is the original recipe that was shared.
Ingredients
Crust Topping:
3/4 cup brown sugar
1/4 cup all purpose flour
3/4 cup coarsely chopped pecans
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked, mashed sweet potatoes
1 egg, well-beaten
1/4 cup butter
Instructions
Make the crust topping:
Preheat oven to 350°F. Lightly grease a small 8×7-inch baking dish.
Cook peeled sweet potatoes in large pot of boiling water until tender (approximately 15 minutes for 1″ cubes). Drain, then mash. Set aside.
In a small mixing bowl, combine brown sugar, all purpose flour, chopped pecans . Stir in melted butter and mix until well-combined. Set aside.
Prepare the sweet potato mixture:
In a large mixing bowl, place the following ingredients in this order: sugar, salt, vanilla extract, sweet potatoes, egg, butter. Combine thoroughly.
Transfer sweet potato mixture to butter baking dish.
Sprinkle crust mixture evenly on top of sweet potato mixture.
Bake in 350°F oven for 30 minutes.
Allow to set for at least 30 minutes before serving.
Notes
Please note that the total time to make this recipe does not include the recommended 30 minutes that the finished dish should take to set.
Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!
The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn't be quite as fluffy and scoopable!
Most people point to a 1917 pamphlet by the Angelus Marshmallow Company as the first time sweet potatoes and marshmallows came together. This company is believed to be the first to commercially-produce and sell the squishy white marshmallows we know, roast, and snack on today.
If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.
Thicken a meat casserole the most popular way with flour.
Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.
I say, please, no cheese. Yes, the cheese will brown, and the dish will look nice, but it won't taste like sweet potatoes. It'll taste like cheesy sweet potatoes, a pairing that's as bad as pouring canola oil over chocolate cake. Some things just don't go together.
The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.
– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.
After emancipation, when African American cooks gained more access to their own equipment and refined ingredients, they continued the tradition of baking with yams and sweet potatoes — especially the pie. These deep roots became the foundation of a strong tradition in African American food culture.
China is the world's biggest producer and consumer of sweetpotato, where it is used for food, animal feed, and processing (as food, starch, and other products).
No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
A sweet potato casserole recipe might call for three pounds, or about 48 ounces, of sweet potatoes. By Burgess's estimation, that should equate to 9 to 12 servings. However, the recipe serves 8. The bottom line is that people don't always eat a standard portion size of potatoes (or many other foods).
If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.
With this guide, all amounts will feed everyone at the table and provide some leftovers. Because leftovers are the best part. Potatoes or sweet potatoes: 5 to 6 ounces per person, which equals about 1 large Yukon Gold or white potato, or half of a large sweet potato.
Choose orange sweet potatoes for the best flavor and sweetness. Brown sugar adds a depth of flavor with a hint of molasses and helps create a caramel-like sauce. All-purpose flour will help thicken the sauce and give some structure.
you should see it firm, but still paste like. Once it bulges and you start to see cracks, it will be overcooked. You don't need anything of those fancy gadgets for casserole! You can grab a potato masher or whisk and mash them up.
The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.
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