Ruth Chris Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE RUTH CHRIS' RECIPE RECIPE - (4.4/5)

Steps:

• Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350°F. 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 setting at least 30 minutes before serving.

RUTH'S CHRIS SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
• Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
• The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

RUTH'S CHRIS SWEET POTATO CASSEROLE (TRIPLED)

Steps:

• Preheat oven to 350 degrees. Coat a 13 x 9 inch 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.
• Pour mixture into buttered 13x9 inch baking dish.
• Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated, after cooled a bit so it doesn't sweat too much.).
• 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 30 minutes before serving.

RUTH'S CHRIS COPYCAT SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a medium baking dish, spray with non-stick cooking spray. Set aside.
• Wash, peel, and steam the sweet potatoes, until fork-tender. (Depending on how large or small they are cut, this takes about 20 minutes.) Transfer potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.
• In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter over the top, and stir until crumbly. Sprinkle over the top of the potatoes, covering completely. Garnish with some pecan halves, if desired.
• Bake at 350 degrees for 30 minutes. Let cool slighly before serving. Enjoy!