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Ruth’s Chris Sweet Potato Casserole Recipe

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This recipe for Ruth’s Chris Sweet Potato Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter melted

Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes (see Note)
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs well beaten
1/2 cup butter melted, (1 stick)
Directions:
Directions:
PREPARING THE SWEET POTATOES
Just boil, bake, or even microwave your sweet potatoes. Mash them with a fork or a potato masher.

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

2. 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.

3. 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.

4. 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.

5. 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.

6.The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
RECIPE NOTES
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

MAKE AHEAD SWEET POTATO CASSEROLE
Can these sweet potatoes be made ahead of time?

Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the streusel topping on top and bake according to the directions.

*Note- I’ve also made the entire recipe days ahead and it reheats great the next day! These award winning sweet potatoes will be a hit! Also good at room temperature.

CAN I USE CANNED SWEET POTATOES?
Yes. If you’re looking for the canned version at the grocery store sometimes they are called sweet potatoes and sometimes they are called yams. Make sure you get the ones that are not stored in syrup (these are already sweet enough). You’ll need about 3 (15 ounce) cans to make 3 cups.

 

 

 

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