5
1 Rating
Jump to recipe
A steakhouse is only as good as its sides. Because what is a perfectly seared ribeye without its natural accompaniment of creamed spinach or potatoes au gratin? Okay, okay—it’s still a very delicious steak, but the sides only make it better. In the case of Ruth’s Chris Steakhouse, the sweet potato casserole is a dish I tried one time and dreamt about 1,000 times. A layer of mashed, soufflé-like sweet potato gets topped with a crunchy, sweet brown sugar and pecan crust and baked into a winning combination of textures. You can also turn this into dessert with a scoop of vanilla ice cream. Keep on reading for tips on how to nail it like a Ruth’s Chris chef.
Does it matter how you cook the sweet potatoes?
Believe it or not, yes, it does. Boiling the potatoes can leave them with too much water, making the casserole filling thin and watery instead of the fluffy texture you want. The goal is a filling that’s thick, fluffy, and rich.
What’s the best method for cooking sweet potatoes?
For this casserole, the best method is roasting. Roasting gives the potatoes a chance to expel some of their moisture while retaining the right texture. Roasting also helps the potatoes keep their nutrients instead of having them leech into the water that they cook in. And with all of the sugar that goes into this casserole, you’ll want to get all the extra nutrients you can. Be sure the potatoes are completely cooked through and soft before mashing. Undercooked potatoes still contain a lot of water, and that excess water will lead to an excessively wet filling.
Do I have to use pecans for the crust?
If you want a Ruth’s Chris replica, yes. But if you want to put your own spin on it, chopped walnuts, almonds, or even pepitas would add that much-needed crunch to the brown sugar topping.
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in a 350° oven until warmed through.
Tried this recipe? Let us know how it went in the comments!
Advertisem*nt - Continue Reading Below
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 45 mins
Ingredients
Sweet Potatoes
- 2 lb.
sweet potatoes (about 2 large)
Neutral oil, for drizzling
Kosher salt
- 1/2 c.
unsalted butter, room temperature, plus more for pan
- 1 c.
granulated sugar
- 2
large eggs, beaten to blend
- 1 tsp.
pure vanilla extract
Brown Sugar Crust & Assembly
- 1/2 c.
chopped raw pecans
- 1/2 c.
packed lightbrown sugar
- 1/4 c.
all-purpose flour
- 1/2 tsp.
kosher salt
- 2 tbsp.
unsalted butter, melted
Directions
Sweet Potatoes
- Step1Preheat oven to 425° and line a 11"-by-7" (or 2-quart) baking dish with foil. Rinse and scrub potatoes to dislodge any dirt, then pat dry. Using a fork, poke holes all over potatoes. Drizzle with oil; season all over with salt.
- Step2Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.
- Step3Transfer potatoes to a large heatproof bowl. Discard foil and grease pan with butter. Reduce oven temperature to 375°. When potatoes are cool enough to handle, remove skins.
- Step4In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric mixer), beat potatoes and granulated sugar on medium speed until sugar is incorporated and potatoes are mashed. Add butter and beat until incorporated and fluffy, about 2 minutes. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with a spatula.
- Step5Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.
Brown Sugar Crust & Assembly
- Step1Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until combined.
- Step2Sprinkle brown sugar mixture over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes before serving.
Advertisem*nt - Continue Reading Below
The Most Delish Thanksgiving Recipes Ever!
Advertisem*nt - Continue Reading Below
Advertisem*nt - Continue Reading Below
