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We were not overly impressed with Ruth Chris Steakhouse, but some people swear it’s the best. I think it’s because we have so many places to pick from in Houston and even when we travel I’ve come across better places. Anyway, I had seen this recipe pop up a lot and had to give it a try. It’s really sweet and more of a dessert dish, but it is pretty good. I would make it again just put a little less sugar in it.

Ruth’s Chris Sweet Potato Casserole

(Adapted from group recipes)

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CRUST

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/3 stick butter — melted (Do not omit or reduce this amount)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs — well beaten

1 stick butter — ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

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Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

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Pour mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

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Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.

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