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Ruth's Chris Steak House Sweet Potato Casserole Recipe Is Phenomenal by Donna John

Casseroles Holidays Side Dishes Vegetables Vegetarian Low Sodium Recipes

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Ruth's Chris Steak House Sweet Potato Casserole Recipe Is Phenomenal

Sweet potato casserole is a must at any holiday meal. To be honest, I'm really not a fan of sweet potato casseroles topped with marshmallows. My favorite sweet potato casseroles are at steakhouses, and you can eat them year-round. This steakhouse recipe tastes just like the one you'd order with that ribeye or tenderloin. It's sweet, creamy, crunchy and addictive. You will not want to stop eating it.

To make this low-sodium sweet potato casserole, you need just a few pantry and fridge ingredients. Here's what you need to gather to make this potato casserole: fresh sweet potatoes, granulated sugar, vanilla extract, eggs, salt, butter, brown sugar, flour and pecans. The vegetarian potatoes are whipped until they're light and fluffy before the sweet brown sugar pecan topping is sprinkled over the top.

Don't wait for the holidays to make this easy potato side dish for your family. Serve it with ham, turkey, beef, chicken, lamb or even seafood.

Fun Fact: Ruth's Chris Steak House was founded in New Orleans in 1965. According to their website, "Looking for ways to increase income, 38-year-old single mother Ruth Fertel spotted a local restaurant for sale in a classified ad. Against advice from her banker, lawyer, family and friends, she mortgaged her house and bought the 60-seat Chris Steak House." The rest, as they say, is history. The restaurant is now serving 21 countries.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

Sweet Potatoes

4 cups mashed cooked sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 stick (1/2 cup) butter, melted

Topping

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

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Recipe Notes

I cut my sweet potatoes into chunks and boiled until tender. Drain well then mash.

The original recipe called for 3 cups of sweet potatoes. I increased it to 4 cups but did not add any extra of the other ingredients. It turned out perfectly and fit into a 13x9-inch baking pan.

My brother-in-law puts the filling into pie plates, tops it with the crumb topping and bakes it as a pie.
To make this recipe gluten-free, use gluten-free flour.

Here's how to make it:

Put all the crust ingredients into a mixing bowl. Stir until thoroughly combined. Refrigerate while you prepare the sweet potatoes.
Mash the sweet potatoes in a bowl. Add the granulated sugar, salt, vanilla extract, eggs and melted butter. Whip with an electric mixer until smooth and fluffy.
Spoon the sweet potato mixture into a lightly greased 13x9-inch baking dish. Bake for 25 minutes in a preheated 375-degree F oven.
Remove from the oven and sprinkle the topping evenly over the top. Bake for another 10 to 15 minutes, or until the crust is golden brown.
Let the casserole sit for about 10 minutes before serving.

Nutrition Facts Per Serving

Calories: 332

Total Fat: 15.3g

Saturated Fat: 5.2g

Cholesterol: 91mg

Sodium: 79mg

Total Carbohydrate: 40.2g

Dietary Fiber: 3.3g

Total Sugars: 21.8g

Protein: 4.8g

Vitamin D: 11mcg

Calcium: 37mg

Iron: 1mg

Potassium: 466mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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