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

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. My brother-in-law puts the filling into pie plates, tops it with the crumb topping and bakes it as a pie. Check out the health benefits of sweet potatoes.

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.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Servings: 12

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 (you can use gluten-free flour)
• 1 cup chopped pecans
• 1/3 cup butter, melted

Here's how to make it: 

1. Put all the topping ingredients into a mixing bowl. Stir until thoroughly combined. Refrigerate while you prepare the sweet potatoes. To make this recipe gluten-free, use gluten-free flour.
   
2. 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. 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. I cut my sweet potatoes into chunks and boiled until tender. Drain well then mash.
   
3. Spoon the sweet potato mixture into a lightly greased 13x9-inch baking dish. Bake for 25 minutes in a preheated 375-degree F oven.
   
4. 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.
   
5. Let the casserole sit for about 10 minutes before serving. Store any leftovers in an airtight container and reheat in the microwave.
   
   

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