**Ruth’s Chris Sweet Potatoes**

2013-01-16
  • Prep Time : 35m
  • Cook Time : 1:15 h
  • Ready In : 2:0 h

This is adapted from the original Ruth’s Chris recipe. Splurge Alert on this one, but it is truly a life changing experience. I always serve this at Thanksgiving and Christmas.

Ingredients

  • 3 cups mashed sweet potatoes (4-5 potatoes)
  • 1 cup sugar (turbinado or demerara raw sugar gives it a great touch of maple flavor)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 tsp. ground cinnamon
  • 2 eggs, well beaten
  • 3/4 stick melted butter
  • Topping:
  • 3/4 - 1 cup brown sugar (depends on how sweet you like it - original recipe calls for 1 cup)
  • 1/3 c. flour (adjust depending on consistency when adding butter; judge by enough butter to make it awesome and enough flour to make it a very moist crumb texture)
  • 1 cup chopped pecans
  • 1/3 stick melted salted butter

Method

Step 1

Boil sweet potatoes, skins on, for 30-35 minutes. Drain and shock potatoes with ice, drain off water and ice when cool and let sit for 45 minutes - 1 hour before peeling. *I have also baked the sweet potatoes for this recipe which works great. See recipe below.

Step 2

In a large bowl, combine the sweet potatoes, sugar, salt, and vanilla. Whip with electric beaters or in a stand mixer, and add the eggs and melted butter. Beat until light and fluffy for about 4 minutes.

Step 3

Pour the sweet potato mixture into a casserole dish coated with cooking spray or butter. Bake in a 375 degree oven for 25-30 minutes.

Step 4

Meanwhile, start the topping. In a small bowl, combine the brown sugar, flour and mix well then add pecans and mix. Pour in the melted butter. Stir until combined and leave out at room temperature, this helps flour and sugar absorb the butter.

Step 5

Pour in the melted butter. Stir until combined and leave out at room temperature, this helps flour and sugar absorb the butter.

Step 6

Add the topping to the sweet potatoes, and add back to the oven for another 10 minutes. Let stand for 30 minutes before serving.

Step 7

1 1/2 times portion: 4 1/2 cups mashed sweet potatoes (6 potatoes) 1 1/2 cup sugar (turbinado or demerara raw sugar gives it a great touch of maple flavor) 3/4 teaspoon salt 1 1/2 teaspoon vanilla 3/4 tsp. ground cinnamon 3 eggs, well beaten 9 T. melted butter Topping: 9 T. brown sugar (depends on how sweet you like it - original recipe calls for 1 cup) 1/2 c. flour (adjust depending on consistency when adding butter; judge by enough butter to make it awesome and enough flour to make it a very moist crumb texture) 1 1/2 cup chopped pecans 1/2 stick melted salted butter 1 package small marshmallows I usually top 1/2 of casserole with nut mixture and marshmallows and other half with just marshmallows.

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