Are you looking for a side dish that will elevate your Thanksgiving dinner or any fall gathering? Look no further! This recipe recreates the beloved sweet potato casserole from the renowned Ruth's Chris Steak House. It's creamy, subtly sweet, and boasts a delightful pecan crumble topping – the perfect blend of comforting and sophisticated flavors. This easy recipe is perfect for both beginner cooks and experienced chefs seeking a delicious, homemade twist on a classic. Get ready to impress your guests with this crowd-pleasing dish!
Ingredients:
For the Sweet Potato Filling:
- 3 lbs sweet potatoes, peeled and cubed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Pecan Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup chopped pecans
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces
- Pinch of salt
Instructions:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well and let them cool slightly.
Step 2: Make the Sweet Potato Filling
While the sweet potatoes are still warm, mash them thoroughly. In a large bowl, combine the mashed sweet potatoes with the melted butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well incorporated and smooth.
Step 3: Prepare the Pecan Crumble
In a separate bowl, combine the flour, brown sugar, pecans, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 4: Assemble and Bake
Pour the sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle the pecan crumble evenly over the top.
Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through. If the top is browning too quickly, loosely cover it with aluminum foil.
Step 5: Cool and Serve
Let the casserole cool for at least 10-15 minutes before serving. This allows the filling to set slightly and makes it easier to serve. Serve warm alongside your favorite Thanksgiving dishes.
Tips and Variations:
- For a richer flavor, use brown butter instead of regular melted butter in the sweet potato filling.
- Add a pinch of ground cloves or ginger to the sweet potato filling for a warm spice kick.
- If you don't have pecans, you can substitute with walnuts or other nuts.
- For a healthier version, you can reduce the amount of butter and sugar. You can also use Greek yogurt instead of some of the heavy cream.
- Make it ahead! You can assemble the casserole a day in advance and bake it just before serving. Store it covered in the refrigerator.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 18-22g Carbohydrates: 45-50g Protein: 4-5g
This is a delicious and relatively easy-to-make sweet potato casserole that will surely become a staple in your holiday recipe collection. It’s a fantastic option for Thanksgiving, Christmas, or any special occasion. Enjoy!