Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole

from delish.com
165 min
4 - 6

Creamy roasted and whipped sweet potatoes are layered with a sweet and salty pecan crust to re-create this iconic steakhouse side.

Ingredients

  • 2 lb. sweet potatoes (about 2 large)
  • Neutral oil, for drizzling
  • Kosher salt
  • 1/2 c. unsalted butter, room temperature, plus more for pan
  • 1 c. granulated sugar
  • 2 large eggs, beaten to blend
  • 1 tsp. pure vanilla extract
  • 1/2 c. chopped raw pecans
  • 1/2 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1/2 tsp. kosher salt
  • 2 tbsp. unsalted butter, melted

Directions

  1. 1

    Preheat oven to 425° and line a 11"-by-7" (or 2-quart) baking dish with foil. Rinse and scrub potatoes to dislodge any dirt, then pat dry. Using a fork, poke holes all over potatoes. Drizzle with oil; season all over with salt.

  2. 2

    Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until combined.