Sweet Potatoes – Ruth’s Chris Style

I used to despise sweet potatoes until last year when my sister-in-law Kim gave me a recipe that changed my mind. The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them. I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?! It’s not Thanksgiving.” But guess who always ends up licking the plate…me.

So this year when I stumbled across THE Ruth’s Chris recipe I was torn. Why try something new when I knew how good Kim’s recipe was? Then as I looked at the recipes closer I realized they were exactly the same except for Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.

These are so good and are the only way to go as far as sweet potatoes go. They’re creamy with a brown sugar pecan crust. These could easily be dessert maybe even with a scoop of ice cream. You can make these up to a couple of days in advance and then bake the crust for 10 minutes before serving.
Just boil, bake, or even microwave your sweet potatoes.

 

Cream them together with some eggs, sugar, and butter.
Top with a brown sugar pecan crust…yum.

Sweet Potatoes – Ruth’s Chris Style

Yield: 12 servings

Ingredients

    Crust:
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup butter, melted
  • Sweet Potato Mixture:
  • 3 cups cooked and mashed sweet potatoes (see Note)
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted
  • (splash of milk if needed)

Instructions

  1. Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
  2. For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
  4. Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
  6. The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Notes

Note: To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Source: my SIL Kimi

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Comments

  1. I love that this doesn’t have a marshmallow crust, those are just gross. I’ll have to make this! It looks really good(:

  2. I adore Ruth’s Chris’ sweet potatoes. I absolutely have to try this recipe! They look amazing!

  3. I’ve never been to a Ruth’s Chris…I guess they don’t have them here in Arkansas. But now I am feeling deprived!!

    I want a Ruth’s Chris!! I would definitely order these sweet potatoes.

    I LOOOOVE sweet potatoes because they are like a dessert that you get to have with dinner. YAY!!

    Your pics are gorgeous, as always!! :)

  4. done! my hubby will be so excited!

  5. thank you! a friend brought these to my house last year for thanksgiving and I have been hunting for the recipe for this year!

  6. thanks for the shout out sis!

    i stole that recipe from a college roommate…having gagged at sweet potatoes my whole life, i was making fun of her for making this grody recipe, then she dared me to try them…and i loved them!

  7. I usually avoid chain restaurants, but all of these comments might make me check one of these out the next time I am in the city.

  8. My husband is an Executive Chef with Ruth’s Chris and we eat there about once a quarter but yet this is something we normally get too! This and the broiled tomatoes and the brocoli au gratin and we split them all in between us and the boys!

  9. looks and sounds delicious :) great photos!!e

  10. I would eat those sweet potatoes year round! The sweet potato part looks SO creamy!!

  11. People always brag about RC’s sweet potatoes but I’ve never had them. These look killer and I want to make them RIGHT NOW!

  12. Oh – do put some cinnamon in those potatoes! You’ll be so glad you did! Also brown sugar (or Splenda brown) instead of white sugar! Now you’ve gone to heaven! This is my most favorite food in the world!

  13. How have I not seen your blog before now?! I love all your recipes, and will be following all your future ventures in the kitchen. I’m pretty sure this dish will be making an appearance for our Christmas dinner this year. It looks amazing.

  14. I made this for our Thanksgiving dinner tonight and it was my favorite part of the meal! I could swim around in these they’re so good. I made a half recipe and it turned out perfectly and I think roasting the potatoes really adds to the flavor. Thanks!

  15. Wonderful recipe, thanks so much for sharing, we are having our turkey this weekend and I am going to have to try.

  16. I made this for our dinner this Thanksgiving and my dad said it was the best he’d ever had! So yum!
    thanks!!

  17. I made this for Thanksgiving and it was so awesome. It was sweet, creamy and absolutely d-lish! Thanks so much for the recipe.

  18. Wow, can’t wait to make this!

  19. I think I may have to try this one this year. This looks so yummy!

  20. I’ve used this same recipe for over 10 years. My recommended substitutions are brown sugar instead of white (and I don’t use a whole cup) in the sweet potatoes and orange juice instead of milk. This makes it taste more like my grandmother’s candied sweet potatoes.

  21. This looks divine!

  22. I’ve been making these for years – I got them out of an old New York Times cookbook in the 80’s. I lost the recipe years ago, so it’s nice to have the exact recipe again. My mom says these are the same as the ones served at The Automat in New York City – so they have made the rounds, I guess!

  23. I had a recipe similar to this from a Longaberger cookbook, only it added maple syrup to the filling. I can’t find that book right now, so this recipe is a great find! I think I’m going to replace the 1 C sugar with 1/2 C brown, and maybe 1/4-1/3 C syrup. I love the crisp style topping vs. marshmallows- marshmallows just gross me out!!

  24. I plan on making this for Thanksgiving this year as it looks DIVINE. I’ve also had it in the restaurant and it was the best sweet potato casserole I’ve ever had. i just wanted to let you know that the recipe you have posted is incorrect. There’s actually a video of the Ruth’s Chris chef making this casserole and he actually uses 1 stick of butter for the crust, and 1/3 stick of butter for the sweet potato mixture. Seems like the written recipe that has been going around online was written incorrectly.

    Here’s the video where he uses the correct measurements.
    http://www.youtube.com/watch?v=ueBckTLzTGI

    But i guess a little extra butter can only make a dish more delicious right? :)

    • I’ve seen the video before but read that he got the two mixed up. There’s not that much difference between a stick (1/2 cup) and 1/3 cup so I think you win either way but I may have to try it out tomorrow to be sure.

  25. If you decided to make it a day before (without putting the crust), how long do you have to cook it the day of Thanksgiving considering its been in the fridge for 24 hours and you are now placing the crust on top?

    • I would cook it for about 15 minutes. The crust will get brown and the center should get warm. You might need an extra five minutes.

  26. Christy, I am trying to make pre-make these tonight for Thanksgiving with mom and dad tomorrow. I love this recipe! This is the best sweet potato recipe out there. Your site keeps crashing though. I am sure your site is crashing because it’s too darn popular!

  27. I made this recipe for today and it was amazing! I knew I would find a great recipe on this blog! For the past few months this site has been my “go-to” blog for new , improved recipes for my family!

  28. Just made these for my Thanksgiving dinner (2012). My family all agreed that they were the BEST sweet potatoes EVER!!!! Thanks TGWAE!!!!!

  29. This recipe was so delicious and amazing! Everyone liked these even those who dislike sweet potatoes. Next time I would use less sugar in the potato part (maybe only 1/2 cup) but I would keep the topping the same because it added that extra wow! This will be at every Thanksgiving I do from here on out!

  30. I plan on making these for Christmas, but will be making them ahead of time. Do I bake the sweet potato mixture before refrigerating or do I just put the sweet potato mixture together, refrigerate, and then bake the day of? Thanks,

  31. I have been making this recipe for several years and yes, it to is one of our family favorites!! I have even used a large can of sweet potatoes…I heat them up in their own juice, take them and drain them completely and continue with the rest of the recipe!! Not only quick, but also very easy!!

  32. I love every single one of your recipes! They are always delicious. :) Can’t resist a comment on this one… I have been making this for years with a few additional ingredients: In the potato mixture, I add a teaspoon of cinnamon and 1/4 teaspoon of nutmeg, and a splash of orange juice. It really brightens the flavor. For the topping. I add 1/4 cup uncooked oats. But because you haven’t steered me wrong yet on any other recipe, I’m going to try it exactly as written here. I’ve never had them at RCs, but from all the comments, it sounds like I’ve been missing out! Thanks for all the hard work you do to bring all these great recipes together!

  33. my mom has a very similar recipe from some church cookbook, but her recipe uses evaporated milk and butternut squash. same topping — which is obviously the best part anyway!

  34. Thank you for this recipe! Just wanted to let you know that the printable version brings up the recipe calling for 1/3 “stick” of butter rather than 1/3 “cup” showing on your post.

  35. Hi!
    Random question I haven’t seen asked yet, is there a possible crust substitute that wouldn’t ruin the dish completely for someone with a pecan allergy ? Thanks!

    • Christy {The Girl Who Ate Everything} says:

      Is it all nuts that you are allergic to? You could definitely sub walnuts or just leave them out and it would still taste great.

    • Try smalll broken pretzels instead iof pecans. There is a recipe I’ve seen for faux pecan pie with these….

  36. About how may sweet potatoes make 3 cups mashed?

  37. Patricia Stuart says:

    can any left overs be frozen for a later date?

  38. I watched the video from the chef and he recommends boiling the potatoes for 30-35 minutes. For the crust, he added 1 stick of lightly salted butter as opposed to the 1/3 cup melted in the written recipe. For the sweet potato mixture, he added 1/3 stick of slightly softened butter instead of 1 stick of melted butter as in written in the recipe. Has anyone made the recipe according to his verbal instructions as well as the the written? Any preference?

    • Heidi from RI says:

      Replying to Nicole : I would not bother boiling the sweet potatoes as the peeling is time consuming and baking concentrates the flavor beautifully. I think you’d lose flavor by boiling as I tried it long ago. One-third stick of butter is nearly 3 oz, a stick is 4 oz. Over the years, nearly 30 of making nearly the identical thing, I have lowered the butter both in the casserole and the topping with no loss of flavor or quality. Not a lot, but in increments of 1 TB or so each time until I cried “Uncle”. It’s a lot of butter, and since I tend to quadruple this for our big Thanksgivings, using a pound of butter scared me. It really was just as good, the vanilla gives it the over-the-top-ness. I would never cut out the butter, nor go too low either. If you are only having a serving or two, it won’t kill you ;) In the one I make to leave at home for my family to eat with left-overs, I’ve cut the butter in the sweet potatoes i half, and the topping ingredients completely in half. I can’t really tell the difference.

    • Christy {The Girl Who Ate Everything} says:

      I’ve tried both and I’ve heard that he actually verbally said the wrong thing in the video. Either way it’s good. Honestly.

  39. I’m planning on making this for Thanksgiving this year. About how large is each of the 12 servings? We have a couple of big eaters, so I want to make sure that I make enough for everyone. :)

  40. Looks good, but I love sweet potatoes any way they are cooked. To me they don’t need anything at all on them.

  41. Heidi from RI says:

    This is nearly identical to the Southern Mississippi recipe my friends sent up to me in Rhode Island 30 years ago; I simply love it. I use a bit more milk– about 1/4 to 1/2 cup, roast the sweet potatoes like here which keeps it easy and concentrates the flavor, and I find that the vanilla is the key to making this amazing! Even my veggie- fearing great aunt waits for these at Thanksgiving! Thanks for sharing this– I too am not a fan of the Marshmallow topped ones although S’mores are great ;)

  42. These were absolutely amazing. My topping didn’t look as pretty. I accidentally used dark brown sugar– don’t know why that would have made a difference. Either way, fabulous!! It just gained a coveted spot at our Thanksgiving table

  43. So my fiancé has made a special request that we have this at our Thanksgiving this year. I was thinking about serving them in individual ramekins like you have in the pictures. My question is, would you bake them individually like that? Or just bake in a casserole dish and then divide into the ramekins just before topping and the final 10 mins of baking?

    • Christy {The Girl Who Ate Everything} says:

      Hmmm. Good question. If you bake them in the individual ramekins you should cut down the baking time by 5-10 minutes. I think you could do it either way honestly.

    • I just baked a big bowl for a work luncheon nlast night and made a little on in a ramekin at the same time, same baking time. Works perfectly! They were a huge hit at lunch!! Gone in a flash with lots of compliments….

  44. i steamed 4 sweet potatoes to get the 3cups and the only change i made was reducing the sugar to 1/2 cup. i used an 8×8 baking dish and it was perfect. the whole family loved it.

  45. So happy to find your blog. I don’t like sweet potato dishes & this one is really good. Looking forward to having it for our family thanksgiving dinner. Thank you.

  46. Would a 13×9 pan be too large? A 9×9 too small?

    • Christy {The Girl Who Ate Everything} says:

      Yes, I think a 9×13 spreads them too thin. A 9×9 would work but would be thick. I use a 1.5 quart oval dish.

  47. Tried these tonight for the Thanksgiving dinner and they were a hit!! Even with th weird “anti-sweet potato” crowd!! ;) This will for sure be a repeat recipe!! Thx!!

  48. Carolyn Davis says:

    I tried this recipe for the first time on Thanksgiving and I must say it is the best I’ve ever had.

  49. Made these for Thanksgiving and they where loved by everyone! Will never make yams again. I want to make more tonight but I only have margarine. Will that work?

  50. Hi! Sorry if you have already answered this!! Due to a peanut allergy, what do you think about substituting oatmeal instead of the pecans? Thanks :)

  51. Love, Love, Love this recipe for SWEET POTATOES – RUTH’S CHRIS STYLE! I make it every Thanksgiving and making it RIGHT now for Christmas!

  52. I’m been making this for years! Everyone wants the recipe! Why would you want marshmallows all over it???

  53. Made this dish tonight…OMG! It’s easy, bakes up nicely…the crunch topping is to die for. Hubby didn’t need dessert, because he had second helping of this wonderful dish! I’ll be making it a lot! I bet this would be fantastic with a spoonful of fresh whipped cream on top!!!!