Name: Ruth's Chris Sweet Potato Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ruth's Chris Sweet Potato Casserole

1. 2 lb. sweet potatoes (about 2 large) -

2. Neutral oil, for drizzling -

3. Kosher salt -

4. 1/2 c. unsalted butter, room temperature, plus more for pan -

5. 1 c. granulated sugar -

6. 2 large eggs, beaten to blend -

7. 1 tsp. pure vanilla extract -

8. 1/2 c. chopped raw pecans -

9. 1/2 c. packed light brown sugar -

10. 1/4 c. all-purpose flour -

11. 1/2 tsp. kosher salt -

12. 2 tbsp. unsalted butter, melted -

How to cook deliciously - Ruth's Chris Sweet Potato Casserole

1. Stage

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. Stage

Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.

3. Stage

Transfer potatoes to a large heatproof bowl. Discard foil and grease pan with butter. Reduce oven temperature to 375°. When potatoes are cool enough to handle, remove skins.

4. Stage

In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric mixer), beat potatoes and granulated sugar on medium speed until sugar is incorporated and potatoes are mashed. Add butter and beat until incorporated and fluffy, about 2 minutes. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with a spatula.

5. Stage

Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.

6. Stage

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.

7. Stage

Sprinkle brown sugar mixture over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes before serving.