Tuesday, November 24, 2009

Ruth's Chris Sweet Potato Casserole

Ruth's Chris Special Sweet Potato Casserole – Chef Pat Gallagher of Ruth's Chris in Metairie
*The dish can be prepared days in advanced and then served with as little as 10 minutes of oven time before tabling.

Boil in skins 30 minutes then shock them with ice to stop the cooking. Let them cool for about an hour then peel and mash themMakes 12 servings
1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter, melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups mashed sweet potatoes 1 cup sugar ½ teaspoon salt 1 teaspoon vanilla 2 eggs, well beaten 1/2 cup (1 stick) butter, melted
8x8 pan
Preheat oven to 350 degrees. Coat a medium-size casserole dish with butter.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer 4 minutes to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)
After baked off. 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.
The brown sugar and pecan crust should be slightly browned and crunchy.

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