333489 Thu Oct 12 04:31:28 -0700 2006 27 31 Home Cooking 0 1940182 I love it. Who's got it? Thu Oct 12 04:31:28 -0700 2006 12782 almostvindiesel 1 1955093 I have it! I'm looking for it as I speak. It was posted in a Texas newspaper some time ago and I saved it on my computer ... somewhere. Wed Oct 18 18:11:41 -0700 2006 1940182 47632 playswithfood 2 4723703 Hi there what about the stuffed chicken breast at Ruth's Chris do you have that recipe as well ? Thu May 28 19:06:12 -0700 2009 1955093 323835 camilla pickett cox 1 1955112 Ruth's Chris Special Sweet Potato Casserole Recipe By :Ruth's Chris Serving Size : 0 Preparation Time :0:00 Categories : Try This Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter -- melted SWEET POTATO MIXTURE 3 cups mashed sweet potatoes 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- ( 1/2 cup) melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving. Source: "www.nola.com" S(Formatted/Shared by): "Robin Demers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3488 Calories; 134g Fat (34.1% calories from fat); 33g Protein; 551g Carbohydrate; 14g Dietary Fiber; 755mg Cholesterol; 3088mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 22 1/2 Other Carbohydrates. NOTES : D.D. of New Orleans wrote some time ago wanting the recipe for the sweet potato casserole served at Ruth's Chris Steak House. Here is the real deal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Wed Oct 18 18:17:46 -0700 2006 1940182 13118 Gail 2 1955434 Um, those CAN NOT be the values per serving! 3488 calories and 134 grams of fat!! Wed Oct 18 19:46:01 -0700 2006 1955112 12985 marieber 3 1955444 Yeah, def not. Especially since, AFAIK, there are no carbs in sweet potatoes, so the 551grams have to come from everything else. . . Wed Oct 18 19:49:20 -0700 2006 1955434 12858 Covert Ops 4 1955747 No carbs in sweet potatos? What else WOULD be in sweet potatoes? A hint of protein and the rest carbs. Vegetables ARE carbs. Wed Oct 18 21:19:36 -0700 2006 1955444 10471 danna 4 2078969 lol, no carbs, that's funny, better carbs than white potatoes maybe, but as another poster mentioned - fruits and vegetables are carbs for the most part Thu Dec 07 18:31:19 -0800 2006 1955444 23415 pescatarian 2 2078923 I think you are a bit low on calories and fat. I'd guess that the caloric count is well in excess of 4000 with the fat being in the 200g range. But then I could be wrong. Thanks for the recipe. We're making it for Christmas to go along with our filet w/bernaise and lobster tail dinner. Now we're talking calories!!! Thu Dec 07 18:20:42 -0800 2006 1955112 58336 Betty in Naples 3 2081465 and you are inviting everyone, yes? :) sounds delicious. enjoy! Fri Dec 08 14:44:36 -0800 2006 2078923 47632 playswithfood 3 2837949 more like--Per serving nutrition data: 415 calories, 21 grams fat, 4 grams protein, 53 grams carbohydrate, 3 grams fiber, 350 milligrams sodium. Sun Aug 12 10:01:42 -0700 2007 2078923 118672 barbpink 2 2270026 This recipe is absolutely delicious!!! I made this for both Thanksgiving and Christmas dinners and it was a huge hit! My boyfriend and I dine at the Ruth Chris restaurant in Sacramento and always order the Sweet Potato Casserole and this recipe is a dead ringer of the original!!! Thanks so much for passing it on. Wed Feb 07 14:59:18 -0800 2007 1955112 72556 berntd 2 4201459 If you watch the video of the chef at Rut's Chris demo this dish here: http://blog.nola.com/dining/2007/11/cooking_new_orleans_style_with_16.html you'll note that in the video the chef adds 1 stick of melted butter to the crust and 1/3 stick of butter to the sweet potatoes. The printed recipe, propagated on the web has these quantities reversed. Tue Nov 25 12:45:20 -0800 2008 1955112 28990 Uptown Dave 2 4728164 perhaps this is sacrilege considering that everyone seems to be crazy for this recipe - but I bet pumpkin would work very nicely? Sat May 30 13:02:26 -0700 2009 1955112 11551 Apple 2 5208647 The huge differences in butter between the crust and the filling is really annoying! I watched the video and he did say differently than this recipe. I made the topping as per 1 stick of butter like the chef said just now and it looks nothing like his in the video (wayyyy too buttery)! I think the 1/3 stick in the topping and 1 stick in the filling is the right amount. Too bad I already used a cup of pecans and other ingredients! I can't throw it away now and go back to the market to get more so I am going to add flour to make it more crumbly like and hope it goes well. I wonder why the chef said a stick of butter in the topping when it is clearly not? grrr Wed Nov 25 16:23:48 -0800 2009 1955112 17067 junglekitte 3 5210018 I watched this video 15 times by now. This is my boyfriend's favorite dish, so I'm dedicated to mastering it. I commented on the blog last year that I was confused by the butter ratios and the fact that he has the temperature different than what's written. After watching it, the butter he pours into the crust is the 1/3 and the butter he puts into the potatoes is 1 cup. So, now I believe HE was incorrect in what he was saying and the written recipe is right. There's no way that 1/3 of a cup of butter would be enough for 3 cups of sweet potato mixture. I know it's too late for you, but I'm going to trust the written recipe. I rationalize this by seeing the butter he's pouring and also from the fact that I know the restaurant isn't making 1 casserole at a time. At the restaurant, they're making the sweet potatoes in giant quantities and then just doing the final baking as ordered. So, I'm guessing that he got confused with his quantities. This kind of task wouldn't be done by the head chef, anyway, usually a prep cook would do it. Even if he does make the casserole himself, he's usually using a giant Hobart mixer and making 20 gallons at a time. I'm just annoyed that they didn't catch it themselves. Thu Nov 26 13:38:30 -0800 2009 5208647 258252 Azizeh 4 5210363 UPDATE: I followed the printed recipe and it came out perfect. I used my stand mixer instead of a hand mixer and made sure to use the wire whisk instead of the paddle. Worked perfectly. Thu Nov 26 19:26:06 -0800 2009 5210018 258252 Azizeh 5 5210478 I fixed my topping as best I could by adding a lot more flour to make it a crumbly texture and added extra butter to the filling. It worked well because I really didn't want to throw away all that! *whew* I agree that 1/3 stick in crust and 1 stick in the filling is the correct way! Everyone loved it. Thu Nov 26 21:52:53 -0800 2009 5210363 17067 junglekitte 1 1956800 No carbs in sweet potatoes! If only it were true. Thu Oct 19 04:51:20 -0700 2006 1940182 10838 Fleur 1 2034602 Any suggestions for substituting the nuts with something else? I've eaten this recipe and it is GREAT, but some in my family despise nuts. The crust definately needs something crunchy, though. Mon Nov 20 00:00:54 -0800 2006 1940182 54283 natlee 2 2081473 Oats would be my guess. I was thinking granola but many of those contain nuts as well. Whole Foods has a pumpkin granola (with nuts) that would be an interesting substitution. Fri Dec 08 14:47:06 -0800 2006 2034602 47632 playswithfood 1 2034695 I think he was thinking of 'lambchops'... :-) Mon Nov 20 00:51:55 -0800 2006 1940182 10783 Mild Bill 1 2120414 I've never really been into sweet potatos, but Ruth Chris's casserole was UNBELIEVABLE. It was the most delicious one I've ever tried as well as many in our party totally agreed!Thanks for this recipe and hopefully I'll be able to make it for Christmas Dinner. Thu Dec 21 20:01:04 -0800 2006 1940182 61246 eugenee 2 2837955 My husband hates sweet potatoes and wants to now cook this!! LOL It rocked.. after paying a mere 300 for 4 people to have some dinner.. they should have given us the recipe!! HA! Sun Aug 12 10:02:47 -0700 2007 2120414 118672 barbpink 1 2273687 We do a very similar version of that that literally is the first thing gone. We add the juice and the zest of a fresh lemon to the potato mix and then top it with brown sugar, a drizzle of REAL maple syrup, pats of butter and chopped pecans. Almost souffle like. AMAZING. Something with the lemon gives it a little pop and counteracts all that sticky sweetness. Thu Feb 08 14:20:24 -0800 2007 1940182 70200 chelleyd01 2 2837958 sounds good --may have to try it! Sun Aug 12 10:03:16 -0700 2007 2273687 118672 barbpink 1 5200853 I am planning to make this for Thanksgiving this year, but will be preparing it on Monday- Is it possible to freeze or refrigerate it and bake it on the day of? Sun Nov 22 16:37:13 -0800 2009 1940182 1126641 NicoleC66 2 5210482 I know this is too late to reply to you but in case anyone else sees this for the future... Yes! you can make the two parts separately a few days ahead (topping kept separate) and finish it the day of. I made it yesterday and kept it in the fridge until today and it tasted perfect. I don't see why another day or two would change anything! :) Thu Nov 26 21:59:38 -0800 2009 5200853 17067 junglekitte