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Ruth Chris' Sweet Potato Casserole Recipe?

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  1. 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.

    1 Reply
    1. re: playswithfood

      Hi there what about the stuffed chicken breast at Ruth's Chris do you have that recipe as well ?

    2. 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

      15 Replies
      1. re: Gail

        Um, those CAN NOT be the values per serving! 3488 calories and 134 grams of fat!!

        1. re: marieber

          Yeah, def not. Especially since, AFAIK, there are no carbs in sweet potatoes, so the 551grams have to come from everything else. . .

          1. re: Covert Ops

            No carbs in sweet potatos? What else WOULD be in sweet potatoes? A hint of protein and the rest carbs. Vegetables ARE carbs.

            1. re: Covert Ops

              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

              1. re: Covert Ops

                This recipe is fabulous,unfortunately, as a mother of a 35 year old diabetic (since birth) I hate to break it to everybody, but, yes there are carbs in sweet potatoes. There are also carbs in the flour, sugar. However there is no way there's 500 in a serving. (unless your eatting the whole casserole yourself!) 1/2 C of sweet potatoes contain about 15 gm of carbs. For those weight watchers and diabetics don't forget to allow for the sugar and flour.

            2. re: Gail

              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!!!

              1. re: Betty in Naples

                and you are inviting everyone, yes? :) sounds delicious. enjoy!

                1. re: Betty in Naples

                  more like--Per serving nutrition data: 415 calories, 21 grams fat, 4 grams protein, 53 grams carbohydrate, 3 grams fiber, 350 milligrams sodium.

                2. re: Gail

                  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.

                  1. re: Gail

                    If you watch the video of the chef at Rut's Chris demo this dish here:

                    http://blog.nola.com/dining/2007/11/c...

                    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.

                    1. re: Gail

                      perhaps this is sacrilege considering that everyone seems to be crazy for this recipe - but I bet pumpkin would work very nicely?

                      1. re: Gail

                        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

                        1. re: junglekitte

                          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.

                          1. re: Azizeh

                            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.

                            1. re: Azizeh

                              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.

                      2. No carbs in sweet potatoes! If only it were true.

                        1. 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.

                          2 Replies
                          1. re: natlee

                            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.

                            1. re: natlee

                              A very late suggestion, but somebody may see it: I've had pretty good luck substituting crushed cornflakes for chopped pecans when faced with those averse to nuts.

                              Even works in pecan pie- they rise to the top during baking and give a nice crustiness.

                            2. I think he was thinking of 'lambchops'... :-)

                              1. 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.

                                1 Reply
                                1. re: eugenee

                                  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!

                                2. 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.

                                  1 Reply
                                  1. re: chelleyd01

                                    sounds good --may have to try it!

                                  2. 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?

                                    2 Replies
                                    1. re: NicoleC66

                                      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! :)

                                      1. re: NicoleC66

                                        I am glad to find this post. Due to overwhelming request from my family, I am going to make this for Thanksgiving this year. It is good to know that I can make it one day ahead.