What To Know
- Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large bowl.
- Spread a layer of miniature marshmallows over the casserole before baking for a sweet and gooey topping.
- Whether served as a side dish for a special occasion or enjoyed as a comforting treat, this culinary masterpiece will tantalize your palate and leave you craving for more.
Indulge in the tantalizing flavors of Ruth’s Chris’ signature sweet potato casserole, a dish that has captivated taste buds for generations. With this step-by-step guide, you can recreate the magic in your own kitchen, bringing the essence of fine dining to your table.
Ingredients:
- 5 pounds sweet potatoes (approximately 10 medium)
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup chopped pecans (optional)
Instructions:
1. Prepare the Sweet Potatoes: Scrub the potatoes clean and pierce them several times with a fork. Bake at 400°F for 1-1 1/2 hours, or until tender when pierced with a knife. Let cool slightly before handling.
2. Scoop and Mash the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large bowl. Mash the potatoes until smooth.
3. Cream the Butter and Sugars: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Combine the Ingredients: Gradually add the beaten eggs and heavy cream to the butter mixture, mixing well after each addition. Stir in the mashed potatoes, cinnamon, nutmeg, ginger, salt, and pecans (if using).
5. Transfer to a Baking Dish: Pour the sweet potato mixture into a greased 13×9-inch baking dish.
6. Bake: Bake at 350°F for 45-50 minutes, or until heated through and the top is slightly browned.
7. Serve: Serve warm with a dollop of whipped cream or melted butter (optional).
Tips for Perfection:
- Choose the right sweet potatoes: Look for firm, unblemished potatoes with smooth skin.
- Bake thoroughly: Ensure the potatoes are tender before mashing. Undercooked potatoes will result in a grainy casserole.
- Don’t overmix: Overmixing the mashed potatoes can make them gluey. Mix just until combined.
- Use fresh spices: Ground spices lose their potency over time. For the best flavor, use freshly ground cinnamon, nutmeg, and ginger.
- Let it rest: Allow the casserole to rest for 10-15 minutes before serving. This will allow the flavors to meld and the casserole to set.
Variations:
- Marshmallow Topping: Spread a layer of miniature marshmallows over the casserole before baking for a sweet and gooey topping.
- Bourbon Glaze: Mix 1/4 cup of bourbon with 1/4 cup of melted butter and brush it over the casserole before baking.
- Pecan Crust: Combine 1 cup of chopped pecans, 1/4 cup of melted butter, and 1/4 cup of brown sugar. Press into the bottom of the baking dish before adding the sweet potato mixture.
The Final Symphony
With these simple yet meticulous steps, you can now recreate the exquisite taste of Ruth’s Chris’ sweet potato casserole. Whether served as a side dish for a special occasion or enjoyed as a comforting treat, this culinary masterpiece will tantalize your palate and leave you craving for more.
FAQ:
Q: How can I make the casserole ahead of time?
A: Prepare the casserole up to step 6 and refrigerate for up to 2 days. When ready to serve, bake as directed.
Q: Can I use canned sweet potato puree?
A: Yes, you can use 4 cans (15 ounces each) of canned sweet potato puree. Reduce the heavy cream to 1/2 cup.
Q: How do I store the leftovers?
A: Store the casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
