How to make ruth’s chris sweet potato casserole: the secret to a creamy, caramelized treat

Craving the irresistible sweet potato casserole from the legendary Ruth‘s Chris Steak House? With this comprehensive guide, you can master the art of crafting this delectable dish and savor the tantalizing flavors in the comfort of your own kitchen.

Ingredients:

• 5 large sweet potatoes
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• 1/2 cup mini marshmallows (optional)

Instructions:

1. Prepare the Sweet Potatoes: Wash and peel the sweet potatoes. Cut them into 1-inch cubes.
2. Boil the Sweet Potatoes: Place the sweet potato cubes in a large pot filled with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
3. Drain and Mash the Potatoes: Drain the sweet potatoes in a colander. Return them to the pot and mash until smooth.
4. Combine the Ingredients: In a large bowl, combine the mashed sweet potatoes, softened butter, granulated sugar, brown sugar, evaporated milk, cinnamon, nutmeg, and salt. Mix until well combined.
5. Add Optional Toppings: If desired, stir in the chopped pecans and mini marshmallows.
6. Transfer to a Casserole Dish: Pour the sweet potato mixture into a 9×13-inch baking dish.
7. Bake: Preheat the oven to 350°F (175°C). Bake the sweet potato casserole for 30-45 minutes, or until the top is golden brown and bubbly.
8. Serve: Allow the casserole to cool slightly before serving. Top with additional marshmallows or pecans if desired.

Tips for Perfection:

• For a creamier casserole, use a potato ricer to mash the potatoes.
• If you don’t have evaporated milk, you can substitute equal parts regular milk and heavy cream.
• For a crispy topping, sprinkle brown sugar over the casserole before baking.
• To add a nutty flavor, toast the pecans before chopping.
• Don’t overmix the casserole, as this can make it tough.

Variations:

• Ginger-Spiced Casserole: Add 1 teaspoon of ground ginger to the cinnamon and nutmeg.
• Maple-Pecan Casserole: Replace the granulated sugar with 1/2 cup of maple syrup and add 1 cup of chopped pecans.
• Caramel-Topped Casserole: Make a caramel sauce by melting 1/2 cup of brown sugar with 2 tablespoons of butter and 2 tablespoons of water. Drizzle over the casserole before baking.

FAQs:

• Can I make the casserole ahead of time? Yes, you can prepare the casserole up to 2 days in advance. Store it covered in the refrigerator and reheat it in the oven before serving.
• What if I don’t have a potato ricer? A fork or potato masher will work just fine.
• Can I use canned sweet potatoes? Yes, you can use 2 cans (29 ounces each) of drained canned sweet potatoes.
• How do I store the leftovers? Store the leftovers in an airtight container in the refrigerator for up to 3 days.
• Can I freeze the casserole? Yes, you can freeze the casserole for up to 2 months. Thaw it overnight in the refrigerator before reheating.