To kick off my new “Mom-Tastic Recipes” page, this one seemed so perfect! A couple of years ago, I did a PR project for Ruth’s Chris, and uncovered some of their “publishable recipes” — basically dishes from their restaurant that they’re willing to share with the public.
Really puts Aunt Mabel to shame – you know, the one who has amazing recipes, but will never share…
This one is probably one of my favorite recipes of all time. It defines comfort food, and is a major crowd pleaser (for adults and kids), and really has that restaurant perfection…at home! And, you can make and freeze ahead of time (mine’s ready to rock and roll for Thursday, already in my freezer) – just wrap it tightly before you freeze it.
Enjoy, and Happy Thanksgiving!
Ruth’s Homemade Sweet Potato Casserole
This deliciously decadent recipe is perfect as a side to a holiday meal or, served with a scoop of vanilla ice cream, as a sweet dessert. This recipe serves 12.
- 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 (Editor’s Note: I usually use 4 potatoes – you peel them, cube them, and boil them to make them soft before mashing. It’s not a huge deal if you use more than the 3 Cups – it will be slightly less sweet, but still yummy).
- 1 Cup Sugar
- ½ tsp. salt
- 1 tsp. Vanilla
- 2 eggs, well beaten
- 1 stick (1/2 cup) Butter
- First, combine Crust Mixture in mixing bowl and hold on the side.
- Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.
- Pour mixture into buttered baking dish. (Editor’s Note: I use 13 x 9 x 2)
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Bake for 30 minutes at 350°. Allow to set at least 30 minutes before serving.