While I was there, I noticed most of the tables had ordered small dishes of the restaurant’s famous sweet potatoes and people were going batty over it. My favorite way to eat sweet potatoes is simply baked, with butter in the middle.
Ingredients:
- CRUST
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/3 stick butter — melted (Do not omit or reduce this amount)
- SWEET POTATO MIXTURE
- 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs — well beaten
- 1 stick butter — ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)
How To Make Ruth Chris’ Sweet Potato Casserole:
- 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.
- Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.
