Several years ago, Ruth's Chris Steakhouse came to Sacramento and my friends and I went there to see what all the shouting was about. I'm usually not a big steakhouse fan, but I thought Ruth's Chris was pretty darn good. They have some of the best seared tuna I've ever eaten. Yes, I found the best tuna at a steakhouse and it was cooked (barely) perfectly. 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. So, I ordered some too. I know, tuna and sweet potatoes? Crazy. The potatoes arrived in a very small dish, but were so incredibly rich I told everyone at the table that I needed help finishing them.
Last Easter I found a recipe for the sweet potatoes and brought them to my friend Nancy's Easter dinner. They were an enormous hit, so she asked me to make them for Thanksgiving dinner at her house this year. I also decided to make a batch for myself, and freeze them to use during the upcoming Christmas holidays. While the sweet potatoes were baking, I suddenly discovered that I had forgotten to mix in the melted butter. Not to worry, the dish was very nice--and substantially lower in calories.
My favorite way to eat sweet potatoes is simply baked, with butter in the middle. But casseroles are the thing on the holidays and this recipe is quite popular, judging by the Internet requests for it. I used the orange fleshed garnet yam, which is actually a sweet potato.
The sweet potatoes are mixed with eggs, butter, sugar and vanilla and poured into a casserole. As mentioned before, I forgot to add the butter and it wasn't missed by me or my husband. I like that this recipe doesn't have spices to mask the sweet potato flavor.
Ruth's Chris Sweet Potatoes (Ruth's Chris Steakhouse)
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)
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.