Ruth's Chris Potato Bake (Print Version)
Soft sweet potatoes smothered in a sweet, nutty pecan topping. Tastes like the classic steakhouse favorite, made fresh at home.
# Ingredients:
01 -
A generous 3 to 4 cups of mashed sweet potatoes (from 2 big ones).
02 -
3 tbsp softened butter.
03 -
2 tbsp of half-and-half cream or milk.
04 -
Pinch of salt, as much as you'd like.
05 -
1/2 cup packed brown sugar.
06 -
1/4 cup plain flour.
07 -
1 cup finely chopped pecans.
08 -
1/3 cup melted butter.
# Directions:
01 -
Pop sweet potatoes in the oven at 350°F for an hour. They should be super soft.
02 -
Peel those potatoes and mash 'em up with butter, cream, and a bit of salt.
03 -
Scoop the mashed potatoes into a greased baking pan and spread smoothly.
04 -
Combine sugar, flour, and butter till crumbly. Toss in those pecans.
05 -
Sprinkle that crumbly mix evenly over the mashed layer.
06 -
Bake at 350°F for about 20 min till it's golden and bubbling at the edges.
# Notes:
01 -
You can make parts of this in advance.
02 -
Go for fresh sweet potatoes—they're way better.
03 -
Don't press the topping down too much.
04 -
Freeze the potato part without the topping if needed.
05 -
Sprinkle on some cinnamon for a twist!