![]() The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them. I used to despise sweet potatoes with all that marshmallow topping until last year when my sister-in-law Kim gave me a recipe that changed my mind. One of our family favorites and the perfect side dish at Thanksgiving dinner almost as important as the turkey, these sweet potatoes will turn even non-sweet potato lovers into avid fans. Let cool 10 minutes before serving.This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Step 2 Sprinkle brown sugar mixture over potatoes.Drizzle in butter and toss with a fork until combined. Step 1 Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers.Step 5 Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes.Pour mixture into prepared pan and spread with a spatula. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Add butter and beat until incorporated and fluffy, about 2 minutes. Step 4 In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric mixer), beat potatoes and granulated sugar on medium speed until sugar is incorporated and potatoes are mashed.When potatoes are cool enough to handle, remove skins. Step 3 Transfer potatoes to a large heatproof bowl.Step 2 Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.Drizzle with oil season all over with salt. Using a fork, poke holes all over potatoes. ![]() Rinse and scrub potatoes to dislodge any dirt, then pat dry. Step 1 Preheat oven to 425° and line a 11"-by-7" (or 2-quart) baking dish with foil.Tried this recipe? Let us know how it went in the comments! Reheat in a 350° oven until warmed through. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. But if you want to put your own spin on it, chopped walnuts, almonds, or even pepitas would add that much-needed crunch to the brown sugar topping. Undercooked potatoes still contain a lot of water, and that excess water will lead to an excessively wet filling. Be sure the potatoes are completely cooked through and soft before mashing. And with all of the sugar that goes into this casserole, you’ll want to get all the extra nutrients you can. Roasting also helps the potatoes keep their nutrients instead of having them leech into the water that they cook in. Roasting gives the potatoes a chance to expel some of their moisture while retaining the right texture. What’s the best method for cooking sweet potatoes?įor this casserole, the best method is roasting. The goal is a filling that’s thick, fluffy, and rich. Boiling the potatoes can leave them with too much water, making the casserole filling thin and watery instead of the fluffy texture you want. ![]() Keep on reading for tips on how to nail it like a Ruth’s Chris chef.ĭoes it matter how you cook the sweet potatoes?īelieve it or not, yes, it does. You can also turn this into dessert with a scoop of vanilla ice cream. A layer of mashed, soufflé-like sweet potato gets topped with a crunchy, sweet brown sugar and pecan crust and baked into a winning combination of textures. In the case of Ruth’s Chris Steakhouse, the sweet potato casserole is a dish I tried one time and dreamt about 1,000 times. Because what is a perfectly seared ribeye without its natural accompaniment of creamed spinach or potatoes au gratin? Okay, okay-it’s still a very delicious steak, but the sides only make it better. ![]() A steakhouse is only as good as its sides. ![]()
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