Recipes
Copy-Cat Ruth's Chris Sweet Potato Casserole (gluten free, egg free)
By: Nancy
If you've ever had the Sweet Potato Casserole at a Ruth's Chris Steakhouse, you will be thrilled that my mother worked so hard to get this gluten free version just right and is willing to share her secrets with us! If you have never tried it, now's the time!
Details
- Prep Time:
20 min - Cook Time:
30 min - Ready In:
50 min
Servings: 8 servings
Sweet Potato Mixture- 3 cups Sweet Potatoes Cooked and mashed
- 1/3 cup Brown Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla
- 1/3 stick Butter melted
Top Crust- 1/2 cup Brown Sugar
- 1/3 cup Garbonzo or Tapioca Flour
- 1 cup Chopped Pecans
- 1 stick Butter melted
- 1/2 cup Brown Sugar
- 1/3 cup Garbonzo or Tapioca Flour
- 1 cup Chopped Pecans
- 1 stick Butter melted
Directions
- Preheat oven to 375°
- Coat a medium sized casserole dish with butter
- Combine sweet potatoes, sugar, salt, vanilla and butter in a large mixing bowl in the order listed. Whip by hand with a fork (a mixer makes the potatoes too fluffy ~ the mixture remains dense like the real thing by mixing by hand)
- Pour mixture into the baking dish. (At this point, dish can be covered and refrigerated.)
- Topping: Combine brown sugar, flour, nuts and butter in mixing bowl.
- Sprinkle the surface of the sweet potato mixture evenly with the topping mixture
- Bake for 30 minutes
- The brown sugar and pecan crust should be slightly browned and crunchy.
I would like to see the recipe before it was "tweeked". I find most casseroles don't need much tweeking.
I think she was saying she tweeked it to make it GF and egg free.
Thank you for the hard work, and I will try it it sounds good ,and just in time for Thanksgiving !!!!
Thank you for recipe!! Sounds great!! Can't wait to make it!!! :)