This current Ruth's Chris sweet potato goulash is a copycat of the eatery adaptation. It's a layer of velvety sweet potatoes that is topped with the most delightful dark colored sugar and walnut streusel. This sweet potato goulash is ideal for your vacation dinners!
Sweet potato dish is an absolute necessity have for my family for the entirety of the special seasons. This variant from Ruth's Chris Steak House is a standout amongst other I've had. That crunchy beating is simply spectacular when combined with sweet potatoes. This one will end up being an occasion custom in your home as it has in mine.
In case you're understanding this, you're most likely an aficionado of Ruth's Chris Steak House. Try not to misunderstand me, I love the steak and all, yet I truly go there for the stunning side dishes. From mushrooms to creamed spinach to stacked potatoes, I love them all. My most loved of the pack is the Ruth's Chris sweet potato meal, and I really think my rendition is superior to the eatery variant.
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INGREDIENTS
- 3 cups cooked sweet potatoes sliced or cubed
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 eggs
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- cooking spray
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
- Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.
- Beat with a mixer until well blended and fluffy.
- Spoon the sweet potato mixture into the prepared dish in an even layer.
- In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
- Sprinkle the brown sugar mixture over the sweet potatoes.
- Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
- Let sit for 10 minutes, then serve.
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