Print Recipe

Ruth's Chris Sweet Potato Casserole (Pressure Cooker & Oven Method)

Ruth's Chris Sweet Potato Casserole is a decadent, sweet and creamy side dish, which is served at the famous Ruth's Chris Steak House.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Thanksgiving
Servings: 8 servings
Author: Jill Selkowitz

Ingredients

Sweet Potato Mixture

Crust

Instructions

  • Cook Sweet Potatoes in Pressure Cooker or on Stove Top.
  • Add Sweet Potatoes to medium bowl. Add sugar, salt, vanilla, eggs and melted butter. Use an electric hand mixer to whip together filling ingredients.
  • In a small mixing bowl, add brown sugar, flour and chopped pecans. Mix together. Add melted butter and combine with fork. Break up any clumps. Set aside.
  • Grease casserole dish with butter and pour in filling.

Pressure Cooker/Oven Method

  • Add one cup of water to Pressure Cooker cooking pot and place trivet.
  • Place casserole dish on trivet.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure For 8 minutes. Allow a 5 minute Natural Pressure Release.
  • Sprinkle Crust over Filling and bake in preheated 350 degrees oven for 10 minutes. Let rest 10 minutes before serving.

Pressure Cooker Only

  • Add one cup of water to Pressure Cooker cooking pot and place trivet.
  • Sprinkle Crust over Filling and cover with foil.
  • Place casserole dish on trivet.
  • Lock on Lid and close Pressure Valve.
  • Cook at High Pressure For 15 minutes. Do a Quick Pressure Release and remove lid.

Oven

  • Preheat oven to 350 degrees.
  • Bake for 30 minutes. (Dish can be covered and refrigerated and Crust added later)
  • Sprinkle Crust over Filling and bake an additional 10 minutes. The crust should be brown and crunchy.