A chef du cuisine has many responsibilities; one of them is managing the kitchen staff and the ranks of cooks who work under him. Jim Cannon is responsible for legions of chefs. He’s in charge of creating the menus that will be served in Ruth’s Chris restaurants across the country, while ensuring the quality and consistency of the food and kitchen operations. A graduate of the California Culinary Academy, Cannon has worked extensively in French cuisine, and he formerly plied his skills as sous chef at the incomparable French Room in the Aldolphus Hotel in Dallas. He later exercised his creativity in product and concept development while working as an opening team member and chef at the four-star Conservatory restaurant. He has additionally lent his culinary and concept-development talents to establishments such as Houlihan’s Restaurant Group, Pete Chirila’s Original Bucket Shop and Mercantile, Grady’s American Grill, Macaroni Grill and Chili’s. Below is one example of a winter favorite he serves at Ruth’s Chris.


SWEET POTATO CASSEROLE WITH NUT-CRUMB TOPPING

Ingredients
6        sweet potatoes, peeled and cubed
1        cup granulated sugar
1/2     tsp. salt
1        tbs. vanilla
2        eggs
1/2     cup butter (1 stick) at room temperature, plus enough to grease the pan
1        cup brown sugar
1/3     cup all-purpose flour
1        cup chopped nuts (pecans are best)
1/3     stick butter, melted

Preparation
Grease the bottom of a shallow baking dish with a thin layer of butter and set aside.
   
In a large pot of lightly salted water, boil the sweet potatoes until they are tender, about 20 to 30 minutes. Test them with a fork to make sure they’re cooked through before removing from heat.
   
Meanwhile, prepare the Nut-Crumb Topping by combining the last four ingredients in a mixing bowl and tossing until the mixture is thoroughly blended. Then set the topping aside.
   
When the potatoes are done, drain them in a colander, and then purée them, using an electric mixer on low speed for one to two minutes. Add the sugar, salt and vanilla to the potatoes, and keep blending until the ingredients are combined.
   
In a separate bowl, beat the eggs with a fork or a whisk until frothy.
   
Check the temperature of the sweet potato mixture. If the bowl is still hot, continue beating the sweet potatoes on medium speed until they cool. Add the eggs and mix well, scraping down along the sides of the bowl as you go. Add the butter.
   
Pour the purée into the prepared baking dish, and bake for 30 minutes in an oven preheated to 350 degrees.
   
Remove the dish from the oven and allow to cool for 10 minutes. Give the Nut-Crumb Topping a few tosses, and sprinkle it evenly over the surface of the puree.
   
Return the casserole to the oven and bake for another 10 minutes. The topping should be slightly browned, caramelized and crunchy.

Makes 3 to 4 servings