Ruth's Chris Sweet Potato Casserole
Make a delicious Ruth's Chris sweet potato casserole with creamy sweet potatoes and a crunchy pecan topping. Perfect for family dinners or holiday gatherings!
Ruth's Chris Sweet Potato Casserole
Ruth's Chris sweet potato casserole makes a delicious side dish for Thanksgiving or Christmas dinner.
I know time is always precious on the actual holiday. You can easily make this casserole a day or two in advance and then cook it on the day you'll be eating.
This is a great way to save some time when you're already busy in the kitchen making all the other dishes or trying to spend time with family.
Ingredients for Ruth Chris Sweet Potato Casserole
Cooked and mashed sweet potatoes: Using freshly cooked sweet potatoes will give you the best flavor. Make sure to mash them well to avoid lumps in your casserole.
Granulated sugar: This adds sweetness to the dish.
Unsalted butter, melted: Melting the butter makes sure it's evenly mixed into the casserole. Used both in the casserole and for the topping.
Large eggs, beaten: Beating the eggs before adding them helps them fully integrate into the mixture.
Vanilla extract: Use pure vanilla extract for the best taste.
Milk: Whole milk is what we used.
Seasonings: ground cinnamon, nutmeg, and salt: This mix helps add a bit of warm spices and balance the flavors.
Chopped pecans: Make sure they are evenly distributed.
Brown sugar, packed: Helps to caramelize the topping.
All-purpose flour: Helps to bind the pecan topping together.
How to Make Ruth Chris Sweet Potato Casserole
Preheat your oven to 350°F (175°C).
Lightly grease an 8x8 baking dish and set aside.
In a large bowl, combine the cooked and mashed sweet potatoes with granulated sugar, melted butter, beaten eggs, vanilla extract, milk, ground cinnamon, ground nutmeg, and salt.
Stir well until everything is mixed together smoothly.
Spread the sweet potato mixture evenly in the greased baking dish so it forms a nice, even layer.
In a separate bowl, mix together the chopped pecans, brown sugar, all-purpose flour, and melted butter. Stir until it becomes crumbly.
Then, sprinkle this pecan topping evenly over the sweet potato mixture in the baking dish.
Put the baking dish in the preheated oven and bake for about 25-30 minutes.
The casserole is ready when it's heated through and the pecan topping is golden brown and crispy.
After you take the casserole out of the oven, let it cool for a few minutes before serving.
Enjoy!
Tips & Tricks to Make the Best Ruth's Chris Sweet Potato Casserole
Here's some tips for making this casserole:
Use Canned Sweet Potatoes: If you're in a hurry, you can use canned sweet potatoes. Just make sure to drain and mash them well.
Make It Ahead: Prepare the sweet potato mixture and topping the day before. Store them separately in the fridge and assemble just before baking.
Double the Crumble: Love the pecan topping? Double the topping ingredients to make it a thicker layer.
How to Store Leftovers
If you have any leftovers, allow them to cool to room temperature. Then, cover with plastic wrap or foil and store in the fridge for up to 4-5 days.
If you want to keep the leftovers for a longer time, you can freeze the sweet potato casserole.
Transfer the cooled casserole to a freezer-safe container or use heavy-duty aluminum foil and plastic wrap to wrap it tightly. Make sure to label with the date.
The casserole can be stored in the freezer for up to 3 months.
When you are ready to eat it, thaw it in the fridge overnight. Reheat it in the oven at 350F until it is warm all the way through.
What to Serve
Grilled Asparagus: This is a delicious side to serve alongside the sweet potato casserole.
Green Bean Almondine: Lightly sautéed green beans with almonds is another great side dish.
Roasted Brussels Sprouts
Cranberry Salad
Herb-Crusted Pork Tenderloin: This is a great main dish to pair with this.
Balsamic Glazed Carrots: Another great side dish.
Apple Walnut Salad: A crisp apple walnut salad goes great with this.
Honey Glazed Ham: Ham pairs well with the sweet potato casserole.
Roasted Turkey: A classic pairing.
More Holiday Side Dishes
- How to Serve Cranberry Sauce
- Homemade Cranberry Sauce
- Easy Mayonnaise Rolls
- Broccoli Cornbread
- Corn Casserole
- Turkey Charcuterie Board
- More Thanksgiving Recipes
Make sure you remember to make dessert! Try our berry cheesecake salad or classic cherry delight.
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Ruth's Chris-Inspired Sweet Potato Casserole
Ingredients
- 4 cups cooked and mashed sweet potatoes about 3-4 medium sweet potatoes
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup milk whole milk or your preferred type
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped pecans
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 2 Tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish (8x8 or similar size).
- In a large bowl, combine the cooked and mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, milk, ground cinnamon, ground nutmeg, and salt. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
- Spread the sweet potato mixture evenly in the greased baking dish.
- In a separate bowl, combine the chopped pecans, brown sugar, all-purpose flour, and melted butter. Stir until the mixture forms a crumbly texture. Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until the casserole is heated through and the pecan topping is golden brown and crispy.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
