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Ruth's Chris Sweet Potato Casserole Recipe

Ruth’s Chris Sweet Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Ruth’s Chris Sweet Potato Casserole is a creamy, sweet, and crunchy holiday side dish featuring a smooth sweet potato base topped with a buttery, pecan-packed crumb topping. Perfect for Thanksgiving or any festive occasion, it balances the natural sweetness of the potatoes with a decadent nutty crust.


Ingredients

Scale

Sweet Potato Base

  • 3 cups mashed sweet potatoes (about 3 large)
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, melted

Pecan Topping

  • 1 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter, melted


Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Make the Sweet Potato Base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter. Stir until the mixture is smooth and thoroughly combined. Pour this mixture into the prepared baking dish and smooth out the top evenly.
  3. Prepare the Pecan Topping: In a separate bowl, mix together the light brown sugar, all-purpose flour, chopped pecans, and melted butter until you achieve a crumbly texture. Sprinkle this topping evenly over the sweet potato base in the baking dish.
  4. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the pecan topping turns golden brown and the sweet potato mixture is set in the center.
  5. Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving to allow it to set perfectly and enhance the flavors.

Notes

  • You can make this sweet potato casserole ahead of time by preparing both the base and topping, then refrigerating it unbaked. Bake just before serving for best results.
  • This casserole reheats well, making it a great option for holiday leftovers or meal prep.
  • For a nut-free version, omit the pecans and substitute with extra flour and brown sugar in the topping.
  • Adjust the sweetness to your preference by reducing or increasing the sugar quantities slightly.

Nutrition

  • Serving Size: 1 portion
  • Calories: 420
  • Sugar: 34g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 80mg