Ruth’s Chris Sweet Potato Casserole Recipe

Introduction

This Sweet Potato Casserole inspired by Ruth’s Chris is a comforting side dish perfect for holiday gatherings or any cozy meal. It features a fluffy sweet potato base topped with a buttery, crunchy pecan crust that adds the perfect texture contrast.

Ingredients

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup butter, melted
• 3 cups cooked and mashed sweet potatoes
• 1 cup white sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• ½ cup butter (1 stick), melted

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Spray a medium-size casserole dish with nonstick spray to prevent sticking.
2. Step 2: Prepare the crust by combining the brown sugar, flour, chopped pecans, and 1/3 cup melted butter in a mixing bowl. Chill this mixture in the refrigerator until ready to use to help the crumble hold its shape.
3. Step 3: In a large mixing bowl, combine the mashed sweet potatoes, white sugar, salt, vanilla extract, beaten eggs, and 1/2 cup melted butter. Beat thoroughly with a hand mixer for 3 to 4 minutes to make the mixture light and fluffy.
4. Step 4: Pour the sweet potato mixture into the prepared casserole dish and bake for 25 minutes. If making ahead, cover and refrigerate at this point.
5. Step 5: If refrigerated, reheat the sweet potato mixture for 10 to 20 minutes before adding the crust.
6. Step 6: Evenly sprinkle the chilled crust mixture over the sweet potatoes, then return the dish to the oven for 10 to 20 minutes, or until the crumble is golden brown. Let the casserole set for a few minutes before serving. Makes about 10 servings.

Tips & Variations

• Chilling the crust mixture before baking prevents it from melting into the sweet potatoes, creating a distinct crunchy topping.
• For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
• Use fresh pecans for the topping and toast them lightly to enhance their nutty flavor.
• You can prepare the casserole a day ahead; simply reheat before adding and baking the crust.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to keep the topping crisp. Avoid microwaving if possible, as the crust can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can bake the sweet potato layer first, cover it, and refrigerate for up to two days. When ready, reheat before adding the topping and finishing the bake.

What can I use instead of pecans?

If you have a nut allergy or prefer a different flavor, chopped walnuts or almonds work well as a substitute for pecans in the topping.

Ruth’s Chris Sweet Potato Casserole Recipe

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4.6 from 142 reviews

Ruth’s Chris Sweet Potato Casserole is a classic Southern side dish that perfectly balances creamy, fluffy mashed sweet potatoes with a crunchy, sweet pecan crumble topping. This comforting casserole is ideal for holiday dinners and special occasions, offering a delightful mix of sweet and nutty flavors baked to golden perfection.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Crust

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

Sweet Potato Mixture

• 3 cups cooked and mashed sweet potatoes (see Note)
• 1 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/2 cup butter, melted (1 stick)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Spray a medium-sized (about 2-quart) casserole dish with nonstick spray to prevent sticking.
2. Prepare the Crust: In a mixing bowl, combine the brown sugar, all-purpose flour, chopped pecans, and melted butter. Once mixed, chill this crumble mixture in the refrigerator until ready to use. Chilling helps the crust maintain its form and prevents it from melting into the sweet potato layer during baking.
3. Mix Sweet Potatoes: In a large bowl, add the cooked and mashed sweet potatoes, white sugar, salt, vanilla extract, beaten eggs, and melted butter in the order listed. Using a hand mixer, beat the mixture thoroughly for about 3 to 4 minutes to achieve a light and fluffy texture.
4. First Bake: Pour the sweet potato mixture evenly into the prepared casserole dish. Bake in the preheated oven for 25 minutes. At this stage, the dish may be covered and refrigerated for a couple of days if preparing ahead of time.
5. Reheat if Chilled: If refrigerated, make sure to reheat the casserole thoroughly before proceeding. Reheat for about 10 to 20 minutes until warmed through.
6. Add Crust and Final Bake: Evenly sprinkle the chilled pecan crumble topping over the warm sweet potato mixture. Return the casserole to the oven and bake for an additional 10 to 20 minutes or until the crust is nicely browned and crisp.
7. Serve: Remove the casserole from the oven and let it set for a few minutes before serving to allow the flavors to meld and the topping to firm up.

Notes

• To cook sweet potatoes: Peel and boil or bake sweet potatoes until tender, then mash until smooth.
• Chilling the crust mixture is essential for a crisp topping rather than a soggy one.
• This dish serves about 10 people.
• Can be prepared a day or two ahead by baking the sweet potatoes mixture first, refrigerating, and then adding the crust topping before final baking.

Keywords: sweet potato casserole, pecan crumble, holiday side dish, Ruth’s Chris recipe, sweet potato recipe