Ruth’s Chris Sweet Potato Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Spray a medium-sized (about 2-quart) casserole dish with nonstick spray to prevent sticking.
- 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.
- 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.
- 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.
- Reheat if Chilled: If refrigerated, make sure to reheat the casserole thoroughly before proceeding. Reheat for about 10 to 20 minutes until warmed through.
- 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.
- 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
