Ruth Chris Sweet Potato Casserole
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse. One of our family favorites and the perfect side dish at Thanksgiving dinner almost as important as the turkey, these sweet potatoes will turn even non-sweet potato lovers into avid fans.
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BEST SWEET POTATO CASSEROLE RECIPE
I used to despise sweet potatoes with all that marshmallow topping until last year when my sister-in-law Kim gave me a recipe that changed my mind.
The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them.
I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?!
It’s not Thanksgiving.” But guess who always ends up licking the plate…me. The flavor is insane.
RUTH CHRIS
So this year when I stumbled across THE Ruth’s Chris Sweet Potatoes, the original recipe, for the first time on the Ruth Chris website I was torn.
Why try something new when I knew how good Kim’s recipe was? A family favorite.
Then as I looked at the recipes closer I realized the ingredients were exactly the same.
The only difference was that Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
PRO TIPS
- They’re creamy with a brown sugar pecan crust great for a special occasion and holiday meal. No mini marshmallows on top here.
- These could easily be dessert maybe even with a scoop of ice cream.
- You can make these up to a couple of days in advance and then bake the crust for 10 minutes before serving.
PREPARING THE SWEET POTATOES
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| Just boil, bake, or even microwave your sweet potatoes until fork tender. Mash them with a fork or a potato masher. There’s no need for peeling. Just scoop the flesh out. |
Using an electric mixer, make the sweet potato filling. Cream them together with some eggs, sugar, and melted butter. This has the best texture.
Top with a brown sugar pecan crust layer. The pecan topping is the best part in my opinion. Pour on top of the casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
Instructions:
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Stir together the brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble topping maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and be stored in the refrigerator for a couple of days if making ahead of time. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the pecan crumble return to oven for 10-20 minutes or until crumble is browned. Allow to sit for a minutes before serving. Makes 10 servings. Store leftovers in the fridge in an airtight container.
MAKE AHEAD SWEET POTATO CASSEROLE
Can these sweet potatoes be made ahead of time?
Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the streusel topping on top and bake according to the directions.
*Note- I’ve also made the entire recipe days ahead and it reheats great the next day! These award winning sweet potatoes will be a hit! Also good at room temperature.
CAN YOU FREEZE SWEET POTATO CASSEROLE?
Yes. This can be frozen after baked for up to three months. To reheat: Thaw in the fridge and bake at 350 degrees F for 10-15 minutes or until heated through.
YAMS VS SWEET POTATOES
What is the difference between yams and sweet potatoes? Actual yams are native to Africa and it is very rare that you will see an actual yam in the United States. Grocery stores label them both yams and sweet potatoes but they are most likely sweet potatoes.
CAN I USE CANNED SWEET POTATOES?
Yes. If you’re looking for the canned version at the grocery store sometimes they are called sweet potatoes and sometimes they are called yams.
Make sure you get the ones that are not stored in syrup (these are already sweet enough). You’ll need about 3 (15 ounce) cans to make 3 cups.
OTHER POTATO RECIPES:
- Loaded Mashed Potatoes
- Creamy Potato Soup
- Jalapeno Popper Mashed Potatoes
- Instant Pot Mashed Potatoes
- Crispy Roasted Potatoes
- Scalloped Potatoes
- Funeral Potatoes
SWEET POTATO RECIPES
- Ultimate Twice Baked Potatoes
- Pretzel Cranberry Sweet Potatoes
- Black Bean and Sweet Potato Casserole
OTHER THANKSGIVING SIDE DISHES:
- Classic Stuffing Recipe
- Thanksgiving Turkey
- Corn Souffle
- Lion House Rolls
- Brussels Sprouts with Bacon
- Cranberry Sauce
- Roasted Turkey Breast
- Green Bean Casserole
Ruth's Chris Sweet Potato Casserole
Ingredients
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
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- 1/2 cup butter, melted, (1 stick)
Equipment
Instructions
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
- *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Makes 10 servings. Allow to set for a few minutes before serving.
Video
Notes
CAN YOU FREEZE SWEET POTATO CASSEROLE?
Yes. This can be frozen after baked for up to three months. To reheat: Thaw in the fridge and bake at 350 degrees F for 10-15 minutes or until heated through.
I love this! I have made it three years in a row for Thanksgiving. Thank you so much!!!
If I used a 1:1 Gluten Free flour do you think it’ll effect the taste much? I don’t want to have to make 2 separate dishes to accommodate those with allergies.
I clicked on the link for your Riced Cauliflower and Sweet Potato Beef Burrito Bowls recipe and it brought me here. This looks yummy but I’m looking for the burrito bowl recipe ~ Thank you
Try it again. I don’t know why it was doing that
Hi! I want to make this recipe for 16 people for Easter. I really don’t want to mess it up, it looks amazing!!! Would you be so kind to help me out with the measurements of this recipe doubled and oven cooking time? Id greatly appreciate it.
Sorry it’s probably too late. If you go to print you can push the 2x and it will double the ingredients. For cook time it should be similar. Maybe 5 minutes more.
Love this recipe! Prior ones were too sweet or seemed more like a pie, and never understood the marshmallows. I now use this one only. Handy tip: my local grocery store & Walmart now sell the sweet potatoes in a 3 lb bag. This is the perfect size for this recipe. And I prefer to bake mine, too. Thanks for sharing this recipe!
thank you!