Ruth’s Chris Sweet Potato Casserole
Ruth’s Chris 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 a must have side at Thanksgiving, these sweet potatoes will turn even non-sweet potato lovers into avid fans.
RUTH’S CHRIS SWEET POTATO CASSEROLE
I used to despise sweet potatoes 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.
So this year when I stumbled across THE Ruth’s Chris Sweet Potatoes recipe I was torn. Why try something new when I knew how good Kim’s recipe was?
Then as I looked at the recipes closer I realized they were exactly the same except for 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.
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| Just boil, bake, or even microwave your sweet potatoes. |
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| Cream them together with some eggs, sugar, and butter. |
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| Top with a brown sugar pecan crust…yum. |
MAKE AHEAD SWEET POTATOES
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 topping on top and bake according to the directions.
*Note- I’ve also made the entire recipe days ahead and it reheats great!
OTHER POTATO RECIPES:
- Loaded Mashed Potatoes
- Creamy Potato Soup
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Instant Pot Mashed Potatoes
- Crispy Roasted Potatoes
- Scalloped Potatoes
- Pretzel Cranberry Sweet Potatoes
- Funeral Potatoes
Ruth's Chris Sweet Potato Casserole
These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.
Ingredients
Crust:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter, , melted
Sweet Potato Mixture:
- 3 cups cooked and mashed sweet potatoes, (see Note)
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, , well beaten
- 1/2 cup butter, melted, (1 stick)
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. Add a splash of milk if needed and mix.
- 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. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Notes
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: my SIL Kimi
The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Can leftovers be frozen? And if yes what is the shelf life.?
Yes. My rule of thumb is you don’t want to freeze longer than 3 months.
It doesn’t specify in the recipe whether or not the sweet potatoes are skinned. I boiled mine with skins on and mixed. I think I made a mistake? Will it be gross with skins on????
The skin should be removed after boiling.
Yeah I would definitely take the skins off.
Salted or unsalted butter? Thanks!
Always use unsalted unless specified.
How would you half this recipe? I don’t have that many people to serve.
Just cut all your ingredients in half and watch it while it’s baking. Will probably take a bit less time.
Just half all of the ingredients.
Would it work to double it and put it in a 9×13 pan? And If I were to do a 9×13 pan would I bake it the same amount of time as the recipe calls for? Thank you!
Yes, it might be a little thicker but you totally can double it. I would bake a little longer. Maybe ten minutes?
Do you think this would work if I put the mixture in individual ramekins? I do that with chicken pot pie. My grandkids love having their own serving!😁
Yes! Absolutely.
Any suggestions for the topping if cannot have nuts?
You can definitely leave them out. Or you could add oats for texture
I figured I could leave them out,but there would obviously be no crunch to it.
My recipe has rice crispies in the topping, just omit the nuts
Mini marshmallows
Is there a reason that you suggest cooking it first for the making ahead version and then reheating? Why not just put the uncooked mashed potatoes in the fridge and then follow the regular directions?
You could do that too. Just saves time to cook it ahead.
This is almost my mothers exact recipe we’ve used for generations. I think it might help to precook a bit before T’giving because, in my experience, it takes a long time for the moisture to ‘set’ (but I also quadruple the recipe..yikes!) and it seems rather soupy/runny. In fact, until it sits out of the oven for 10 minutes or so it is too runny. Since I always make it ahead and freeze, uncooked, thaw and cook on the day, I think I will try to precook it this year, then freeze, thaw, and then finish heating with topping on Thanksgiving.
Thank you so much for sharing this recipe with us. I made this for Christmas, and it was a big success. I was asked for the recipe. I made this several weeks ahead, including the crust, and froze it in the baking dish. I thawed it overnight in the fridge, then baked as directed. It took more time in the oven to crisp up the crust, but it was so easy to just have it ready to go.
It’s one of my absolute faves.
We are making this recipe tonight for our Christmas Eve dinner. Thanks Christy for the great addition to our meal.
You’re welcome!
We have a similar recipe which has become a holiday “must have”. A time savor that doesn’t spoil the taste or presentation is to use a nice canned yam or sweet potato. They mash up beautifully without the extra step of cooking the sweet potatoes.
Yes, you definitely can use those!
Really amazing dish, My kids and loved it!
Thank you! I love it too!
Ruth’s Chris sweet potato casserole is the only sweet potato dish I’ll eat and LOVE IT. I’ve actually had a dream I went back to R’sC and was devouring it lol! Thank you so much for getting the recipe. I’ll be making this asap.
One question.. Does anyone have a suggestion where to buy the pecans? I only ask because they are SO expensive at my local grocery stores (Ralph’s and Vons). I feel like there is better quality pecans out there for a mucb better price. Thanks!
Hmm there reasonable here in Florida. Wonder why they are so expensive?
Love the Sweet Potato Casserole- Made the 9×13 doubled recipe- one question, can it be frozen for another time??? Thanks and Happy Thanksgiving!
I’ve made this recipe for 40 years and I freeze it after assembly, thaw the day before Thanksgiving and then cook as directed. In fact, as I type this I am making it for our gathering next week. It will go in the freezer today and come out next Wednesday….I do that will many of my holiday dishes. Less stress!!
can you use brown sugar for the casserole?
I did and it was wonderful!
Yes, the casserole topping calls for brown sugar. I’m sure you could use it for the filling as well.
Can I use left over mixture for sweet potato pie? All purpose or self rising flour?
Always all purpose unless specified. Sure use the leftovers for pie?
Hi! So I think I got yams by mistake. Do you think that will be ok?
Yes, totally fine!
If I make day before – I need to bake filling 10-20 min then top with the crust and refrigerate overnight. Then bake as usual the next day? Is this correct?
Ignore my question 🙂 went back and read more thoroughly 🙂
I’ve always cooked just the sweet potato mixture when making ahead of time. On Thanksgiving I reheat just the sweet potato mixture (I think about 20 minutes) then I add the topping (pecans, etc) and heat it all for an additional 10-20 minutes. It always turns out amazing! I get so many compliments on this recipe.
Yes, perfect tips!
About how many people will this recipe serve? Thank you.
It serves about 8 people!
Can’t I use can sweet potato’s?
Yes! You can.
Can I make this ahead and freeze?
Yes! You should be able to.
Can I refrigerate the pecan Brown sugar crusty over night?
Yes absolutely!
Can I use almond or coconut flour to make this gluten free?
I have not tried it with those flours so I can’t be sure.
I have done this using the Red Mill All Purpose gluten free flour and it turned out great!