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.
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.
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 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.
PREPARING THE SWEET POTATOES
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| Just boil, bake, or even microwave your sweet potatoes. Mash them with a fork or a potato masher. |
Using an electric mixer, make the sweet potato base. Cream them together with some eggs, sugar, and melted butter.
Top with a brown sugar pecan crust. The pecan topping is the best part in my opinion. Pour on top of the casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
- 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 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.
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 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 RECIPES:
- 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
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
- 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 (see Note)
- 1 cup white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 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.
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The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Recipe 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.
My family has been making this recipe for over sixty years. A neighbor in Columbus Georgia gave it to us. I don’t know where she got it. It is by far my favorite dish any time, not just during the holidays.
I made this dish for Easter and it was a huge hit! Just delicious, so thanks for sharing!
AW thank yoU!
I plan on making this for a party of 12 (professional football players). How many servings do you think i should do?
I would say do 3 pans. I’m assuming it’s just a side? What team? my hubby played for the Dolphins for 14 years.
Can I pre make the crumble topping the night before as well? I’m prepping the potato mixture tonight for tomorrow, but wondered if I could let the crumble chill overnight too.
Yes, you can make the crumble ahead of time.
This is the same exact recipe from Paul Deen
I could only find canned sweet potatoes this year…and they are in syrup. Do you think I could just reduce or omit the sugar and it would turn out fine?
You could probably rinse the canned sweet potatoes in a colander and they should be fine.
Yes, I would rinse the potatoes.
Do you have any suggestions for egg substitutes that won’t compromise the flavor? I’ve made this every year, this year we have someone with an egg allergy coming to dinner so we need to change it up.
Oh no! I’m so sorry. I don’t know of a substitute. You honestly could probably leave it out.
Soo I made this for the first time today. It’s very delicious. However, I would like the consistency to be a little thicker. Like that of a pumpkin pie. I think it’s a bit too smooth. What can I do to thicken it up a little?
You could cook some of the moisture out of the sweet potato mash by heating in pan over low/med heat, try baking them instead of boiling, and/or add a couple egg yolks to thicken.
I would use less liquid. LEss butter or eggs
One CUP of sugar in both the topping and the sweet potatoes!? Wow. Waaaaaaaay too much. – 1/4 – 1/3 cup in each is plenty if you want to actually taste sweet potato and not have a sugar bomb.
Have you tried it this way? It’s pretty dang good but you’re welcome to reduce the sugar.
I don’t put any sugar in with the sweet potatoes. Only in the topping and it is way more than enough.
Just tried this and it was WWWAAAYYY too much sugar.
I add cinnamon to mine and a little nutmeg
Yum!
Made this for Friendsgiving this year. I added a small amount of ginger, nutmeg and cinnamon. So good, so making for Thanksgiving this year for my family. Excited to get their response. Usually do the marshmallows but this is better for adults.
Yes, I’m glad you love it!
Can you make this in a crock pot?
I have not tried this. The only issue is that the topping might not get crispy.
If I were to complete this recipe all the way through, can I reheat it even with the topping on?
Yes, you can. If you reheat with the topping it might melt a little more than usual.
I usually make mine with some marshmallow on it…would it be bad to sprinkle some on with baking the last 10 min?
Also, I’m traveling an hour and a half with this in a warmer bag….if I out the topping on and then plan to bake it 10-20min once there…will it be a mess if 8 add the topping to the warm potatoes a d then package it for the ride and plan to bake the last few mines once there ?
I think if you add marshmallows it will be way too sweet.
You can add the topping before your ride or after and bake there
Made this last year for my friendsgiving and it was a huge hit!! Prepping it today to make for my family’s thanksgiving and I remembered my mom doesn’t like pecans…do you think I could sub walnuts or will it not be the same? I don’t want to ruin its deliciousness!
Walnuts will totally be the same.
This is the best EVER RECIPE in my 83 years. So much tastier than my Garden Club recipe. Yay. I think it absolutely MADE our Christmas dinner!&
Awesome!
AWw thank you!