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.
One of our family favorites and a must have at Thanksgiving, this Ruth’s Chris Sweet Potato Casserole will turn even non-sweet potato lovers into avid fans.
This Sweet Potato Casserole was originally posted in 2010.
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.
|Just boil, bake, or even microwave your sweet potatoes.|
|Cream them together with some eggs, sugar, and butter.|
|Top with a brown sugar pecan crust…yum.|
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.
If you love this Ruth’s Chris Sweet Potato Casserole, you’ll love these potato recipes:
Ruth's Chris Sweet Potato Casserole
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter , melted
- 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)
- 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.
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.