Why You’ll Love This Recipe

• Perfect for Holidays: A classic side dish that feels festive and indulgent.
• Simple to Make: The recipe uses straightforward ingredients and easy steps.
• Crowd-Pleaser: The combination of creamy sweet potatoes and crunchy pecans is always a hit.
• Customizable: Easily adjust the sweetness or add spices for a personal touch.
• Make-Ahead Friendly: Prepare in advance to save time on busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet Potato Base

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked and peeled)
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup milk

Pecan Topping

• 1 cup chopped pecans
• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine mashed sweet potatoes, sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix until smooth and creamy.
3. Spread the sweet potato mixture evenly in the prepared baking dish.
4. In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter until crumbly.
5. Sprinkle the pecan topping evenly over the sweet potato base.
6. Bake for 30-35 minutes, or until the topping is golden brown and crisp.
7. Allow to cool for a few minutes before serving.

Servings and Timing

• Servings: 8 servings
• Prep Time: 20 minutes
• Baking Time: 35 minutes
• Total Time: 55 minutes

Variations

• Less Sweet: Reduce sugar in the sweet potato base to 3/4 cup.
• Spiced Flavor: Add a pinch of cinnamon and nutmeg to the base for a warm, holiday-inspired twist.
• Nut-Free Option: Substitute chopped pecans with oats or a nut-free crumble topping.
• Vegan Version: Replace butter with a plant-based alternative, eggs with flax eggs, and milk with almond or oat milk.
• Individual Portions: Bake in ramekins for a personal touch.

Storage/Reheating

• Storage: Cover and store leftovers in the refrigerator for up to 4 days.
• Freezing: You can freeze the casserole for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions until heated through.

FAQs

1. Can I make this casserole ahead of time?

Yes! Prepare the sweet potato base and topping separately, assemble, and refrigerate for up to 24 hours. Bake fresh before serving.

2. Can I use canned sweet potatoes?

Absolutely. Just ensure they’re drained and mashed well before using.

3. Can I make this gluten-free?

Yes, substitute all-purpose flour with almond flour or a gluten-free blend.

4. Can I add marshmallows to the topping?

Yes! Add mini marshmallows during the last 5 minutes of baking for a gooey finish.

5. How do I know when the casserole is done?

The topping should be golden brown and crisp, and the base should be set but creamy.

6. What can I use instead of pecans?

Walnuts or slivered almonds work well, or opt for a nut-free crumble made with oats.

7. Can I double the recipe?

Yes, use a larger baking dish or two separate dishes and adjust the baking time slightly.

8. What type of sweet potatoes are best?

Use orange-fleshed sweet potatoes, like Garnet or Jewel, for their creamy texture and natural sweetness.

9. Can I reduce the sugar content?

Yes, adjust the sugar in both the base and topping to suit your taste.

10. Is this casserole served as a side dish or dessert?

Traditionally, it’s a side dish, but its sweetness makes it versatile enough for dessert too.

Conclusion

Ruth’s Chris Sweet Potato Casserole is a beloved dish that brings warmth and flavor to any meal. Its creamy sweet potato base paired with a buttery pecan topping makes it a standout on the holiday table. Whether you’re recreating a restaurant classic or simply looking for a comforting side dish, this recipe is sure to become a family favorite. Enjoy!

Ruth’s Chris Sweet Potato Casserole Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Ruth’s Chris Sweet Potato Casserole recipe is a holiday favorite! With a creamy sweet potato base and crunchy pecan topping, it’s the perfect balance of sweet and savory. Whether you’re hosting a family dinner or bringing a dish to share, this classic casserole is easy to make and guaranteed to impress.

 

---

Ingredients

Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked and peeled)
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup milk

Pecan Topping:

• 1 cup chopped pecans
• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix until smooth.
• Spread the sweet potato mixture evenly in the prepared dish.
• In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter until crumbly.
• Sprinkle the pecan topping evenly over the sweet potato base.
• Bake for 30-35 minutes, or until the topping is golden brown and crisp.
• Let cool for a few minutes before serving.

Notes

• For a less sweet version, reduce sugar in the base to 3/4 cup.
• Add cinnamon or nutmeg for extra warmth.
• Substitute pecans with oats or a nut-free crumble for a nut-free version.
• Prepare ahead by assembling and refrigerating for up to 24 hours before baking.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American