Creamy Ruth's Chris Sweet Potato Casserole Copycat (Print Version)
Whip up Ruth's Chris Sweet Potato Casserole at home! This rich, creamy side with a crunchy pecan topping is a comforting classic. So easy to make!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Sweet Potato Base
01 -
3 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup (1 stick) unsalted butter, softened
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1/4 cup whole milk
06 -
1 tsp vanilla extract
07 -
1/2 tsp ground cinnamon
08 -
1/4 tsp ground nutmeg
→ Pecan Topping
09 -
1/2 cup all-purpose flour
10 -
1 cup packed light brown sugar
11 -
1 cup chopped pecans
12 -
1/2 cup (1 stick) unsalted butter, cold and cubed
# Instructions:
01 -
First things first, peel your sweet potatoes. Honestly, this is the most tedious part for me, but it's worth it! Then, chop them into roughly 1-inch pieces. Pop them into a large pot, cover with cold water, and add a pinch of salt—this is where I always forget, but it makes a difference in flavor, I swear! Bring to a boil, then reduce heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, you know?
02 -
Drain those cooked sweet potatoes really well. No one wants a watery casserole, right? Transfer them to a large mixing bowl. Now, grab a potato masher or even your electric mixer. Add your softened butter, granulated sugar, eggs, milk, vanilla extract, cinnamon, and nutmeg. Mash or mix until everything is smooth and creamy. Taste it! This is your chance to adjust. Need a tiny bit more vanilla? Go for it! This is <em>your</em> Ruth's Chris Sweet Potato Casserole, after all.
03 -
Pour that gorgeous, creamy sweet potato mixture into a 9x13 inch baking dish. Make sure it's spread evenly. It should look vibrant and inviting already! At this point, I usually take a moment to admire my handiwork and maybe lick the spoon (shhh, don't tell anyone!). This is the foundation for all that pecan-topped goodness, so make sure it's looking happy.
04 -
In a separate medium bowl, combine your all-purpose flour, brown sugar, and chopped pecans. Give it a good stir to mix. Now for the butter! Add your cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs. This step is key for that perfect, crumbly texture. Don't overmix; you want those distinct crumbles.
05 -
Sprinkle that glorious pecan topping evenly over the sweet potato base in your baking dish. Make sure every inch is covered! Pop it into a preheated oven at 350°F (175°C) and bake for about 30-35 minutes. You're looking for the sweet potato base to be heated through and the topping to be golden brown and bubbly. Oh, the smells that will fill your kitchen!
06 -
Once it's out of the oven, resist the urge to dive in immediately! Let your casserole cool for about 10-15 minutes. This helps it set up a bit and makes serving so much easier. That topping will be perfectly crispy, and the inside will be wonderfully warm and creamy. Honestly, it's hard to wait, but it's worth it for that perfect scoop!
# Notes:
01 -
Don't over-boil your sweet potatoes; they'll get watery and the casserole won't be as firm.
02 -
Reheat leftovers in the oven at 300°F (150°C) for crispy topping.
03 -
Walnuts are a decent substitute for pecans in the topping if you're in a pinch.
04 -
Serve alongside simple baked chicken for a comforting weeknight meal.
# Equipment Needed:
01 -
Large pot
02 -
potato masher or electric mixer
03 -
large mixing bowl
04 -
9x13 inch baking dish
05 -
medium mixing bowl
06 -
pastry blender (optional)
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 5g