Ruth’s Chris Sweet Potato Casserole is a creamy and comforting dish that combines tender mashed sweet potatoes with a crunchy, buttery pecan topping. It has the perfect balance of sweet and savory flavors that make it a standout side for any special meal or holiday dinner.
I love making this casserole because it feels like a warm hug on a plate. The sweet potatoes are smooth and rich, while the brown sugar and pecan topping add a fun crunch that everyone always asks for seconds of. It’s one of those dishes that’s simple to whip up but always impresses guests and family alike.
My favorite way to serve this casserole is straight from the oven while it’s still warm and bubbly. It pairs beautifully alongside turkey or ham, but honestly, I’ve been known to enjoy it just by itself as a comforting little treat. If you haven’t tried making a sweet potato casserole yet, this recipe is a perfect place to start!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Use fresh, cooked, and mashed sweet potatoes for the best flavor. If you can’t find sweet potatoes, you can try canned sweet potato puree, but fresh tastes better.
Butter: Unsalted butter helps control saltiness and adds richness. You can swap for margarine if needed, but butter’s flavor really lifts this casserole.
Pecans: Pecans add a lovely crunch and nutty flavor. If you’re allergic or prefer, walnuts or almonds work well too.
Brown Sugar: The brown sugar sweetens and helps create the crisp topping. Light or dark brown sugar both work fine depending on how deep you want the molasses flavor.
How Do I Get the Perfect Crunchy Topping Without It Burning?
The topping is what makes this casserole special! Here’s how to get it just right without burning:
- Mix the brown sugar, flour, nuts, and melted butter until crumbly.
- Spread evenly over the sweet potato layer so it cooks uniformly.
- Keep an eye on the oven in the last 5 minutes; if it’s browning too fast, loosely cover with foil.
- Baking uncovered allows the topping to crisp nicely, but don’t leave it too long or it may burn.
Remember, that toasty, golden crunch adds great texture contrast to the soft sweet potatoes, making this dish a favorite!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the sweet potato mixture and topping for even baking.
- Large mixing bowl – helps you easily combine and mash the sweet potatoes with other ingredients.
- Measuring cups and spoons – necessary for accurate amounts of sugar, spices, and liquids.
- Wooden spoon or spatula – great for mixing ingredients without scratching your bowls.
- Oven mitts – essential for safely handling the hot baking dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Add mini marshmallows on top before baking for a classic sweet and gooey twist.
- Mix in some orange zest or a splash of orange juice for a fresh citrus note that brightens the dish.
- Swap pecans for chopped walnuts if you prefer a milder nutty flavor or for variety.
- Stir in a pinch of nutmeg or allspice along with cinnamon to add warm, cozy spices.
Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
Sweet Potato Mixture:
- 4 cups cooked and mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 large eggs, beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Pecan Topping:
- 1 cup light brown sugar, packed
- 1 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30-35 minutes baking time. In total, set aside about 45 minutes to have a delicious casserole ready to serve.
Step-by-Step Instructions:
1. Prep and Mix Sweet Potatoes:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. In a large bowl, combine the mashed sweet potatoes, granulated sugar, milk, beaten eggs, vanilla extract, cinnamon, salt, and 1/4 cup melted butter. Stir everything together until smooth and well mixed.
2. Layer the Sweet Potato Mixture:
Transfer the sweet potato mixture into your greased baking dish and spread it out evenly.
3. Make the Pecan Topping:
In a separate bowl, mix together the brown sugar, chopped pecans, flour, and 1/4 cup melted butter until the mixture becomes crumbly and well combined.
4. Add Topping and Bake:
Sprinkle the pecan topping evenly over the sweet potato layer. Bake the casserole uncovered in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
5. Cool and Serve:
Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your creamy sweet potatoes with that delicious crunchy pecan topping!
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes, you can! Just be sure to fully thaw and drain any excess moisture from the frozen sweet potatoes before mashing. This helps keep the casserole from becoming too watery.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare the casserole and topping, then cover and refrigerate it for up to 24 hours. When ready, bake as directed—just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven at 350°F until heated through to retain the crunchy topping.
Can I Substitute Pecans With Other Nuts?
Yes, walnuts or almonds can be used as alternatives if you prefer or need a different nut. Just chop them to a similar size for the best texture in the topping.