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Copycat Ruth’s Chris Sweet Potato Casserole Recipe

Copycat Ruth’s Chris Sweet Potato Casserole Recipe
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★★★★★

5.1 from 21 reviews

This Copycat Ruth’s Chris Sweet Potato Casserole features a creamy sweet potato base flavored with warm spices and topped with a buttery, crunchy pecan crumble. Perfectly baked to golden perfection, it’s a comforting side dish ideal for holiday dinners or any special occasion.

Ingredients

Scale

Sweet Potato Base

  • 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Pecan Topping

  • 3/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup chopped pecans

Instructions

  1. Prepare and Boil the Sweet Potatoes: Start by peeling and cutting your sweet potatoes into chunks. Put them in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, until they’re fork-tender. Drain well and set aside.
  2. Mash and Mix the Sweet Potato Base: In a large bowl, mash the cooked sweet potatoes until smooth. Then add the granulated sugar, brown sugar, eggs, milk (or cream), melted butter, vanilla extract, cinnamon, nutmeg, and salt. Stir everything together until creamy and well combined.
  3. Prepare the Baking Dish and Transfer Mixture: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or use smaller ramekins if you prefer. Spoon the sweet potato mixture into the dish and smooth the top with a spatula.
  4. Make the Pecan Crumble Topping: In a medium bowl, mix the brown sugar, flour, softened butter, and chopped pecans together. Use your fingers or a fork to combine until the mixture forms a crumbly texture.
  5. Assemble and Bake: Sprinkle the pecan topping evenly over the sweet potatoes in your baking dish. Place it in the oven and bake for 30 to 40 minutes, until the topping turns golden brown and the casserole is heated through.
  6. Serve and Enjoy: Remove from the oven and let cool slightly. For an extra touch, add a dollop of whipped cream or marshmallows on top before serving. Enjoy the creamy sweet potatoes with that buttery, crunchy pecan topping—just like Ruth’s Chris!

Notes

  • Use fresh sweet potatoes for the best flavor and texture.
  • Whole milk or heavy cream can be substituted with a non-dairy alternative if desired.
  • If you prefer a sweeter topping, sprinkle additional brown sugar before baking.
  • Let the casserole cool slightly before serving to allow it to set.
  • Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition

Keywords: sweet potato casserole, Ruth's Chris copycat, pecan topping, holiday side dish, baked sweet potatoes

Find it online: https://cheframiflavor.com/copycat-ruths-chris-sweet-potato-casserole-recipe/