Ruth’s Chris Copycat Sweet Potato Casserole
Sweet potato casserole has always been a showstopper at holiday dinners, and this version, inspired by the famous Ruth’s Chris Sweet Potato Casserole, might just become your new go-to.
Equipment
- Large pot
- Mixing Bowls
- Hand mixer or potato masher
- Measuring cups and spoons
- 9x13-inch baking dish
- Spatula
- Oven Mitts
Ingredients
For the Sweet Potato Base
- 4 large sweet potatoes about 3 pounds, peeled and cubed
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Pecan Topping
- 1 cup pecans chopped
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 4 tbsp unsalted butter melted
- ¼ tsp ground cinnamon
Instructions
Step 1: Cook the Sweet Potatoes
- Peel and cube the sweet potatoes into roughly 1- to 2-inch pieces.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
- Pro Tip: Start with cold water to ensure even cooking so the sweet potatoes don’t end up mushy on the outside and firm inside.
Step 2: Mash the Sweet Potatoes
- Drain the cooked sweet potatoes and return them to the pot.
- Add melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Use a hand mixer or potato masher to mash until smooth and creamy.
- Pro Tip: If using a hand mixer, start on low speed to avoid splattering, then increase gradually for a silky texture.
Step 3: Prepare the Pecan Topping
- In a medium bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon.
- Stir until the mixture is crumbly and evenly coated.
- Pro Tip: Toast the pecans lightly in a dry skillet for 2–3 minutes to boost the flavor before mixing them in.
Step 4: Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Spread the sweet potato mixture evenly in a greased 9x13-inch baking dish.
- Sprinkle the pecan topping evenly over the sweet potatoes. Press down lightly so it sticks but doesn’t flatten completely.
Step 5: Bake to Perfection
- Bake uncovered for 25–30 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
- Remove from the oven and let cool for 5 minutes before serving.
- Pro Tip: Keep an eye on the topping during the last 5 minutes—oven temperatures vary, and you want it perfectly caramelized, not burnt.
Step 6: Serve and Enjoy
- Use a spatula to scoop out portions onto plates.
- Pair with your favorite thanksgiving side dishes like roasted turkey, green beans, or stuffing.
- Watch everyone enjoy the creamy, sweet, and crunchy magic!
Notes
Nutritional Value (per serving)
- Calories: 370
- Carbohydrates: 45g
- Protein: 4g
- Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 120mg
- Fiber: 4g
- Sugar: 24g