Here’s how to make Ruth’s Chris sweet potato casserole, made famous for its souffle-like sweet potatoes topped with a brown sugar pecan crust.
Ruth’s Chris’s sweet potato casserole is famous.
It is hard to believe that a sweet potato casserole could be famous, but Ruth’s Chris version definitely is. One bite of it, and you’ll understand why. The inside is light, fluffy, and smooth. The nutty topping is sweet & crunchy, almost like pecan pie. It is a perfect combination. It is so much richer and more decadent than the marshmallow-topped sweet potato casserole that many of us grew up eating around the Thanksgiving table.
Tips for making the best sweet potato casserole.
- Traditional orange sweet potatoes are the best choice. Yams and white sweet potatoes are not the best choices for the traditional look and taste of this dish.
- The easiest way to cook sweet potatoes is by baking them. Make sure they are baked until the insides are soft.
- Mix the ingredients while the sweet potatoes are hot so that the butter and sugar will melt and absorb better.
- Use dark brown sugar for a richer crust.
- Use real butter, not margarine or oleo.
How to make Ruth’s Chris sweet potato casserole ahead of time.
- Make the filling; spread into the baking dish.
- Cover the filling and refrigerate up to two days.
- Make the nut topping and refrigerate up to a week.
- When ready to make the dish, bake the potato portion, adding the nut topping the last 10 minutes.
Either of the above options will make a fabulous, stress-free, delicious, easy to finish Ruth’s Chris sweet potato casserole to serve family and friends. They will love it!
Why does sweet potato casserole need eggs?
In a sweet potato casserole, the egg is the most significant binder: it enriches and stiffens the mixture without making it heavy. To avoid scrambling the egg, allow it to cool somewhat before adding it, then mix thoroughly to avoid streaks of cooked egg white in the finished dish.
Foods to serve with Ruth’s Chris sweet potato casserole.
If you order this at Ruth’s Chris Steakhouse, you will likely be enjoying it with a steak, salmon, or other traditional menu items. My family enjoys this dish with our Thanksgiving and holiday meals. I link below to the traditional foods we enjoy for the holidays.
- My Grand’s cornbread dressing (make ahead & freezer friendly).
- Lemon-herb turkey breast in a slow cooker or my perfect whole roasted turkey.
- Brown Sugar Crusted Spiral Sliced Kentucky Legend Ham
- Best and easiest cranberry sauce.
- Oven mushroom rice (aka “church lady rice).
- Our favorite Mississippi green beans.
Time Saving Tip: Ready to steam whole sweet potatoes can be found in the produce section of most grocery stores. They take 8-10 minutes in the microwave~so quick and easy! You just pierce the package and microwave. If you make this, let us all hear how it turns out; leave comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter, melted
- SWEET POTATO MIXTURE:
- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with butter flavored cooking spray.
- In a large bowl, combine sweet potatoes, sugar, salt, vanilla, eggs, and butter.
- Using a hand mixer, beat until smooth and fluffy.
- Pour mixture into buttered baking dish.
- Bake for 30 minutes at 350 degrees. (At this point, the dish can be covered and refrigerated if not serving immediately.)
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Place casserole in 350 F oven for 10 minutes. Allow it to set for at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 400Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 51mgSodium 218mgCarbohydrates 61gFiber 3gSugar 41gProtein 6g