Be a savvy hostess this holiday with this easy make-ahead Ruth’s Chris sweet potato casserole that can be prepped a day ahead and simply cooked or reheated on the big day.
You’ll be the hostess with the mostest this holiday when you serve this Ruth’s Chris Steak House sweet potato casserole. Better yet, you can be relaxed the day of the party by making this a day ahead of time with a few simple tips.
Ruth’s Chris sweet potato casserole is the perfect Thanksgiving side, but who wants to be making a casserole on Thanksgiving or Christmas Day? #notme:-) Thankfully, this dish is easy to prepare a day ahead, leaving minimal work on the big day.
Two options for make-ahead.
- Prep potatoes; spread in dish. Make topping; put in ziploc. Meal day~add topping and bake fully.
- Prep potatoes; spread in dish. Make topping; reserve for next day. Bake potatoes. Meal day~add topping to potatoes and simply bake until heated through.
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!
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 prefer a stovetop sweet potato side that is not quite as decadent as this one but still delicious, this William’s-Sonoma Sweet Potato Mash recipe is divine! I’ve made it; it was a hit.
If you make this, let us all hear how it turns out; leave comments below! I love the traditional holiday sides and will be sharing many more family faves; stay tuned! As always, thanks so much for stopping by. Wishing you a joyful, blessed and savvy day!
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/3 stick butter, melted
- Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
- SWEET POTATO MIXTURE:
- 3 cups mashed sweet potatoes
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
- Pour mixture into buttered baking dish.
- Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.)
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy.
Amount Per Serving Calories 400 Total Fat 16g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 9g Cholesterol 51mg Sodium 218mg Carbohydrates 61g Net Carbohydrates 0g Fiber 3g Sugar 41g Sugar Alcohols 0g Protein 6g