If you’re looking for a crowd-pleasing side dish for your holiday gatherings, look no further than this Ruth’s Chris Sweet Potato Casserole. With its rich and creamy sweet potato filling topped with a buttery pecan crumble, this beloved copycat recipe will delight your family and friends.
Ingredients:
For the Sweet Potato Mixture:
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon salt
For the Pecan Topping:
1 cup brown sugar, packed
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup unsalted butter, melted
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Prepare the Sweet Potato Mixture: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, whole milk, and salt. Mix everything until smooth and creamy.
Spread the Mixture: Pour the sweet potato mixture evenly into the prepared baking dish, ensuring it is evenly distributed.
Make the Pecan Topping: In a separate bowl, mix together the brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir until everything is well combined and crumbly.
Top the Casserole: Sprinkle the pecan topping evenly over the sweet potato mixture, creating a delicious crust.
Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the sweet potato filling is heated through.
Serving Tips:
Warm It Up: Serve the casserole warm for the best flavor and texture. If it has been refrigerated, reheat it in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
Garnish for Presentation: Consider garnishing with additional chopped pecans or a drizzle of maple syrup to enhance the presentation and flavor.
Pair with Other Dishes: This casserole complements a variety of main dishes, including roasted turkey, ham, or even barbecue meats. It can also be served alongside savory sides like green bean casserole or cornbread.
Portion Control: Use a spatula to serve portions, and consider using small ramekins for individual servings at gatherings for a more elegant presentation.
Temperature Considerations: If serving at a potluck or gathering, keep the casserole warm in a slow cooker or covered dish to maintain its ideal serving temperature.
Storage Tips:
Cooling Before Storage: Allow the casserole to cool completely at room temperature before storing it. This helps prevent condensation, which can make the topping soggy.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If storing in the baking dish, cover it tightly with plastic wrap or aluminum foil.
Freezing for Later: For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
Reheating from Frozen: When ready to enjoy a frozen casserole, thaw it in the refrigerator overnight before reheating. Bake at 350°F (175°C) for about 30-40 minutes or until heated through. If it’s still cold in the center, you may need to bake it longer.
Reviving Leftovers: To refresh leftover portions, you can sprinkle a little extra melted butter on top before reheating. This will help restore the buttery texture of the topping.
Related Recipes:
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Southern Sweet Potato Casserole
- Best Homemade Potato Soup
FAQs:
Can I make Ruth’s Chris Sweet Potato Casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When you’re ready to serve, remove it from the fridge, let it sit at room temperature for about 30 minutes, then bake it in a preheated oven at 350°F (175°C) until heated through (about 30-40 minutes).
Can I substitute ingredients in this recipe?
Absolutely! You can customize the recipe based on your preferences or dietary needs. For instance, you can use brown sugar instead of granulated sugar for a richer flavor. If you’re looking for a lighter option, consider using unsweetened almond milk instead of whole milk. Additionally, if you have nut allergies, you can omit the pecans from the topping or substitute with another type of topping, like crushed graham crackers.
How do I store leftovers?
Allow the casserole to cool completely before storing. Place leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze it. Wrap the casserole tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes for convenience. Be sure to drain them well and mash them before mixing with the other ingredients. However, for the best flavor and texture, using fresh, cooked sweet potatoes is recommended. Fresh sweet potatoes tend to have a richer taste and creamier texture, which enhances the overall dish.
Conclusion:
This Ruth’s Chris Sweet Potato Casserole recipe is a perfect addition to your holiday menu. With its creamy filling and crunchy pecan topping, it’s bound to be a hit at your gatherings. Give this delightful dish a try, and watch it become a family favorite!
📖 Recipe:
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Ruth’s Chris Sweet Potato Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the rich flavors of Ruth’s Chris Sweet Potato Casserole, a creamy and decadent side dish perfect for holidays and gatherings. This beloved recipe features a velvety sweet potato mixture topped with a buttery pecan crumble, making it a crowd favorite. Easy to prepare and absolutely delicious, this casserole will elevate any meal.
Ingredients
For the Sweet Potato Mixture:
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon salt
For the Pecan Topping:
1 cup brown sugar, packed
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, milk, and salt until smooth.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter for the topping.
- Sprinkle the pecan topping over the sweet potato mixture.
- Bake for 30-40 minutes, or until the topping is golden brown and the filling is heated through.
Notes
For a lighter version, substitute unsweetened almond milk for whole milk.
Feel free to customize the topping with mini marshmallows or additional nuts for a unique twist.
Make-ahead instructions: Prepare the casserole a day in advance and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 450 kcal per serving
Keywords: Ruth's Chris Sweet Potato Casserole, sweet potato casserole recipe, holiday side dish, pecan topping, creamy sweet potato, Thanksgiving recipes, easy casserole recipes
