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Scoop of Ruth's Chris sweet potato casserole

Ruth's Chris Sweet Potato Casserole

Erin Indahl-Fink
If you love the famous steak house Ruth's Chris Sweet Potato Casserole, this recipe is for you! This delicious sweet potato casserole with brown sugar pecan crumble topping is the perfect side dish for any holiday meal!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Salad and Sides
Cuisine American
Servings 8 servings
Calories 503 kcal

Equipment

Ingredients
  

  • 3 lbs. sweet potatoes peeled and cut into 1" pieces
  • 3/4 cup brown sugar
  • 1/3 cup half and half
  • 1/4 cup butter melted
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Brown Sugar Pecan Crumble Topping:

Instructions
 

  • Preheat oven to 350 degrees. In a medium baking dish, spray with non-stick cooking spray. Set aside.
  • Wash, peel, and boil the sweet potatoes, over medium high heat. (Depending on how large or small they are cut, this takes 14-18 minutes.) To test the potatoes for doneness, pierce with a fork or knife. If the potato piece breaks apart easily, they are done.
  • Transfer the cooked potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.
  • In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter into the brown sugar mixture, and stir until crumbly. Sprinkle the pecan crumble evenly over the top of the potatoes, covering completely. Garnish with some pecan halves, if desired. Cover the baking dish loosely with foil.
  • Bake, covered, at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to allow the pecans to toast. (Total bake time is 45 minutes.)
  • Remove from oven and let cool slightly before serving. Enjoy!

Notes

Baking dishes and pans: baking dishes oven vary widely in size. For this recipe I used a 7 x 10" rectangular baking dish. Feel free to use an oval baking dish of comparable size. You could also use a 9x9" square pan or baking dish.
Making in advance for a holiday meal: For best results, make the sweet potato mash and add to the baking dish. Cover with plastic wrap. Make the pecan crumble and store in a separate, resealable container. This will ensure the crumble topping doesn't become mushy. Refrigerate. Before your meal, add the topping to the casserole, cover with foil and bake as directed.
Reheating Instructions: If you're reheating the entire casserole from being refrigerated, do it in the oven. Preheat the oven to 325 degrees and cover loosely with foil. Reheat in the oven for 25-35 minutes or until heated through completely. Remove the foil for the last 10 minutes to crisp up the top crust. If you're reheating an individual serving of sweet potato casserole, I recommend simply reheating in the microwave. Heat on 30 second increments until heated through completely.
Storage: store any leftovers in the baking dish and cover tightly with plastic wrap. You can also store in resealable, airtight container. Will keep for 3-4 days refrigerated.

Nutrition

Serving: 1gCalories: 503kcalCarbohydrates: 76gProtein: 6gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 57mgSodium: 250mgFiber: 7gSugar: 44g
Keyword Ruth Chris sweet potato casserole, Ruth Chris Sweet potato casserole recipe, Ruth's Chris sweet potato casserole, sweet potato casserole with brown sugar pecan crumble
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