It was a long winter evening, the kind where the house smells faintly of cinnamon candles and everyone’s wrapped in cozy sweaters. I had just come home from work, hair a little frizzy from the wind, when my teenage daughter asked, “Mom, can we make something warm and sweet tonight?”
She had seen a video of Ruth’s Chris Sweet Potato Casserole and was craving it, she even showed me the picture like it was a family emergency. I smiled, knowing I had a few sweet potatoes in the pantry. So, I tied my apron, poured a cup of tea, and got started.
The thing about this casserole is that it’s comfort in a dish. It’s sweet but not overbearing, nutty from the pecan topping, and has that silky, buttery texture that feels like a hug. My husband usually calls it “dessert pretending to be a side dish,” and he’s not wrong. By the time the casserole came out of the oven, the kitchen smelled like toasted sugar and melted butter. My son, who was glued to his game console, magically appeared in the kitchen—proof that good food can break even the strongest focus.
We ended up sitting around the table earlier than usual, each taking spoonfuls straight from the hot dish, pretending we were just “taste-testing.” That night, it wasn’t just a side—it was the centerpiece of our dinner and one of those small, beautiful family moments that start with something simple like mashed sweet potatoes.
Short Description
A creamy, buttery sweet potato casserole topped with a crisp, caramelized pecan crumble—Ruth’s Chris Sweet Potato Casserole brings rich, comforting flavor to any meal, perfect for holidays or weeknight dinners alike.
Key Ingredients
For the Sweet Potato Base:
- 3 cups cooked, mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- ½ cup softened butter
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Pecan Topping:
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup melted butter
Tools Needed
- Mixing bowls (one large, one medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- 2-quart baking dish or 9-inch square pan
- Oven
Cooking Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish or a 9-inch square pan with non-stick spray or butter.
Step 2: Mix the Sweet Potato Base
In a large bowl, combine 3 cups of cooked, mashed sweet potatoes with granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat until smooth and creamy. The texture should be fluffy yet dense, almost like thick cake batter.
Step 3: Pour and Smooth the Base
Pour the mixture into your prepared baking dish. Use a spatula to spread it evenly so it bakes uniformly.
Step 4: Prepare the Topping
In a separate bowl, stir together brown sugar, flour, chopped pecans, and melted butter. Mix until the topping looks crumbly and slightly sticky. If it’s too dry, drizzle a bit more melted butter.
Step 5: Add the Topping
Sprinkle the pecan mixture evenly over the sweet potato base. Try to cover the surface completely for that signature crunchy layer.
Step 6: Bake
Place the dish in the preheated oven and bake uncovered for 35 minutes. You’ll know it’s ready when the top is golden brown and the edges start to bubble slightly.
Step 7: Rest and Serve
Let the casserole rest for about 10 minutes before serving. The topping will firm up a bit as it cools, giving you that perfect soft-and-crisp contrast.
Troubleshooting Tip:
If your topping turns out soggy, you may have used too much butter or underbaked it. Simply return it to the oven for an additional 5–7 minutes to crisp up.
Why You’ll Love This Recipe
Rich and Buttery: Every bite melts in your mouth with a perfect mix of creamy sweet potatoes and nutty crunch.
Simple Ingredients: No fancy items, just pantry staples that create something magical.
Family-Friendly: Loved by kids and adults alike, making it great for any dinner.
Holiday Favorite: Perfect for Thanksgiving, Christmas, or anytime you want a touch of warmth.
Easy to Make Ahead: You can prep it a day early and bake before serving.
Mistakes to Avoid & Solutions
Using Canned Sweet Potatoes: They can make the base watery. Solution: Drain well or stick with fresh ones for better flavor.
Overmixing the Topping: This can make it pasty instead of crumbly. Solution: Gently stir until ingredients just come together.
Skipping the Salt: Even a pinch enhances the sweetness. Solution: Don’t omit it—it balances the dish beautifully.
Baking Too Long: Overbaking dries out the filling. Solution: Check at 30 minutes and remove once the top is golden.
Uneven Layers: If the base isn’t spread evenly, it won’t bake consistently. Solution: Use a spatula to level it before adding the topping.
Serving and Pairing Suggestions
Serve warm as a side for roasted turkey, glazed ham, or pork tenderloin.
For a sweeter touch, pair with whipped cream or a drizzle of maple syrup.
Works beautifully on a buffet table during the holidays or as a plated side for Sunday dinners.
Complement it with fresh green beans, roasted carrots, or cranberry relish to balance the richness.
Storage and Reheating Tips
To Store: Cool completely, cover tightly with foil or plastic wrap, and refrigerate for up to 4 days.
To Freeze: Wrap in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in a 350°F oven for 15–20 minutes or until hot. For smaller portions, microwave for 30–45 seconds.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare it up to a day in advance. Assemble everything except baking, cover tightly, and refrigerate. Bake just before serving.
2. Can I use yams instead of sweet potatoes?
Yes, though yams are starchier and less sweet. The texture will be a bit firmer.
3. What if I don’t have pecans?
You can substitute walnuts or almonds for a similar crunch, though pecans give the best flavor.
4. Can I make it less sweet?
Yes! Cut the granulated sugar by ¼ cup and the brown sugar in the topping by ½. It’ll still taste delicious.
5. How can I make it dairy-free?
Use plant-based butter and coconut milk instead of regular butter and milk. It still turns out rich and flavorful.
Tips & Tricks
Roast your sweet potatoes instead of boiling them, they’ll be sweeter and less watery.
Add a pinch of cinnamon or nutmeg to the filling for a cozy twist.
Use a glass baking dish if you want to keep an eye on browning.
For a crisper top, broil for 1–2 minutes at the end but watch closely!
Let it rest before serving to help the flavors settle.
Recipe Variations
1. Marshmallow Version:
After baking for 25 minutes, sprinkle mini marshmallows over the top and bake another 10 minutes until golden and gooey.
2. Coconut-Pecan Casserole:
Add ½ cup shredded coconut to the topping for a tropical note. The combination of coconut and pecans gives an irresistible crunch.
3. Savory Twist:
Skip the sugar and vanilla, then add ½ teaspoon of smoked paprika and ¼ teaspoon garlic powder to the base for a side that pairs beautifully with grilled meats.
4. Oat Crumble Topping:
Replace ¼ cup of the flour with old-fashioned oats for a rustic, chewy texture.
5. Mini Casserole Cups:
Divide the mixture into ramekins and bake for 25 minutes—perfect for portion control or dinner parties.
Final Thoughts
As I was cleaning the kitchen that night, the sweet scent of baked pecans still lingered in the air. My daughter was packing leftovers for her lunch, my husband was sneakily spooning “just one more bite,” and my son had declared it “better than dessert.” I smiled to myself, realizing that dishes like this aren’t just recipes—they’re small pieces of family joy that fill our evenings.
Cooking after a long workday doesn’t always sound appealing, but recipes like this make it worth it. It’s simple, warm, and reliable—the kind of food that turns ordinary nights into memories. The next time life feels a little too hectic, I’ll probably find myself in the kitchen again, peeling sweet potatoes and humming to the sound of laughter from the living room.
Ruth’s Chris Sweet Potato Casserole
Ingredients
For the Sweet Potato Base:
- 3 cups cooked mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- ½ cup softened butter
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Pecan Topping:
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup melted butter
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart baking dish or 9-inch square pan.
- In a large bowl, mix mashed sweet potatoes with sugar, softened butter, eggs, salt, and vanilla until smooth and creamy. Spread the mixture evenly into the prepared dish.
- In another bowl, combine brown sugar, flour, chopped pecans, and melted butter until crumbly. Sprinkle the topping evenly over the sweet potatoes.
- Bake uncovered for 35 minutes, until golden brown and slightly bubbling around the edges. Let cool for 10 minutes before serving.
