Ruth's Chris Sweet Potato Casserole Recipe for Thanksgiving - Blend of Bites (2024)

When it comes to indulgent side dishes, Ruth's Chris sweet potato casserole recipe is a culinary icon that stands out in my memory and on my dinner table. This dish is a symphony of flavors, with the creamy sweetness of the potatoes harmonizing with a crunchy, nutty topping that's simply to die for. I've made this recipe countless times, tweaking and perfecting it to capture the essence of Ruth's Chris Steak House's beloved classic. It's a recipe that demands attention and refuses to play second fiddle to any main course.

The first time I attempted this dish, I underestimated the power of fresh, quality sweet potatoes. But quickly learned that they transformed the flavor completely. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. The result is a casserole that's rich and comforting, yet sophisticated enough for your most festive occasions. Let's dive into the sweet, spiced, and soul-warming world of Ruth's Chris sweet potato casserole.

Ingredients

Casserole base

• Sweet potatoes — 4 large, peeled and boiled until tender
• Unsalted butter — ½ cup, melted
• Sugar — 1 cup
• Eggs — 2, beaten
• Vanilla extract — 1 tsp.
• Salt — ½ tsp.
• Ground cinnamon — ½ tsp.
• Ground nutmeg — ¼ tsp.

Crunchy pecan topping

• Brown sugar — 1 cup, packed
• Flour — ⅓ cup
• Chopped pecans — 1 cup
• Unsalted butter — ⅓ cup, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.

2. Mash the boiled sweet potatoes in a large bowl until smooth. I've found that a potato masher gives me the perfect texture — not too lumpy, not too pureed.

3. Add the melted butter, sugar, eggs, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix well. I initially tried mixing by hand but found that an electric mixer worked better to incorporate the eggs thoroughly.

4. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly. The first time I made this, I didn't spread it evenly and ended up with an inconsistent bake. Lesson learned!

5. In a medium bowl, combine the brown sugar, flour, and chopped pecans. Pour in the melted butter and mix until the topping resembles coarse crumbs. A dear friend, who's a chef, once suggested using my fingers to mix the topping, and it's been my go-to ever since.

6. Sprinkle the pecan topping evenly over the sweet potato mixture. When I first made this, I was too generous with the topping in the center and not enough at the edges. Now, I take care to distribute it evenly for that perfect bite every time.

7. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown. I remember underbaking it once, which resulted in a less-than-crispy topping. Trust the timing, and you'll get that signature Ruth's Chris crunch.

Substitutions

• Sugar — If you're looking to cut down on refined sugars, pure maple syrup can be a great alternative. I've used it in a ¾:1 ratio to sugar, and it adds a lovely depth of flavor.

• Pecans — While pecans are traditional in Ruth's Chris sweet potato casserole recipe, walnuts can be used in a pinch. They bring a different texture but are just as delicious.

• Unsalted butter — For those who are dairy-free, coconut oil is a fantastic substitute. It brings a slight coconut flavor that pairs beautifully with the sweet potatoes.

Variations

• Spiced — While I've always loved the traditional version, I once experimented by adding a hint of chili powder, and it surprisingly elevated the dish to a whole new level.

• Marshmallow topping — For a twist on the classic, try adding a layer of marshmallows on top during the last 10 minutes of baking. It's a nod to another beloved holiday casserole and is always a hit with the kids.

Dietary Restrictions

• Gluten-free — The flour in the topping can easily be replaced with a gluten-free all-purpose blend. I've done this for gluten-sensitive friends, and they couldn't tell the difference.

• Vegan — To make this dish vegan, use a plant-based butter substitute and swap the eggs for your favorite egg replacer. I've had great success with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water equals one egg).

Equipment

• Potato masher

• Electric mixer

• 9x13 inch baking dish

• Medium bowl

• Oven mitts

Storage and Reheating

• Ruth's Chris sweet potato casserole is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes.

Pro Tips

• Boiling the potatoes — Start with cold water when boiling the sweet potatoes. This ensures they cook evenly and don't become too mushy on the outside before the inside is done.

• The topping — For an extra-crunchy topping, try toasting the pecans before adding them to the mix. It intensifies the nutty flavor and adds a delightful crunch.

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