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Sweet Potato Casserole like Ruth’s Chris with a pecan crust! Perfect for Thanksgiving and a delicious alternative to the version with marshmallows!
Sweet Potato Casserole seems to be one of those polarizing traditional sides for Thanksgiving that people either really love or they hate. My mom was one of those people who felt as though Thanksgiving dinner was just not complete unless there was sweet potato casserole with marshmallows on top. Toasted marshmallows of course. Forget the mashed potatoes and the stuffing, Thanksgiving to her was all about the sweet potatoes!
My feelings about sweet potato casserole all changed when I went to Ruth’s Chris Steakhouse for the first time. What does steak have to do with sweet potato casserole, you ask? Ruth’s Chris happens to have a side on their menu for sweet potato casserole with a pecan crust. Normally, I am not a huge fan of pecans, but because it was highly recommended to me, I decided to try it. After one bite it was pretty much love at first sight!
Pin this now to save it for later
Pin It NowThe recipe I’m going to share with you today is very similar to the Sweet Potato Casserole on the menu at Ruth’s Chris. What completely makes this a winner in my book is the pecan crust. In some ways, it reminds me of one of my favorite Christmas cookies ever, the Pecan Tassie. Even if you don’t like pecans, please don’t write off this recipe. The pecans get chopped really finely so that the flavor isn’t too strong. The result is a wonderful savory side dish that will make you forget that you ever used to like sweet potato pie with marshmallows. Even my sweet potato-hating husband liked this!
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How to Make Sweet Potato Casserole
Here is a brief overview of how this casserole with sweet potatoes comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the sweet potatoes. I share three different methods for doing this below.
- Make the potato mixture. Use a mixer to whip together the mashed sweet potatoes, sugar, salt, vanilla extract, egg, and melted butter. Using a hand mixer or stand mixer is a great way to make this smooth and fluffy!
- Bake the mixture. Pour the potato mixture into the prepared casserole dish and bake for 30 minutes.
- Make the crust. In a small bowl, mix together the flour, brown sugar, pecans, melted butter, and vanilla extract. Sprinkle the crust mixture over the potatoes once it is done baking.
- Bake the casserole. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy. You will get about 8 servings from this recipe.
How to Cook Sweet Potatoes
This recipe starts with cooked mashed sweet potatoes. Here are a couple of different methods for cooking those sweet potatoes:
- Oven: Heat the oven to 400 degrees Fahrenheit. Lightly scrub the potatoes to remove any dirt and debris. Poke the potatoes with a fork a few times. Bake for 45-60 minutes, or until the potatoes are fork tender. Allow the potatoes to cool for a bit, carefully remove the skin, then mash the potato insides.
- Microwave: Lightly scrub the potatoes to remove any dirt. Poke the potatoes with a fork a few times. Cook each potato for 8-10 minutes, or until fork tender. Allow the potatoes to cool for a bit, carefully remove the skin, then mash.
- Stove: Peel the sweet potatoes and cut them into 1/2-inch cubes. Place the potatoes in a large pot. Cover the potatoes with water, then bring the potatoes to a boil and cook for 12-15 minutes, or until fork tender. Drain the potatoes, then mash.
Variations and Substitutions
- Use walnuts instead of pecans. Pecans are recommended but walnuts have a similar taste and texture as pecans and can be used in this recipe if that’s what you have on hand.
- Add marshmallows: If you are adamant about having marshmallows on your sweet potatoes, top your sweet potato mixture with a layer of mini marshmallows before it goes back into the oven and bake for only 10 minutes, or until the marshmallows are golden.
Pecans are recommended but walnuts have a similar taste and texture as pecans and can be used in this recipe. Be sure to chop them finely.
No, we use flour to make the pecan crust. You can use a gluten-free flour instead if you are making this for someone who cannot have gluten.
Yes! I share a few options for preparing the casserole ahead of time below.
Making Sweet Potato Casserole Ahead of Time
Anytime you are preparing a holiday meal, it’s beneficial to do as much prep work ahead of time as you can. To make this sweet potato casserole recipe ahead of time, cook and mash your sweet potatoes up to two days in advance and store them in an airtight container in the refrigerator.
You can also make this recipe up to the point of baking it the second time (with the topping). Prepare the crust mixture and store in a separate container. Cover the potato mixture in the baking dish tightly with foil or plastic wrap, and refrigerate up to one day in advance. When you are ready to bake it, remove the foil, put the crust on top, and bake according to the directions in the recipe card.
If you want to prepare this casserole with sweet potatoes further in advance, prepare it in a disposable or aluminum baking dish but do not bake it. Cover tightly with plastic wrap and foil and freeze for up to three months. When you are ready to serve, thaw overnight, remove the foil and plastic wrap, and bake the casserole in the oven until it is heated through.
Storing and Reheating Leftovers
Store any leftover sweet potato casserole in an airtight container for up to three days. Reheat in the microwave or in the oven until heated through.
Freezing
This casserole can be frozen before or after it is baked. Be sure to prepare it in a disposable or aluminum baking dish so that it doesn’t shatter when put into the oven. Cover tightly with plastic wrap and foil and freeze for up to three months. When you are ready to serve, thaw overnight, remove the foil and plastic wrap, then bake the casserole in the oven until it is heated through.
If you want to freeze it before baking it, do not add the pecan topping until you are ready to bake it. Please note, the casserole will need additional baking time since you are baking it cold.
Other Holiday Meal Recipes
For other perfect recipes for your holiday table, here are some of my favorites:
If you make this sweet potato casserole or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you, especially when you make my recipes for your holiday table!
Sweet Potato Casserole {Like Ruth’s Chris}
Ingredients
Sweet Potato Mixture Ingredients
- 2 1/2 cups cooked, mashed sweet potatoes Cooking options listed above.
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 1 egg beaten
- 3 tbsp unsalted butter, melted
Crust Ingredients
- 2/3 cup brown sugar
- 3 tbsp all-purpose flour
- 1/2 cup finely chopped pecans
- 3 tbsp butter, melted
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prep a small-medium sized casserole dish with cooking spray. I used a 9×9 inch casserole dish.
- Use a mixer to whip together the cooked, mashed sweet potatoes (instructions to cook, bake, or microwave sweet potatoes in the post above), 2/3 cup granulated sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 1 egg beaten, 3 tablespoons unsalted melted butter. Mix until the potatoes are light and fluffy.
- Pour the potato mixture into the prepared casserole dish and bake for 30 minutes.
- Meanwhile, combine the crust ingredients in a small bowl – 2/3 cup brown sugar, 3 tablespoons all-purpose flour, 1/2 cup finely chopped pecans, 3 tablespoons melted butter and 1/2 teaspoon vanilla extract.
- Sprinkle the crust over the casserole after it has baked for 30 minutes. Bake for 10-15 minutes longer, until the pecan crust is lightly browned and crunchy.
Recipe inspired from
Ruth’s Chris
