Ruth Chris Sweet Potato Casserole: 1 Amazing Recipe

You know, there are some dishes that just *feel* like home, right? For me, it’s those warm, comforting, unfussy meals that truly nourish the soul. I remember the first time I tried the famous Ruth’s Chris sweet potato casserole, and honestly, my mind was blown! It was so rich, so velvety, with that incredible pecan topping – pure joy in every bite. I knew right then and there that I had to bring that magic into my own kitchen. As a self-taught home cook who adores simple food with a little soul, this copycat Ruth’s Chris sweet potato casserole recipe quickly became a favorite. It perfectly captures that restaurant-quality comfort, making even a regular weeknight feel special. Trust me, you’re going to want this one in your recipe box!

Why You’ll Love This Ruth Chris Sweet Potato Casserole Recipe

Oh, believe me, you’re not just making any sweet potato casserole here; you’re making *the* one! This copycat Ruth Chris sweet potato casserole recipe is a total game-changer, and here’s why you’ll absolutely fall head over heels for it:

• Seriously Authentic Taste: It captures that famous, rich flavor from the restaurant perfectly. You’ll impress everyone, I promise!
• Surprisingly Easy: Don’t let the fancy name fool you; this comes together beautifully, even if you’re new to baking.
• Perfect for Everything: Seriously, holidays, potlucks, or just a cozy Sunday dinner – it fits any occasion!
• Creamy & Crunchy Harmony: That dreamy sweet potato base paired with the nutty, buttery pecan topping? Pure bliss.

Gather Your Ingredients for Ruth Chris Sweet Potato Casserole

Alright, friend, let’s get down to the good stuff! To truly nail this amazing Ruth Chris sweet potato casserole, you need to start with the right ingredients. Don’t worry, it’s nothing too wild, just some good, honest stuff that comes together like magic. I like to lay everything out on my counter before I start – it just makes everything flow so much better!

For the Dreamy Sweet Potato Base:

• 3 large sweet potatoes (that’s about 3 pounds, mind you!), peeled and cut into chunks. If you’re curious about how I usually handle my roasted sweet potatoes, you know I love them!
• 1/2 cup granulated sugar – just enough sweetness to kick things off.
• 1/2 cup packed light brown sugar – this adds that lovely caramel note.
• 1/2 cup unsalted butter, softened to room temperature. Don’t skip this; soft butter makes all the difference!
• 1/4 cup whole milk (trust me, whole milk makes it extra creamy).
• 2 large eggs – for richness and structure.
• 1 teaspoon vanilla extract – a classic for good reason!
• 1/2 teaspoon ground cinnamon – warm and inviting.
• 1/4 teaspoon ground nutmeg – a little spice, a lot of comfort.
• 1/4 teaspoon salt – it balances all that sweetness.

For the Irresistible Pecan Topping:

• 1/2 cup packed light brown sugar – more brown sugar, more yum!
• 1/2 cup all-purpose flour – just enough to make it crumbly.
• 1/4 cup unsalted butter, softened (again, soft is key!).
• 1 cup chopped pecans – the star of the topping, giving that amazing crunch.

Having everything ready to go is such a game-changer. It makes the whole process so much more enjoyable, don’t you think? You’re basically prepped for perfection here!

How to Prepare Your Ruth Chris Sweet Potato Casserole

Alright, ovens on, aprons tied, let’s get cooking! This is where the magic really happens, turning simple ingredients into that incredible Ruth Chris sweet potato casserole. Don’t feel intimidated; I’m here to walk you through every single step. Just imagine me right there with you, cheering you on!

1. First things first, get that oven ready! You’ll want to preheat your oven to a cozy 350°F (175°C). While it’s warming up, grab your trusty 9×13 inch baking dish and give it a quick, light grease. I just use a little butter or cooking spray – nothing fancy needed. You know, sometimes I even go for a baked sweet potato recipe for simple dinners, but for this casserole, we’re going all out!
2. Cook those sweet potatoes until they’re super tender. Pop those peeled and chunked sweet potatoes into a big pot. Cover them with water – don’t be shy, let ’em swim! Bring that pot to a rolling boil and let them simmer for about 15 to 20 minutes. You want them to be buttery soft, so you can easily mash them. Seriously, fork-tender is the goal! Once they’re ready, drain them *really* well. No watery casserole, please!
3. Mash ’em up and mix the creamy base. Transfer those perfectly cooked sweet potatoes into a large bowl. Now, get mashing! I like to use a potato masher, but an electric mixer works wonders here too for extra creaminess. Once they’re mostly smooth, start adding the granulated sugar, the first 1/2 cup of brown sugar, your softened butter (the 1/2 cup one!), milk, eggs, vanilla extract, cinnamon, nutmeg, and the pinch of salt. Beat all of that with your electric mixer until everything is beautifully combined and looks fluffy and dreamy. It should be light orange and just begging to be eaten!
4. Into the dish it goes! Pour that glorious, creamy sweet potato mixture right into your prepared baking dish. Spread it out evenly with a spatula. It’s already looking good, isn’t it?
5. Whip up that irresistible pecan topping. In a separate, medium-sized bowl, combine the other 1/2 cup of brown sugar, the flour, and the remaining 1/4 cup of softened butter. Now, this is the fun part: use a fork or your fingertips to “cut” the butter into the dry ingredients. You’re aiming for a crumbly mixture, like little sandy pebbles. Once that’s done, stir in your chopped pecans. Mmm, pecans!
6. Top it off and bake! Sprinkle that amazing pecan topping evenly all over your sweet potato base in the baking dish. Don’t skimp; get that crunch everywhere! Pop it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s ready when the topping is a beautiful golden brown and the edges of the casserole are bubbly and happy.
7. Serve it warm and enjoy! This casserole is absolutely best served warm, straight out of the oven. Get ready for some serious compliments, my friend!

Tips for the Best Ruth Chris Sweet Potato Casserole

Okay, so you’ve got the steps down, but now let’s talk about those little nudges and winks that transform a good casserole into an *unforgettable* Ruth Chris sweet potato casserole. These are the things I’ve picked up over countless batches, little kitchen rituals that make all the difference!

• Sweet Potato Selection is Key: Don’t just grab any sweet potatoes! Look for ones that are firm, smooth, and have a vibrant orange color – those tend to be sweeter and will give you a beautiful, creamy base.
• Don’t Be Afraid to Over-Mash (a little!): For that super smooth, almost soufflé-like texture, really get in there and mash those sweet potatoes. I love my electric mixer for this; it whips in so much air, making it incredibly fluffy. You want it almost like a purée!
• Soften That Butter! Seriously!: I know, I mention it a lot, but for both the casserole base and that pecan topping, properly softened butter is non-negotiable. It creams better, blends smoother, and gives you that perfect texture.
• The Topping: Golden, Not Brown!: Keep an eye on that pecan topping! You want it golden brown and fragrant, but not burnt. If it starts to get too dark too quickly, you can always tent it loosely with aluminum foil for the last few minutes of baking. That’s my go-to trick for any sweet potato casserole recipe.
• A Little Rest Helps: While it’s best warm, letting the casserole sit for 5-10 minutes after it comes out of the oven lets all those delicious flavors meld together, and it helps it set up just a tiny bit more.

These little details are what truly make this dish sing. Trust your instincts, embrace the process, and you’ll have a casserole that tastes like a million bucks!

Ruth Chris Sweet Potato Casserole: Make-Ahead & Storage Tips

Okay, let’s talk about making life easier – especially when you’re planning a big meal or just want to enjoy this deliciousness over a few days. The beauty of this make-ahead casserole is that you can get a head start! You can totally prepare the sweet potato mixture up to 2 days in advance and keep it covered in the fridge. Just add the pecan topping right before baking. For leftovers, cover the cooled casserole tightly with plastic wrap or foil and refrigerate for up to 3-4 days. To reheat, pop it back in a 350°F (175°C) oven until warmed through – a little foil cover helps keep it from drying out. Easy peasy!

Frequently Asked Questions About Ruth Chris Sweet Potato Casserole

Okay, I get it! When you’re making something as delicious as this amazing sweet potato casserole, you’re bound to have a few questions. I’ve heard them all, and I’m happy to share my two cents on some common queries to make sure your Ruth Chris sweet potato casserole turns out absolutely perfect every single time. It’s just like making a sweet potato pie, sometimes you wonder about little tweaks, right?

Can I use canned sweet potatoes for this Ruth Chris sweet potato casserole?

While I’m always a champion for fresh ingredients, if you’re in a pinch, canned sweet potatoes can work! Just make sure they’re packed in water, not syrup, and drain them really well. You might find the flavor isn’t quite as vibrant as fresh, and the texture can be a bit softer, but it’ll still be a delicious, creamy sweet potato casserole.

How do I prevent my Ruth Chris sweet potato casserole topping from burning?

Ah, the dreaded burnt topping! The trick to a perfectly golden pecan topping is to keep an eye on it. If it starts to brown too quickly, just loosely tent a piece of aluminum foil over the casserole for the remaining bake time. This will protect the topping while the sweet potato base finishes heating through. Easy peasy!

Is this Ruth Chris sweet potato casserole suitable for Thanksgiving?

Oh my goodness, YES! This is pretty much the king of holiday sweet potato casseroles. It’s a total showstopper for Thanksgiving, Christmas, Easter, you name it! It pairs beautifully with roasted turkey, ham, or even my famous Grandma’s Thanksgiving stuffing. It’s definitely a dish that says, “Happy holidays!”

Estimated Nutritional Information for Ruth Chris Sweet Potato Casserole

Just a quick heads-up about the nutritional information for this amazing Ruth Chris sweet potato casserole! Any numbers you see are general estimates. They can totally vary depending on the exact brands of ingredients you use, how much you pile on your plate (no judgment here!), and even how those sweet potatoes were grown. It’s all about enjoying your food, right?

Share Your Ruth Chris Sweet Potato Casserole Experience

So, you’ve made it! You’ve whipped up your very own, incredible Ruth Chris sweet potato casserole. I’d absolutely LOVE to hear how it turned out! Did it bring back memories? Did your family rave about it? Drop a comment below, give the recipe a star rating, or even better, share a picture on social media! Tag me with #LisaRaymondCooks so I can see your delicious creation. Happy cooking, friends!

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