1. Can I make Ruth’s Chris Sweet Potato Casserole ahead of time?

Yes, you can easily make this casserole in advance. Prepare the sweet potato mixture and spread it into the baking dish. Store the pecan topping in a separate container. Refrigerate both until you're ready to bake. When it’s time to serve, add the topping, cover with foil, and bake as directed. This makes it the perfect dish for a holiday meal when you need to prep ahead of time.

2. How do I store leftover sweet potato casserole?

To store leftovers, cover the casserole with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in the oven at 325°F for 25-35 minutes to restore the topping’s crispiness.

3. Can I freeze Ruth’s Chris Sweet Potato Casserole with Pecan Topping?

Yes, this casserole freezes well. Prepare the casserole but do not bake it. Cover tightly with plastic wrap and freeze for up to one month. To bake, allow it to thaw in the fridge overnight and then bake as directed. The texture of the topping will remain crisp if you add it just before baking.

Ruth's Chris Sweet Potato Casserole with Pecan Topping

Name: Ruth's Chris Sweet Potato Casserole with Pecan Topping
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 lbs. sweet potatoes, peeled and cut into 1-inch cubes; 3/4 cup brown sugar; 1/3 cup half and half; 1/4 cup butter, melted; 1 egg; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup chopped pecans; 1/4 cup flour; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg

Description

Ruth’s Chris Sweet Potato Casserole with Pecan Topping is a creamy, flavorful dish with sweet potatoes mashed to perfection and topped with a crunchy, sweet pecan crumble. It’s the ultimate comfort food, making it a fantastic side dish for any holiday meal or a unique dessert to share with loved ones.

Ingredients

Scale

3 lbs. sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup brown sugar
1/3 cup half and half
1/4 cup butter, melted
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

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Instructions

Preheat the oven to 350°F. Spray a medium baking dish with non-stick cooking spray and set aside.
Peel and dice the sweet potatoes into 1-inch cubes. Place them in a saucepan, cover with water, and boil until fork-tender, approximately 14-18 minutes.
Drain the cooked sweet potatoes and place them in a large mixing bowl. Add brown sugar, half and half, melted butter, egg, vanilla extract, and salt. Mash the mixture with a potato masher until smooth, leaving small lumps for texture.
Transfer the mashed sweet potato mixture into the prepared baking dish.
In a separate bowl, combine chopped pecans, flour, cinnamon, and nutmeg. Stir in melted butter until the mixture becomes crumbly.
Sprinkle the pecan crumble evenly over the mashed sweet potatoes. Cover the dish loosely with foil.
Bake in the preheated oven for 35 minutes. Afterward, remove the foil and bake for an additional 10 minutes to allow the pecans to toast.
Let the casserole cool slightly before serving. Enjoy!

Notes

Use fresh sweet potatoes for the best texture and flavor. Canned sweet potatoes are not recommended for this recipe.
If you’re looking for a lower-sugar option, you can substitute the brown sugar with Swerve Brown Sugar alternative.
Make sure to loosely cover the casserole with foil during baking to prevent the pecan topping from over-browning.
To make this dish ahead of time, prepare the mashed sweet potatoes and topping separately, refrigerate, and bake on the day of serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 503 kcal
Sugar: 44g
Sodium: 250mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 76g
Fiber: 7g
Protein: 6g
Cholesterol: 57mg