Sweet Potato Casserole Recipe (Ruth's Chris Copycat)
For all you avid fans of the Sweet Potato Casserole at the famous Ruth's Chris Steak House, this is their original recipe and signature side dish. The combination of the fluffiness of the sweet potato mixture topped with a pecan crumble takes this classic holiday side way over the top. It is so scrumptious, the whole family will want seconds and a copy of this delicious copycat recipe.
Servings: 12
Calories: 263kcal
Ingredients
mashed base
- 4 large sweet potatoes (6 cups mashed or riced)
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 whole egg well beaten
- ¼ cup butter room temperature soft
- ¼ cup maple syrup
topping mix
- ¾ cup brown sugar
- 1 cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup melted butter
Instructions
Sweet Potato Mashed Base
- Bring a large pot of water to boil. Pull the stick of butter out to get it soft at room temperature. Peel the sweet potatoes. Now, carefully slice in half. Rest the flat side on the cutting board. Slice into 1” chunks.
- Boil the pieces for 15 minutes until fork tender.
- For best results, drain the cooked sweet potatoes, then use a ricer or potato masher to get them finely processed, but a fork will work as well to mash the cooked sweet potatoes.You can use a hand mixer in a large mixing bowl to whip the sweet potatoes.
- Next, add the ¼ cup maple syrup, ¾ cup sugar, ¼ sea salt, ½ teaspoon vanilla extract, 1 beaten egg, and ¼ cup butter (half a stick of butter, soft room temperature) to the mixture, mix mash well, or use a hand mixer.
- Butter a shallow prepared baking dish and pour mixture and spread the surface of the sweet potato mixture into the bottom evenly.
Pecan Streusel Topping
- Melt ¼ cup butter in a small bowl. Next, add ¾ cup brown sugar, 1 cup flour, and ¾ chopped pecans, and mix well to combine.
- Sprinkle the stueusel crumble evenly on top of the sweet potatoes mixture.
- Bake for 30 minutes at 350 degrees in a preheated oven. Serve warm.
Leftovers
- Eat them within a couple of days or prepare them for the freezer. Leftovers can be scooped onto a parchment lined baking sheet with a large ice cream scoop, then defrosted and warmed back up in the oven in individual portions.
- Store them in a freezer bag, wrapped in a double layer of plastic wrap, or in an airtight container. Best if eaten within two months of freezing.
Video
Notes
Make Ahead
Yes! You can make it and bake it up to 3 days before your party, then simply reheat them in the oven to serve.Yield
4 large sweet potatoes will yield 6 cups of mashed or riced.Nutrition
Serving: 12g | Calories: 263kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 64mg | Potassium: 152mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3283IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg