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

Yes, you can prepare the sweet potato mixture and pecan crumble topping in advance. Store the mashed sweet potatoes in the fridge and keep the crumble topping separate. When you're ready to bake, just assemble the casserole, top it with the crumble, and bake as directed.

Can I use marshmallows instead of pecans for the topping?

While the signature pecan crumble is what gives this casserole its signature texture, you can certainly experiment with marshmallows for a sweeter, fluffier topping. Simply add marshmallows during the final 10 minutes of baking to allow them to toast and become golden.

How do I store leftovers of this casserole?

Store any leftover casserole in an airtight container and refrigerate for up to 3-4 days. To reheat, cover with foil and warm it in the oven at 325°F for 25-35 minutes, or microwave individual servings for a quicker reheat.

Copycat Ruth’s Chris Sweet Potato Casserole with Pecan Topping

Description

This Copycat Ruth’s Chris Sweet Potato Casserole with Pecan Topping brings the creamy, sweet potatoes and crunchy pecan topping from the famous steakhouse right into your home. Perfect for holiday dinners or a decadent dessert, this recipe combines the best of savory and sweet flavors in one irresistible dish.

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
1/2 cup chopped pecans
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

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Instructions

Peel and dice the sweet potatoes into 1-inch cubes. Boil them in a saucepan over medium-high heat until fork-tender, about 14-18 minutes.
Drain the cooked sweet potatoes and transfer them to a large mixing bowl. Add the brown sugar, half and half, melted butter, egg, vanilla extract, and salt.
Use a potato masher to mash the potatoes until mostly smooth, leaving a few small lumps for texture.
Spread the mashed sweet potato mixture evenly in a greased 7×10-inch baking dish.
In a separate bowl, combine the brown sugar, chopped pecans, flour, cinnamon, and nutmeg. Stir in the melted butter until the mixture becomes crumbly.
Sprinkle the pecan crumble topping evenly over the mashed sweet potatoes.
Cover the dish loosely with foil and bake at 350°F for 35 minutes.
Remove the foil and bake for another 10 minutes to allow the topping to crisp and the pecans to toast.
Remove from the oven and let cool slightly before serving. Enjoy!

Notes

For a dairy-free version, substitute coconut milk for the half and half and coconut oil for the butter.
If you prefer a sweeter topping, add marshmallows for the last 10 minutes of baking to toast on top.
This dish can be prepared in advance by storing the mashed sweet potatoes and crumble topping separately in the fridge. Assemble and bake when ready.
To reheat, cover with foil and bake at 325°F for 25-35 minutes or microwave individual servings.

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