Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup nuts (pecans/walnuts), chopped
1/2 cup melted butter.
Working, mix until its crumbled all together.
Set the crust mixture aside.
Step 2: prepare the sweet potato mixture
Starting the Preheat the oven to 350ºF (175ºC).
In a big mixing bowl, add:
3 cups sweet potatoes (cooked), mashed and cooled
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 beaten eggs
1/2 cup melted butter.
Stir to combine, until well-blended and no lumps remain.
Making this casserole is much like making Impasse turkey casserole.
Preheat your oven to 350F (175C) and grease a baking dish (about 9×13).
Spoon the sweet potato mixture into the prepared dish and smooth it out into an even layer.
Spoon your prepared crust mixture out over the top of sweet potatoes, covering completely.
Step 4: Bake
Put the casserole in the preheated oven.
Bake until the top is golden brown and crisp, 30 minutes.
Take the casserole out of the oven and allow it to set for at least 30 minutes before serving.
Serving Suggestions
Holiday Feast: Serve next to roasted turkey, glazed ham, or prime rib for the best holiday spread.
Everyday Dinner: Serve it alongside grilled chicken, seared pork chops or even a chunky vegetable stew for some comfort.
Brunch Twist: Add this to your next brunch buffet — it goes surprisingly well with savory egg dishes like quiche or frittata.
Dessert-Inspired: Serve with a dollop of whipped cream or drizzle of maple syrup for a sweet end that’s practically dessert-like.
Storage Tips
Refrigeration
Store leftovers covered in the fridge for 5 days. Microwave individual servings, or in a 350°F oven, warm the whole dish, 10 to 15 minutes.
Freezing
This casserole also freezes very well! Tightly wrap in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and refresh the topping by baking in a 350°F oven for 15 to 20 minutes.
Make-Ahead Option
You can make the sweet potato layer and the crust separately a day in advance. Assemble right before baking for optimal freshness and crunch.
Variations
Marshmallow Topping: Replace the pecan crust with a layer of mini marshmallows. Addenda: After baking, broil briefly to toast them to a golden brown.
Gluten-Free Option: Make the crust with a gluten-free flour blend, or replace the flour with ground oats.
Nut-Free Version: You can use crushed graham crackers or toasted sunflower seeds in place of the pecans for a similar crunch.
Less Sweet: Use only 3/4 cup sugar in the sweet potato mixture if you’d like a less sweet dish.
Savory Spin: For a dash of heat, mix in a pinch of cayenne pepper or smoked paprika in the sweet potato mixture.
Conclusion
Ruth’s Chris Sweet Potato Casserole is not just a side dish, it’s flavor, texture and Southern charm in a bowl. Because it has a creamy base and a buttery, nutty topping, we think this casserole will be a fixture on your holiday table. The recipe’s simple instructions and make-ahead options make it as easy as it is delicious.
