Why Make This Recipe
Ruth’s Chris Sweet Potato Casserole is not just a side dish; it’s a crowd-pleaser that adds warmth and comfort to any meal. This casserole brings together the natural sweetness of sweet potatoes with a crunchy pecan topping, making it a perfect companion for holiday dinners or any celebration. The creamy texture and rich flavors can make anyone fall in love with sweet potatoes!
How to Make Ruth’s Chris Sweet Potato Casserole
Making this delicious sweet potato casserole is simple and fun! Just follow these easy steps, and you’ll have a delightful dish that everyone will enjoy.
Ingredients:
- 4 large sweet potatoes
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans
- 1/2 cup flour
- 1/4 cup maple syrup
Directions:
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in water until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl. Add milk, butter, brown sugar, vanilla extract, and salt; mix until smooth.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, combine pecans, flour, and maple syrup until crumbly. Sprinkle the pecan topping over the sweet potato mash.
- Bake in preheated oven for 25-30 minutes, or until the topping is golden brown.
- Serve warm and enjoy!
How to Serve Ruth’s Chris Sweet Potato Casserole
Serve this sweet potato casserole warm as a side dish during a family dinner or a festive gathering. It pairs well with roasted meats, greens, and other hearty dishes. For an extra touch, you can drizzle some maple syrup on top before serving.
How to Store Ruth’s Chris Sweet Potato Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can stay fresh for up to 4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.
Tips to Make Ruth’s Chris Sweet Potato Casserole
- For an even smoother texture, use a potato masher or electric mixer to mash the sweet potatoes.
- If you want extra flavor, you can add cinnamon or nutmeg to the sweet potato mix.
- Make sure to chop the pecans into small pieces for a better crunch in every bite.
Variation
To switch things up, you can replace pecans with walnuts or add mini marshmallows on top before baking. This creates a fun twist on the original recipe!
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before mixing in the other ingredients.
Can I make this casserole ahead of time?
Absolutely! You can prepare the sweet potato mixture and topping separately. Assemble it before baking, and it will save you time on the day of serving.
Can I freeze Ruth’s Chris Sweet Potato Casserole?
Yes, you can freeze it! Just make sure to store it in an airtight container. To reheat, thaw it in the refrigerator overnight and bake until heated through.
Ruth’s Chris Sweet Potato Casserole
Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes Peeled and chopped.
- 1/2 cup milk
- 1/4 cup butter Melted.
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Pecan Topping
- 1 cup pecans Chopped.
- 1/2 cup flour
- 1/4 cup maple syrup
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in water until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl. Add milk, butter, brown sugar, vanilla extract, and salt; mix until smooth.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, combine pecans, flour, and maple syrup until crumbly. Sprinkle the pecan topping over the sweet potato mash.
Baking
- Bake in preheated oven for 25-30 minutes, or until the topping is golden brown.
- Serve warm and enjoy!