How Far in Advance Can I Make This?

You can prep this dish up to 2 days in advance : Option 1: Prepare the filling and topping separately and refrigerate. Assemble and bake day-of. Option 2: Fully bake, cool, and refrigerate. Reheat covered at 325°F until hot.

Can I Freeze Sweet Potato Casserole?

Yes — this casserole freezes well: Freeze after baking and cooling completely Wrap tightly in foil and store for up to 3 months To reheat: Thaw overnight and bake at 350°F for 15–20 minutes

Can I Double This Recipe for a Crowd?

Absolutely. Use a 9x13 pan or two 2-quart dishes . Increase baking time slightly — aim for 35–40 minutes total until center is set and topping is crisp.

Does It Taste Better Fresh or Reheated?

Surprisingly, many say it’s even better the next day. The flavors meld and the crust crisps beautifully with a quick reheat — just cover with foil and warm gently.

What’s the Best Sweet Potato to Use?

We recommend: Jewel sweet potatoes: Smooth, naturally sweet, orange-fleshed Garnet yams: Slightly deeper color and earthier flavor Avoid white-fleshed varieties — they’re starchier and less sweet.

Ruth Chris Sweet Potato Casserole

Name: Ruth Chris Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 3 cups cooked and mashed sweet potatoes (from 3–4 large sweet potatoes or 3 x 15 oz cans, drained); 1 cup white sugar; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs, room temperature; ½ cup unsalted butter, melted; 1 cup brown sugar (light or dark); ⅓ cup all-purpose flour; 1 cup chopped pecans, lightly toasted; ⅓ cup unsalted butter, melted (for topping); Optional: 2–3 tbsp cream cheese or sour cream; Optional spices: ½ tsp ground cinnamon, pinch of nutmeg or clove; Optional: Mini marshmallows for topping

Description

Creamy ruth chris sweet potato casserole topped with pecan crunch. A Southern-inspired, crowd-pleasing holiday dish.

Ingredients

3 cups cooked and mashed sweet potatoes (from 3–4 large sweet potatoes or 3 x 15 oz cans, drained)
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup unsalted butter, melted
1 cup brown sugar (light or dark)
⅓ cup all-purpose flour
1 cup chopped pecans, lightly toasted
⅓ cup unsalted butter, melted (for topping)
Optional: 2–3 tbsp cream cheese or sour cream
Optional spices: ½ tsp ground cinnamon, pinch of nutmeg or clove
Optional: Mini marshmallows for topping

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Instructions

Prep Sweet Potatoes: Boil, bake, or microwave sweet potatoes until fork-tender. Mash until smooth.
Mix Filling: In a large bowl, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter. Mix until well blended. Add optional cream cheese and spices if desired.
Prepare Crumble: In a separate bowl, mix brown sugar, flour, toasted pecans, and melted butter. Chill for 15 minutes.
Assemble: Spread sweet potato mixture in a greased 2-quart baking dish. Top evenly with the chilled pecan crumble.
Bake: Bake at 375°F for 25–30 minutes until topping is golden and filling is set. Add marshmallows in last 5–7 minutes if using.
Serve: Let rest 5 minutes before serving. Enjoy warm.

Notes

Use canned yams to save time, but drain well and pat dry.
Dish can be made 2 days ahead and refrigerated before baking.
Freezes well up to 3 months; reheat at 350°F until hot.
To make gluten-free: use oat flour in topping.
To make dairy-free: substitute plant butter and almond milk.
Nutrition values are estimated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 28g
Sodium: 280mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 4g
Cholesterol: 60mg