Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- Peel and boil the sweet potatoes until they are fork-tender.
- Drain the sweet potatoes and place them in a large bowl; mash until smooth.
- Add the granulated sugar, salt, vanilla extract, beaten eggs, and melted butter to the mashed sweet potatoes. Stir until everything is well-combined and creamy.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
- In a medium bowl, mix the light brown sugar, all-purpose flour, and chopped pecans.
- Add the melted butter to the pecan mixture and stir until crumbly.
- Sprinkle the pecan streusel topping over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the casserole is heated through.
- Let cool slightly before serving.
Best ways to enjoy it
Ruth’s Chris Sweet Potato Casserole is incredibly versatile when it comes to serving it. Pair it with succulent roasted turkey or glazed ham for a holiday feast, or enjoy it alongside grilled chicken for a comforting weeknight meal. It also shines during brunch—just serve it warm with a side of fluffy pancakes or buttery biscuits. For an elegant presentation, dish it out in beautiful ramekins, garnishing with a sprinkle of chopped pecans or a drizzle of maple syrup.
How to store
Storing leftovers from this delightful casserole is simple. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. If you want to save some for later, it freezes well! Just wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge and reheat in the oven until warmed through.
Helpful cooking tips
Here are a few extra bits of advice to ensure your casserole is a success:
- To make peeling and boiling sweet potatoes easier, microwave them briefly to soften before peeling.
- Ensure that the sweet potatoes are mashed until creamy; lumps can throw off the texture of the casserole.
- For a little extra flair, try adding a dash of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced flavor.
- Keep an eye on the topping while baking; everyone’s oven is different, so it may take a little less or more time to get that golden crust.
Creative twists
Don’t hesitate to get creative with this casserole! You can mix in other ingredients like marshmallows for a classic twist or incorporate spices like ginger or cardamom for an exotic touch. If you’re a fan of different nuts, try substituting walnuts for pecans. You can also make it gluten-free by using almond flour instead of all-purpose flour. The possibilities are endless!
Common questions
What’s the preparation time?
Preparing this sweet potato casserole takes about 20 minutes, with an additional 30-35 minutes of baking time.
Can I make this ahead of time?
Absolutely! You can prepare the entire casserole a day ahead, cover it, and store it in the refrigerator until you’re ready to bake. Just extend the baking time slightly if it’s going in the oven straight from the fridge.
How do I reheat leftovers?
To reheat, place the leftovers in a baking dish and cover them with foil. Bake at 350°F (175°C) until heated through, about 15-20 minutes.
Can I use canned sweet potatoes instead?
Yes, you can use canned sweet potatoes for convenience! Just be sure to drain and rinse them thoroughly before mashing to reduce excess moisture.
