The Secret’s Out: Ingredients You’ll Need
This recipe is all about quality ingredients and striking the perfect balance of sweet and savory. Don’t skimp! You deserve the best.
Sweet Potato Base:
- Sweet Potatoes: 4 pounds, peeled and cubed
- Heavy Cream: 1/2 cup
- Unsalted Butter: 1/4 cup (4 tablespoons), softened
- Granulated Sugar: 1/4 cup
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Ground Cinnamon: 1/4 teaspoon
Pecan Streusel Topping:
- All-Purpose Flour: 1 cup
- Brown Sugar: 1/2 cup, packed
- Pecans: 1 cup, chopped
- Unsalted Butter: 1/2 cup (1 stick), cold and cubed
- Ground Cinnamon: 1/4 teaspoon
- Salt: Pinch
Gear Up: Essential Equipment
Having the right tools will make this process so much smoother. Trust me, it’s worth a little prep!- Large pot
- Potato masher or electric mixer
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-Step Instructions: Let’s Get Cooking!
Okay, friend, this is where the magic happens. I’ve broken it down into easy-to-follow steps, so don’t worry, we’ve got this!-
Cook the Sweet Potatoes:
- Place the peeled and cubed sweet potatoes in the large pot and cover with cold water.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes thoroughly. Seriously, get all that water out!
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Make the Sweet Potato Base:
- Return the drained sweet potatoes to the pot.
- Add the heavy cream, softened butter, granulated sugar, vanilla extract, salt, and cinnamon.
- Mash the sweet potatoes using a potato masher or an electric mixer until smooth and creamy. I personally love using a mixer for the smoothest possible texture.
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Prepare the Pecan Streusel Topping:
- In a mixing bowl, combine the all-purpose flour, brown sugar, chopped pecans, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter needs to be cold; otherwise, the topping will be greasy.
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Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Pour the sweet potato mixture into the prepared 9×13 inch baking dish.
- Evenly sprinkle the pecan streusel topping over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the sweet potato casserole is heated through.
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Cool and Serve:
- Let the casserole cool for a few minutes before serving. This helps the flavors meld together.
- Serve warm and enjoy!
Pro Tips & Troubleshooting: Avoiding Common Pitfalls
Even the best recipes can have a few tricky spots. Here’s how to navigate them like a pro:- Sweet Potatoes Too Watery? Make sure to drain them really well after boiling. You can even put them back in the pot over low heat for a minute or two to evaporate any excess moisture.
- Streusel Topping Too Dry? Add a tablespoon or two of melted butter to the streusel mixture until it clumps together nicely.
- Streusel Topping Too Wet? Add a tablespoon or two of flour to absorb some of the moisture.
- Want a Deeper Flavor? Try roasting the sweet potatoes instead of boiling them. This will caramelize the sugars and add a richer flavor. I’ve found that roasting them at 400°F (200°C) for 30-40 minutes works perfectly.
- Make Ahead Tip: You can assemble the casserole ahead of time and store it in the refrigerator (unbaked) for up to 24 hours. Just add a few extra minutes to the baking time.
- Nut Allergy? You can replace the pecans with chopped walnuts or even a crispy oat topping.
Variations & Customizations: Make It Your Own!
This recipe is a great starting point, but feel free to get creative and add your own personal touch:- Spice It Up: Add a pinch of nutmeg, ginger, or cloves to the sweet potato mixture for a warmer, spicier flavor.
- Bourbon Bliss: A splash of bourbon in the sweet potato base adds a sophisticated twist.
- Marshmallow Magic: Top the casserole with mini marshmallows during the last few minutes of baking for a classic, gooey finish. (Just watch them closely so they don’t burn!)
- Citrus Zest: Add a teaspoon of orange or lemon zest to the sweet potato mixture for a bright, fresh flavor.
- Sweet and Savory: For a more complex flavor profile, add a tablespoon of maple syrup and a pinch of cayenne pepper to the sweet potato mixture.
Perfect Pairings: What to Serve with Your Masterpiece
Ruth’s Chris Sweet Potato Casserole is a fantastic side dish for any holiday meal or special occasion. Here are some suggestions for what to serve it with:- Holiday Classics: Turkey, ham, or prime rib are all excellent choices.
- Vegetarian Options: Serve it alongside a hearty lentil loaf or a roasted vegetable platter.
- Salads: A crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the casserole.
- Other Sides: Green bean casserole, cranberry sauce, and mashed potatoes are all classic holiday sides that pair well with this dish. You could even try something unique like Honey Garlic Sausage Roasted Sweet Potatoes.
Sweet Potato Spotlight: Health Benefits
Beyond being delicious, sweet potatoes are packed with nutrients! They’re an excellent source of vitamin A, vitamin C, and fiber. They’re also a good source of antioxidants, which can help protect your body against damage from free radicals. So, you can feel good about indulging in this sweet treat!Beyond the Casserole: Sweet Potato Inspiration
If you’re a fan of sweet potatoes, you’ll love these other recipes:- Roasted Sweet Potato Bites are a simple and healthy snack.
- Sweet Potato Hash Browns make a delicious and nutritious breakfast.
- And for the ultimate Thanksgiving experience, don’t forget to check out the Thanksgiving Piecaken Dessert!
Storing & Reheating: Keeping the Sweetness Alive
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it in individual portions or bake it in a preheated oven at 350°F (175°C) until heated through. You can also freeze the casserole for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.Time to Shine: You’ve Got This!
Making Ruth’s Chris Sweet Potato Casserole at home is easier than you think! With a little patience and attention to detail, you can create a truly unforgettable dish that will impress your family and friends. I can’t wait to hear how yours turns out – happy baking! And while you’re at it, why not bake some Pecan Pie Cookies for a perfect ending?What can I do if my sweet potatoes are too watery after boiling?
Make sure to drain them very well after boiling. You can also put them back in the pot over low heat for a minute or two to evaporate any excess moisture.
Can I prepare the sweet potato casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator (unbaked) for up to 24 hours. Just add a few extra minutes to the baking time.
I have a nut allergy. Can I still make this recipe?
Yes! You can replace the pecans in the streusel topping with chopped walnuts or even a crispy oat topping.
How long can I store leftover sweet potato casserole?
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
BEST Ruth’s Chris Sweet Potato Casserole
This recipe brings the restaurant-quality Ruth’s Chris Sweet Potato Casserole to your home. Creamy, sweet potato base is topped with a crunchy pecan streusel for an unforgettable side dish that’s perfect for holidays or any special occasion.
Ingredients
Equipment
Method
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes thoroughly.
- Return the drained sweet potatoes to the pot.
- Add the heavy cream, softened butter, granulated sugar, vanilla extract, salt, and cinnamon.
- Mash the sweet potatoes using a potato masher or an electric mixer until smooth and creamy.
- In a mixing bowl, combine the all-purpose flour, brown sugar, chopped pecans, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Preheat your oven to 350°F (175°C).
- Pour the sweet potato mixture into the prepared 9×13 inch baking dish.
- Evenly sprinkle the pecan streusel topping over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the sweet potato casserole is heated through.
- Let the casserole cool for a few minutes before serving.
- Serve warm and enjoy!
Notes
If sweet potatoes are too watery after boiling, drain very well and return to the pot over low heat to evaporate excess moisture. If streusel topping is too dry, add melted butter (1-2 tablespoons). If it’s too wet, add flour (1-2 tablespoons). For a deeper flavor, roast the sweet potatoes instead of boiling. Assemble the casserole ahead of time and store in the refrigerator (unbaked) for up to 24 hours, adding extra baking time. Pecans can be substituted with walnuts or a crispy oat topping. For variations, add nutmeg, ginger, cloves, bourbon, mini marshmallows, or citrus zest. Maple syrup and cayenne pepper can also be added for a sweet and savory twist. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in microwave or oven.
