What type of sweet potatoes should I use for Ruth Chris sweet potato casserole?

For Ruth Chris sweet potato casserole, use fresh sweet potatoes rather than yams. Look for firm, moist orange-fleshed sweet potatoes as they provide the desired sweetness and texture. Avoid sweet potatoes that are dry or pale in color. If using canned sweet potatoes, choose those packed in water or natural juice without added syrup to prevent extra sweetness.

Can I prepare Ruth Chris sweet potato casserole in advance?

Yes, you can prepare the casserole a day or two ahead. Bake the sweet potato mixture first, then refrigerate it. Before serving, reheat the filling for 10–20 minutes, add the pecan or streusel topping, and bake until the topping is golden. This method helps save time on the day of your meal while maintaining great flavor and texture.

How long should I bake Ruth Chris sweet potato casserole for best results?

Bake the sweet potato filling alone for about 25 minutes at 350°F (175°C). Afterward, add the pecan crumble or streusel topping and bake for an additional 10 to 20 minutes until the topping is browned and crispy. Using a 2-quart baking dish helps ensure even cooking.

Is it okay to freeze Ruth Chris sweet potato casserole?

Yes, you can freeze the casserole after baking for up to three months. To reheat, thaw it in the refrigerator overnight, then warm it in a 350°F (175°C) oven for 10–15 minutes until heated through. This makes it convenient to prepare in advance for holiday meals.

Can I use gluten-free flour in the topping for Ruth Chris sweet potato casserole?

Definitely. Substituting regular flour with a 1:1 gluten-free flour blend in the crumble topping works well without affecting taste or texture. This makes the casserole suitable for guests with gluten sensitivities while maintaining its signature crunch.

Ruth Chris Sweet Potato Casserole Recipe with Pecans

Name: ruth chris sweet potato casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: – 3 cups cooked and mashed sweet potatoes (boiled, baked, roasted, or canned, drained, and not packed in syrup); – 1 cup sugar; – ½ teaspoon salt; – 1 teaspoon vanilla extract; – 2 large eggs, beaten; – ¼ cup melted butter (some variations use ½ cup); – 1 cup brown sugar (for the topping); – ⅓ cup all-purpose flour (or gluten-free flour alternative); – 1 cup chopped pecans (can substitute oats for nut allergies); – ⅓ to ½ cup melted butter (for topping)

Description

🍠 This Ruth Chris Sweet Potato Casserole features a creamy sweet potato base topped with a crunchy pecan and brown sugar crust for delightful texture contrast.
🥧 Perfect as a comforting side or dessert, its rich flavors and ease of preparation make it a holiday favorite to try.

Ingredients

– 3 cups cooked and mashed sweet potatoes (boiled, baked, roasted, or canned, drained, and not packed in syrup)

– 1 cup sugar

– ½ teaspoon salt

– 1 teaspoon vanilla extract

– 2 large eggs, beaten

– ¼ cup melted butter (some variations use ½ cup)

– 1 cup brown sugar (for the topping)

– ⅓ cup all-purpose flour (or gluten-free flour alternative)

– 1 cup chopped pecans (can substitute oats for nut allergies)

– ⅓ to ½ cup melted butter (for topping)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a medium-size casserole dish (about 2 quarts) to prevent sticking.

Cook and Mash Sweet Potatoes: Peel and boil, bake, or roast the sweet potatoes until tender. Drain if boiled, then mash in a large bowl until smooth.

Mix the Base: Add 1 cup sugar, ¼ cup melted butter or plant-based alternative, 2 well-beaten eggs (or flax eggs), ½ teaspoon salt, and 1 teaspoon vanilla extract to the mashed sweet potatoes. Mix thoroughly until creamy and well combined. Using an electric mixer and beating for 3-4 minutes enhances fluffiness.

Prepare the Topping: In a separate bowl, combine 1 cup brown sugar, ⅓ cup flour or gluten-free substitute, 1 cup chopped pecans (or oats/seeds), and ⅓ to ½ cup melted butter. Stir until crumbly.

Assemble: Spread the sweet potato mixture evenly in the casserole dish. Sprinkle the prepared topping evenly over the sweet potatoes to cover.

Bake: Place the dish in the oven and bake for about 30 minutes until the topping is golden brown and the casserole is heated through.

Rest and Serve: Allow the casserole to cool and set for at least 30 minutes before serving. This resting period improves texture and makes slicing easier.

Notes

🌰 Use pecans in the crust for authentic flavor and texture; substitute oats if nut allergies are a concern.
⏲️ Let the casserole rest for at least 30 minutes after baking to enhance texture and make slicing easier.
🔥 Roast sweet potatoes before mashing to add a deeper richness and natural sweetness to the dish.

Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 30 minutes
Category: Side Dish or Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (approx.)
Calories: 350 kcal (estimate)
Sugar: 20 g (estimate)
Sodium: 150 mg (estimate)
Fat: 18 g (estimate)
Saturated Fat: 7 g (estimate)
Unsaturated Fat: 9 g (estimate)
Trans Fat: 0 g
Carbohydrates: 40 g (estimate)
Fiber: 4 g (estimate)
Protein: 4 g (estimate)
Cholesterol: 60 mg (estimate)

Keywords: Ruth Chris, Sweet Potato Casserole, Pecan Topping, Marshmallows