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Ruth Chris Sweet Potato Casserole

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Prep Time: 45 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes (for potatoes)
Total Time: 2 hours
Yield: 10-12 servings
Difficulty: ⭐⭐☆☆☆ (Intermediate)

There are side dishes, and then there are legendary events on a plate. Ruth’s Chris Steak House’s Sweet Potato Casserole firmly resides in the latter category. It’s the dish that guests whisper about, the one that threatens to upstage the main course, a harmonious symphony of velvety, spiced sweet potato and an irresistibly crunchy, buttery brown sugar crust. For many, a holiday table simply feels incomplete without it.

This recipe is a meticulous deconstruction and home-kitchen adaptation of that iconic dish. We will demystify the process, breaking it down into two distinct components: the impossibly smooth, rich filling and the signature crunchy praline-like topping. Achieving that perfect textural contrast—the melt-in-your-mouth sweet potato against the shattering crispness of the pecan streusel—is our ultimate goal. While this recipe requires a few steps and some patience, the result is a show-stopping casserole that tastes just like, if not better than, the restaurant original.

The Anatomy of a Legend: Deconstructing the Two Components

The magic of this casserole lies in its dual nature. One is a creamy, custard-like base; the other is a candy-like, crunchy blanket. Mastering each part separately is the key to success.

Ingredients

For the Sweet Potato Filling:

  • 5 lbs (about 4-5 large) Orange-Fleshed Sweet Potatoes (often labeled as Garnet or Jewel): Their vibrant color and high moisture content create the best texture and flavor.

  • 1 cup (2 sticks / 226g) Unsalted Butter, melted: This provides the foundational richness.

  • 1 ½ cups (300g) Granulated Sugar: For the characteristic sweetness.

  • ½ cup (120ml) Whole Milk or Heavy Cream: Heavy cream will yield a richer, more decadent filling.

  • 2 Large Eggs, lightly beaten: Essential for binding the filling and giving it a cake-like structure.

  • 2 tsp Pure Vanilla Extract

  • 1 tsp Ground Cinnamon

  • ½ tsp Fine Sea Salt

  • ¼ tsp Ground Nutmeg: A hint of warm, aromatic spice.

For the Brown Sugar Pecan Topping:

  • 1 cup (220g) Light Brown Sugar, packed: The molasses notes are crucial for depth.

  • 1 cup (120g) Chopped Pecans: The star of the crunch.

  • ⅓ cup (42g) All-Purpose Flour: The binder for the streusel.

  • ⅓ cup (76g) Unsalted Butter, cold and cubed: Cold butter is essential for creating a crumbly, clumpy topping.

  • ¼ tsp Fine Sea Salt: To balance the intense sweetness.

Essential Equipment

  • Large baking sheet

  • Large stockpot for boiling or a roasting pan

  • Electric hand mixer or stand mixer

  • 9×13 inch Baking Dish

  • Medium mixing bowl

  • Fork and potato masher (optional)

Step-by-Step Instructions

Part 1: Preparing the Sweet Potato Base (Time: 45 minutes | Intensity: Medium)

Step 1: Cook the Sweet Potatoes to Perfection
Preheat your oven to 400°F (200°C). While there are multiple ways to cook sweet potatoes, roasting is highly recommended. It concentrates their natural sugars and flavor far better than boiling, which can waterlog them.

Thoroughly scrub the 5 lbs of sweet potatoes and pierce each one several times with a fork. Place them directly on the oven rack or on a baking sheet. Roast for 45-60 minutes, or until they are very tender and easily pierced with a knife. The skin may leak some sugary syrup—this is normal and desirable.

Alternative (Faster) Method:
You can peel and cube the sweet potatoes, then boil them until fork-tender (about 15-20 minutes). Be sure to drain them extremely well in a colander.

Step 2: Peel and Whip the Potatoes
Allow the roasted sweet potatoes to cool until they are safe to handle. Slice them in half and scoop the fluffy flesh into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl for a hand mixer.

Discard the skins. While the potatoes are still warm, add the 1 cup of melted butter. Mix on low speed until the butter is incorporated. This step allows the fat to be absorbed more easily.

Step 3: Combine the Remaining Filling Ingredients
To the sweet potato and butter mixture, add the 1 ½ cups of granulated sugar, ½ cup of milk/cream, 2 beaten eggs, 2 teaspoons of vanilla extract, 1 teaspoon of cinnamon, ½ teaspoon of salt, and ¼ teaspoon of nutmeg.

Increase the mixer speed to medium and beat for 2-3 minutes, scraping down the sides halfway through. The goal is a perfectly smooth, silky, and lump-free consistency. This whipping process incorporates air, making the filling light and fluffy.

Step 4: Assemble the Base
Reduce the oven temperature to 350°F (175°C). Grease your 9×13 inch baking dish with butter or non-stick spray.

Pour the whipped sweet potato mixture into the prepared dish and use a spatula to spread it into a smooth, even layer.

Part 2: Crafting the Iconic Topping (Time: 10 minutes | Intensity: Low)

Step 5: Create the Crunchy Streusel
In a separate medium bowl, combine the 1 cup of packed brown sugar, 1 cup of chopped pecans, ⅓ cup of flour, and ¼ teaspoon of salt.

Add the ⅓ cup of cold, cubed butter. Using a pastry cutter, your fingers, or a fork, work the butter into the dry ingredients until the mixture is crumbly and resembles coarse sand, with plenty of pecan-sized clumps. Do not overmix into a paste. The clumps are what create the delightful, crunchy praline texture.

Step 6: Top and Bake
Sprinkle the streusel topping evenly over the entire surface of the sweet potato base. Do not press it down.

Part 3: The Final Bake & Serving (Time: 45 minutes | Intensity: Low)

Step 7: Bake to Bubbly Perfection
Place the casserole in the preheated 350°F (175°C) oven. Bake for 40-50 minutes, or until the filling is fully set (it should only jiggle slightly in the very center when shaken) and the topping is deep golden brown, bubbly, and crisp.

You may see some of the filling bubbling up around the edges—this is a good sign!

Step 8: The Brief Rest
Remove the casserole from the oven and place it on a wire rack. Allow it to rest for 15-20 minutes before serving. This rest period allows the filling to set firmly, making it much easier to scoop and serve clean portions. The topping will also harden slightly into its signature candy-like crunch.

Serve warm, scooping down to the bottom to ensure every portion gets a perfect ratio of the creamy filling and the crunchy topping.

Storage, Make-Ahead & Tips for Success

  • Storage: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire casserole, covered with foil, in a 300°F (150°C) oven until warm.

  • Freezing: This casserole freezes exceptionally well. Assemble completely but do not bake. Wrap the entire dish tightly in both plastic wrap and foil. Freeze for up to 3 months. To cook, bake from frozen (do not thaw) in a 350°F (175°C) oven, covered for the first 30 minutes, then uncovered for the remaining 40-50 minutes, or until hot and bubbly.

  • Troubleshooting:

    • Watery Filling: This is caused by using boiled potatoes that were not drained well enough or a low-starch potato variety. Roasting is the best defense. If your filling seems loose before baking, you can add 2-3 tablespoons of flour to the mixture to help stabilize it.

    • Topping Sinks: Ensure your filling is thick and whipped before adding the topping. A runny filling will cause the streusel to sink.

    • Topping Burns: If the topping is browning too quickly, tent the dish loosely with aluminum foil for the remainder of the baking time.

Nutrition Information

(Approximate values per serving, based on 12 servings. This is a decadent dish.)

  • Calories: ~550 kcal

  • Total Fat: 29g

  • Saturated Fat: 14g

  • Cholesterol: 85mg

  • Sodium: 180mg

  • Total Carbohydrates: 72g

  • Dietary Fiber: 5g

  • Sugars: 52g

  • Protein: 5g

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

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