Keto Diet
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse. One of our family favorites and the perfect side dish at Thanksgiving dinner almost as important as the turkey, these sweet potatoes will turn even non-sweet potato lovers into avid fans.
BEST SWEET POTATO CASSEROLE RECIPE
I used to despise sweet potatoes with all that marshmallow topping until last year when my sister-in-law Kim gave me a recipe that changed my mind. The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them.
I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?! It’s not Thanksgiving.” But guess who always ends up licking the plate…me.
RUTH CHRIS
So this year when I stumbled across THE Ruth’s Chris Sweet Potatoes, the original recipe, for the first time on the Ruth Chris website I was torn. Why try something new when I knew how good Kim’s recipe was? A family favorite.
Then as I looked at the recipes closer I realized they were exactly the same except for Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
This is such an easy recipe and is the only way to go as far as a sweet potato recipe. They’re creamy with a brown sugar pecan crust great for a special occasion and holiday meal. No mini marshmallows on top here.
These could easily be dessert maybe even with a scoop of ice cream. You can make these up to a couple of days in advance and then bake the crust for 10 minutes before serving.
PREPARING THE SWEET POTATOES
 |
| Just boil, bake, or even microwave your sweet potatoes. Mash them with a fork or a potato masher. |
Using an electric mixer, make the sweet potato base. Cream them together with some eggs, sugar, and melted butter.
Top with a brown sugar pecan crust. The pecan topping is the best part in my opinion. Pour on top of the casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
MAKE AHEAD SWEET POTATO CASSEROLE
Can these sweet potatoes be made ahead of time?
Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the streusel topping on top and bake according to the directions.
*Note- I’ve also made the entire recipe days ahead and it reheats great the next day! These award winning sweet potatoes will be a hit! Also good at room temperature.
CAN I USE CANNED SWEET POTATOES?
Yes. If you’re looking for the canned version at the grocery store sometimes they are called sweet potatoes and sometimes they are called yams. Make sure you get the ones that are not stored in syrup (these are already sweet enough). You’ll need about 3 (15 ounce) cans to make 3 cups.
OTHER POTATO RECIPES:
SWEET POTATO RECIPES
OTHER THANKSGIVING RECIPES:
Yield: 8 servings
These Ruth’s Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse.
Crust:
-
1
cup
brown sugar -
1/3
cup
all-purpose flour -
1
cup
chopped pecans -
1/3
cup
butter
melted
Sweet Potato Mixture:
-
3
cups
cooked and mashed sweet potatoes
(see Note) -
1
cup
white sugar -
½
teaspoon
salt -
1
teaspoon
vanilla extract -
2
eggs
well beaten -
1/2
cup
butter
melted, (1 stick)
-
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
-
For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
-
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
-
Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
-
*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
-
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
-
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: my SIL Kimi
The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9×13 pan is a 3 quart dish so if you’re doubling it and put it in a 9×13 it might be on the thicker side.
Amount per serving (1grams) —
