Ruth’s Chris Copycat Sweet Potato Casserole
Have you had the pleasure to indulge at a Ruth’s Chris Restaurant? I have and one of my favorite sides is this Ruth’s Chris Copycat Sweet Potato Casserole.
We will be going again to Ruth’s Chris Restaurant soon for a little family celebration. I can’t wait!! We have done a few other recipes from this restaurant like Ruth’s Chris Copycat BBQ Shrimp and Copycat Ruth’s Chris Shoestring Fries,
Now you can make this amazing side at home and enjoy all its divine flavors. This would be a highlight on any Thanksgiving or Christmas table and is always one of our faves!
This is part of our 25 New Holiday Make Ahead Casserole collection where you will find even more great recipes. I think sides make the meal, everyone loves a great casserole!!
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Crispy sweet pecan topping with creamy sweet potatoes underneath, even a person who doesn’t like veggies will be diving into this dish. It is the perfect accompaniment to turkey or other meats. It is comforting and screams the holidays!!
Everyone will be wanting seconds of this dish so you can make extra by doubling the recipe. This screams comfort food for the holidays or anytime.
No marshmallow topping here!! Just a yummy pecan brown sugar streusel. This is a clincher to a side that everyone will love even the people that don’t like sweet potatoes or veggie casseroles.
What are some of your favorite casseroles for the holidays? Do you make the same thing every year or mix it up? I like to have some standards and then add something new too!!
This can also be made ahead and then the topping added on and warmed in the oven. You will get rave reviews from everyone who tries this!! If it already isn’t a family favorite for the holidays it soon will be. INDULGE, ENJOY AND CELEBRATE!!
Ruth’s Chris Copycat Sweet Potato Casserole Recipe
- 2 large sweet potatoes, baked until very tender, peeled and mashed (about 3-4 cups), they take about 60 min. at 350F.
- 3 Tbsp. butter
- 2 Tbsp. 1/2 and 1/2 cream (10%)
- Salt to taste
- PECAN TOPPING
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1 cup pecans, chopped
- 1/3 cup butter
Mashed soft baked sweet potatoes with the butter, cream and salt. Place them in 3-4 ramekins or one larger dish. Mix the brown sugar, flour and butter together until crumbly, add the pecans and place on top of sweet potato. Bake at 350F for 20min. or until the edges are bubbling and the topping lightly browned. Serve immediately.
- Note: This can be made ahead. Leaving the topping off until you are about to put it in the oven. If it is made ahead you will need to bake for an additional 10-15 min. or until heated through.
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Amount Per Serving:Calories: 417 Total Fat: 30g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 47mg Sodium: 301mg Carbohydrates: 35g Fiber: 4g Sugar: 20g Protein: 5g