Here’s a copycat version of the famous sweet potato casserole served at Ruth’s Chris Steakhouse. A few extras make it even better!
A Must For Thanksgiving
Sweet potato casserole is a must-have side dish for Thanksgiving.
This casserole will always grace your Thanksgiving table if you have a traditional menu.
There are many ways to make sweet potato casserole. This Ruth’s Chris copycat is the best one I’ve tasted.
A Sweet Potato Casserole Good Enough For Dessert
While this casserole goes well with turkey, I can see other possibilities!
Don’t overlook that this can be a dessert! It’s sweet enough and reminds me of a crustless sweet potato pie.
Since none of the ingredients are seasonal–fresh sweet potatoes are available year round–you might want to consider this for a dessert at other times in the year. Canned sweet potatoes are always available, so keep a big can in the pantry. Remember, canned never goes bad.
A Few Changes Made
I based my recipe off my friend Tara’s from Noshing With The Nolands. That’s a good basic recipe that tastes great.
But I wanted to introduce a few flavors that I am fond of with sweet potatoes.
Introducing a whisper of orange, maple syrup and a pinch of cinnamon does it for me. Of course, if you don’t care for any of those, just leave them out. Eliminating any of them won’t result in any recipe failures.
- 2 large cooked sweet potatoes (about 3 cups), mashed
- 1 tbs maple syrup (see NOTES)
- 2 tbs heavy cream
- 1 tsp grated orange zest (see NOTES)
- 2 tbs melted butter
- ½ tsp salt
- pinch of pepper
- ½ cup brown sugar
- 1 tsp cinnamon (see NOTES)
- ¼ cup flour
- ½ cup chopped pecans
- ¼ cup melted butter
- Preheat oven to 375 degrees F. Spray a 1 - 1.5 quart casserole.
- Mix sweet potatoes, maple syrup, cream, orange zest, butter, salt and pepper in a large bowl.
- Place sweet potato mixture in prepared baking dish.
- Mix all the topping ingredients and spread evenly across the top.
- Bake for 30-35 minutes, or until topping is browned and bubbling.