🍠 What Makes This Recipe So Good
The first time I had Ruth’s Chris sweet potato casserole, I fell in LOVE. The sweet potato mash is perfectly tender and delicious. The real star of the show on this dish is the praline pecan topping. Chopped pecans, caramelized in brown sugar and spices…my mouth is watering just talking about it! Each bite is so comforting and has the perfect amount of sweetness. This casserole is so impressive, and so easy to make! You probably already have most of the ingredients on hand. There’s no complicated steps, and both the sweet potato mixture and praline crumble come together super quickly. You’ll have an incredible casserole ready to be served in practically no time!
👩🏼🍳 Chef’s Tips
For Ruth’s Chris sweet potato casserole, you don’t have to prep the sweet potatoes any specific way. All that matters here is that they’re fully cooked and then mashed well. You can also whip them if you like that texture better! There are a few different ways to cook sweet potatoes perfectly, and which one you use is really just a matter of how much time you have, what appliances you have, and where you’ve got room to fit in a couple of potatoes. Knowing how to microwave a sweet potato will come in handy more often than you know. I love Instant Pot sweet potatoes because they’re so quick, and Crockpot sweet potatoes are great when you want a set-it-and-forget-it option. Air fryer sweet potatoes are perfect when you want a baked potato taste and texture but don’t have room to spare in your oven. Need more make-ahead recipes for your holiday meals? Add this one to the list! You can prep the components for your copycat Ruth’s Chris sweet potato casserole up to three days in advance! Just let them both cool completely, then refrigerate the praline crumble in one airtight container and the sweet potato mixture in another. On baking day, let them both sit at room temperature 30 minutes so they’re easier to work with. Assemble the casserole as directed below, then bake ’til hot and crisp!
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