Copycat Ruth Chris Sweet Potato Casserole with Hazelnuts

Enjoy this sweet potato casserole topped with toasted hazelnuts. It's my Copycat Ruth Christ sweet potato casserole! This easy, flavorful side dish is perfect for Thanksgiving and will be a hit with family and friends!

Sweet potatoes have always been a staple in my pantry. Their naturally sweet flavor is a favorite with my kids, and I love that they can be prepared in so many different ways. I can make them even sweeter or turn them into something savory. I crave them every once in a while and even enjoy them just boiled... they're that good! It's one of my favorite casserole recipes, alongside this savory French toast casserole and ground beef zucchini casserole.

I love making this recipe as a side dish for Thanksgiving, but sometimes I make this as my afternoon snack, especially when I'm craving sweet potatoes and I can't get it out of my head. It takes a little over an hour to make but it's very much worth it. It's satisfying when you feel the smoothness and the hazelnut crunch in every bite.

Your kids will surely love this as well; they wouldn't even notice that they're eating a vegetable dish if they have it paired with chicken (I've tested this many times; take my word for it). If you want to prepare an easy, hearty dish for your family, this sweet potato casserole with hazelnuts is a recipe you'll love!

Instructions to Make Your Own Copycat Ruth Chris Sweet Potato Casserole

Preheat the Oven

Begin by preheating your oven to 375°F (190°C). This step is important as it ensures that your casserole cooks evenly and thoroughly once it is placed in the oven.

Prepare the Sweet Potatoes

Next, take your sweet potatoes and peel them using a vegetable peeler. Once peeled, cut the sweet potatoes into small, even cubes. This will help them cook uniformly. Place the cubed sweet potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Allow the sweet potatoes to boil for about 15 minutes, or until they are tender enough to be easily pierced with a fork.

Mash the Sweet Potatoes

Once the sweet potatoes are tender, carefully drain them using a colander to remove the hot water. Return the drained sweet potatoes to the pot or transfer them to a mixing bowl. Use a potato masher or a fork to mash the sweet potatoes until they are smooth and creamy. This will be the base of your casserole.

Combine the Ingredients

In the bowl with the mashed sweet potatoes, add the sugar, milk, egg, melted butter, vanilla extract, and salt. Using a whisk or a spoon, mix all the ingredients together until they are well combined and the mixture is smooth. Make sure there are no lumps, as a creamy texture will enhance the overall dish.

Prepare the Baking Dish

Take a 9x13-inch baking dish and lightly grease it with cooking spray or a small amount of butter. This will prevent the casserole from sticking to the dish. Once greased, spread the sweet potato mixture evenly in the bottom of the baking dish. Use a spatula to smooth the top, making sure it is level.

Prepare the Topping

In a separate bowl, combine the brown sugar, flour, melted butter, and chopped hazelnuts. Stir these ingredients together until they form a crumbly mixture. The hazelnuts will add a delightful crunch and nutty flavor to the topping, while the brown sugar will provide sweetness.

Add the Topping

Evenly sprinkle the topping mixture over the sweet potato layer in the baking dish. Make sure to cover the sweet potato mixture completely for an even crispy texture. This will create a delicious contrast to the creamy sweet potatoes underneath.

Bake the Casserole

Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the topping is golden brown and crispy. Keep an eye on it during the last few minutes of baking to prevent over-browning.

Serve the Casserole

Once baked, remove the casserole from the oven and let it cool for a few minutes. This will help the flavors settle and make it easier to serve. Use a spatula to cut the casserole into squares or scoop it into individual portions. Serve hot as a delicious side dish that pairs well with a variety of main courses. Enjoy your casserole!

Storage

To store sweet potato casserole with hazelnuts, allow the dish to cool to room temperature before transferring it to an airtight container. For optimal freshness, refrigerate the casserole for up to 3 days. If you want to freeze it, portion the casserole into freezer-safe containers, removing as much air as possible to prevent freezer burn. To reheat, place the casserole in the oven at 350°F (175°C) for about 25-30 minutes, or until heated through. You can also use a microwave, heating in 1-minute intervals until warm. If the casserole is frozen, it’s best to thaw it in the refrigerator overnight before reheating. Enjoy your leftovers!

What to Serve with Sweet Potato Casserole with Hazelnuts

This sweet potato casserole with hazelnuts goes so well with chicken or turkey, especially my air fryer BBQ chicken drumsticks, crispy easy air fryer chicken wings with Italian seasoning, and even the Cajun style baked turkey breast with vegetables as additional vegetables! 

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