Description
This Ruth Chris Sweet Potato Casserole has a creamy, rich base and a buttery brown sugar pecan topping — just like the steakhouse favorite but easy to make at home.
Ingredients
Scale
- 3 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Peel and cube the sweet potatoes. Boil until very tender, then drain well.
- Return drained sweet potatoes to the warm pot for 2–3 minutes, stirring occasionally to dry out excess moisture. Mash until smooth.
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Mix until silky and well blended.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In another bowl, stir together brown sugar, flour, pecans, and melted butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 30–35 minutes, or until topping is golden and crisp.
Notes
Letting the sweet potatoes dry out in the warm pot before mashing creates a rich, thick base just like the original Ruth’s Chris version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 30g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Ruth Chris sweet potato casserole, steakhouse side, holiday casserole, pecan topping