Ruth’s Chris Sweet Potato Casserole
Ruth’s Chris Sweet Potato Casserole is a beloved steakhouse side dish featuring a creamy sweet potato filling topped with a buttery brown sugar and pecan crumble. This comforting, sweet-and-savory casserole is a perfect addition to holiday meals or special gatherings, offering a balance of rich flavor and satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups cooked, mashed sweet potatoes (fresh preferred)
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans (or walnuts as a substitute)
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat until smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture without pressing down.
- Bake uncovered for 35 minutes, or until bubbly and the topping is golden brown.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- Fresh sweet potatoes provide better flavor and texture than canned, but drained canned ones can be used.
- For a nut-free version, omit pecans or substitute with oats.
- Add cinnamon or nutmeg for a warm, spiced variation.
- Assemble ahead of time and refrigerate up to 24 hours before baking; allow extra bake time if chilled.
- Serve alongside roasted meats, vegetables, or as part of a Thanksgiving spread.