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Ruth’s Chris Sweet Potato Casserole

A velvety, restaurant-style sweet potato casserole topped with a crisp pecan crumble—just like the iconic Ruth’s Chris version.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Sweet Potato Filling
  • 4 cups mashed sweet potatoes
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs large, beaten
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Pecan Topping
  • 1 cup light brown sugar
  • 1 cup chopped pecans
  • 0.33 cup all-purpose flour
  • 0.33 cup unsalted butter melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Combine mashed sweet potatoes, melted butter, sugar, eggs, vanilla, and salt until creamy.
  3. Spread mixture into the baking dish.
  4. Mix brown sugar, pecans, flour, and melted butter to form crumble.
  5. Sprinkle pecan topping evenly over the sweet potatoes.
  6. Bake for 30–35 minutes until golden and bubbling.
  7. Let cool 10 minutes before serving.

Notes

For deeper flavor, roast the sweet potatoes instead of boiling.