Ruth’s Chris Sweet Potato Casserole

This recipe recreates the famous steakhouse side dish, known for its silky smooth sweet potato base and its signature crunchy, buttery pecan crust.

Ruth’s Chris Sweet Potato Casserole

Ingredients:

How To Make Ruth’s Chris Sweet Potato Casserole:

Step 1: Prepare the Base: Peel and boil your sweet potatoes until they are fork-tender. Drain and mash them thoroughly. In a large bowl, combine the 4 cups mashed sweet potatoes with the 1/2 cup softened butter, 1 cup granulated sugar, 2 eggs, 1 tsp vanilla extract, 1/2 cup milk, and 1/2 tsp salt. Mix until smooth and creamy.

Step 2: Fill the Dish: Spread the sweet potato mixture evenly into a greased baking dish (a 9×13-inch or a large oval dish works best).

Step 3: Make the Topping: In a separate medium bowl, combine the 1 cup brown sugar, 1/2 cup flour, 1/2 cup chopped pecans, and 2 tbsp melted butter. Stir until the mixture is crumbly and well combined.

Step 4: Top and Bake: Sprinkle the pecan topping evenly over the surface of the sweet potatoes. Bake at 350°F (175°C) for 25–30 minutes, or until the topping is golden brown, crisp, and bubbling.

Step 5: Rest and Serve: Allow the casserole to cool slightly for about 5–10 minutes before serving. This helps the sweet potatoes set so the dish holds its shape.