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A rich and creamy Ruth's Chris Sweet Potato Casserole Recipe in a blue scalloped baking dish. A spoon lifts a smooth, velvety portion of sweet potato filling, topped with a crunchy pecan streusel made with brown sugar and butter. The golden-brown pecan topping glistens under warm natural lighting, enhancing the deep orange hue of the sweet potatoes. A perfect holiday side dish for Thanksgiving or special gatherings.

Easy Ruth Chris Sweet Potato Casserole Recipe

This Ruth Chris Sweet Potato Casserole Recipe recreates the famous steakhouse side dish at home. Featuring a velvety sweet potato base topped with a crunchy pecan crust, it's perfect for holidays, special occasions, or whenever you want to elevate your dinner to restaurant quality.
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Course: Holiday, Side Dish
Cuisine: American, Southern
Keyword: holiday side dish, pecan topped casserole, Ruth Chris Sweet Potato Casserole recipe, steakhouse sides, sweet potato recipes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 320kcal
Cost: $12

Equipment

  • 9x13 inch baking dish (Glass or ceramic works best)
  • Large pot (For boiling sweet potatoes)
  • Electric mixer (Stand or hand mixer for smoothest results)
  • Potato masher (Alternative to electric mixer)
  • Medium mixing bowl (For preparing pecan topping)
  • Set measuring cups and spoons (For accurate measurements)

Ingredients

Sweet Potato Base:

  • 3 large sweet potatoes - about 2 pounds, peeled and cut into 1-inch cubes
  • ¾ cup granulated sugar - Can reduce to ½ cup for less sweetness
  • ¼ cup unsalted butter - Melted
  • 2 large eggs - Room temperature
  • ½ cup whole milk - Room temperature
  • 1 teaspoon pure vanilla extract - Use real vanilla, not imitation
  • ½ teaspoon ground cinnamon - Freshly ground if possible
  • ¼ teaspoon salt - Regular table salt

Pecan Crust Topping:

  • 1 cup brown sugar - packed
  • ⅓ cup all-purpose flour - Regular, not self-rising
  • 1 cup pecans - Chopped, can be lightly toasted
  • ⅓ cup unsalted butter - Melted
  • 1 teaspoon vanilla extract - Pure, not imitation

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • Boil sweet potatoes in a large pot of water for 15-20 minutes until fork-tender.
    Boil sweet potatoes in a large pot of water for 15-20 minutes until fork-tender.
  • Drain potatoes thoroughly and return to pot.
  • Mash sweet potatoes until smooth using a potato masher or electric mixer.
  • Add sugar, butter, eggs, milk, vanilla, cinnamon, and salt to the potatoes. Beat until smooth and well combined (2-3 minutes).
    Add sugar, butter, eggs, milk, vanilla, cinnamon, and salt to the potatoes. Beat until smooth and well combined (2-3 minutes).
  • Transfer sweet potato mixture to prepared baking dish.
  • In a medium bowl, combine brown sugar, flour, and chopped pecans.
  • Add melted butter and vanilla to the pecan mixture, stir until crumbly.
  • Sprinkle pecan topping evenly over sweet potato mixture.
  • Bake for 45-50 minutes until topping is golden brown and casserole is set.
  • Let rest for 10 minutes before serving.

Notes

  • Make ahead: Prepare up to 24 hours in advance and refrigerate. Add topping just before baking.
  • For extra flavor, toast the pecans before adding to the topping.

Nutrition

Serving: 180g | Calories: 320kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 98mg | Potassium: 240mg | Fiber: 3g | Sugar: 32g | Vitamin A: 14200IU | Vitamin C: 3.5mg | Calcium: 46mg | Iron: 1.2mg