Ruth’s Chris–Style Sweet Potato Casserole

Introduction

Ruth’s Chris–Style Sweet Potato Casserole is a rich, indulgent side dish that feels more like a dessert than a vegetable.
Creamy mashed sweet potatoes are sweetened and whipped until silky, then topped with a buttery brown sugar–pecan crust
that bakes into a crisp, caramelized layer. It’s a holiday favorite and a guaranteed crowd-pleaser for Thanksgiving,
Christmas, or any special dinner.

Ingredients

Sweet Potato Base

• 4 cups cooked and mashed sweet potatoes (about 4–5 large)
• 1 cup granulated sugar
• ½ teaspoon salt
• 2 large eggs, beaten
• ½ cup (1 stick) butter, melted
• ½ cup whole milk
• 1 teaspoon vanilla extract

Pecan Streusel Topping

• 1 cup packed brown sugar
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup butter, softened

Instructions

1. Prepare the Sweet Potatoes:
   Preheat oven to 350°F (175°C). Boil or bake sweet potatoes until fork-tender.
   Peel and mash until smooth.
2. Make the Sweet Potato Filling:
   In a large bowl, mix mashed sweet potatoes with sugar, salt, eggs, melted butter,
   milk, and vanilla. Beat until creamy and well combined.
3. Assemble the Base:
   Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
4. Prepare the Topping:
   In a separate bowl, combine brown sugar, flour, and chopped pecans.
   Cut in the softened butter using a fork or your fingers until crumbly.
5. Add the Topping:
   Sprinkle the pecan mixture evenly over the sweet potato layer.
6. Bake:
   Bake uncovered for 30–35 minutes, or until the topping is golden brown and slightly crisp.
7. Rest and Serve:
   Let cool for 10 minutes before serving to allow the casserole to set.

Description

This casserole is luxuriously smooth on the inside with a crunchy, buttery pecan topping on top.
The sweetness is perfectly balanced with rich vanilla and butter flavors, closely mimicking the
iconic Ruth’s Chris version. It’s comforting, elegant, and indulgent without being overpowering.

Tips

• For extra smooth texture, use a hand mixer or food processor for the sweet potatoes.
• Toast pecans lightly before mixing them into the topping for deeper flavor.
• You can prepare the casserole a day ahead and bake just before serving.
• If you prefer less sweetness, reduce the sugar in the filling by ¼ cup.

Correction (Common Mistakes to Avoid)

• Overmixing the eggs: This can make the texture dense instead of creamy.
• Using watery sweet potatoes: Drain well after boiling or bake instead for better consistency.
• Cold butter in topping: Butter should be soft, not melted, to create a crumbly streusel.
• Overbaking: This can dry out the sweet potato layer.

Enjoy

Serve this Ruth’s Chris–Style Sweet Potato Casserole warm alongside roasted turkey, ham, or prime rib.
Whether for a holiday feast or a special dinner, every bite delivers comfort, sweetness, and irresistible crunch.
Enjoy every spoonful!