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for the Best Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole Recipe

A rich, buttery sweet potato casserole with a crisp pecan topping — a spot-on copycat of the iconic steakhouse

  • Total Time: 55 minutes
  • Yield: 8 1x

Ingredients

Scale

For the Sweet Potato Filling:

  • 3 cups mashed sweet potatoes (about 3–4 medium potatoes)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract

For the Pecan Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter (melted)

Instructions

  1. Peel and boil sweet potatoes until fork tender. Mash until smooth. Measure 3 cups.
  2. Preheat oven to 350°F (175°C). In a large bowl, mix mashed sweet potatoes with sugar, butter, eggs, milk, and vanilla until smooth. Pour into greased 9×13 baking dish.
  3. In a separate bowl, mix flour, brown sugar, chopped pecans, and melted butter to form crumb topping.
  4. Sprinkle topping evenly over the sweet potato mixture.
  5. Bake for 30–35 minutes until golden and bubbly.
  6. Let cool slightly. Serve warm.

Notes

  • Use fresh sweet potatoes for best flavor.

  • You can prep the filling and topping a day ahead and bake later.

  • Make it nut-free by replacing pecans with seeds or oats.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Side Dish
  • Cuisine: American

Nutrition

  • Calories: 340

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