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Ruth Chris Sweet Potato Casserole

Ruth's Chris-Style Sweet Potato Casserole

A decadent and creamy sweet potato casserole with a crunchy pecan topping, inspired by the famous Ruth's Chris Steak House. Perfect for Thanksgiving or any special occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 3 lbs Sweet potatoes peeled and cubed
  • 1/2 cup Unsalted butter melted
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Whole milk
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt
Topping
  • 1 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Chopped pecans optional
  • 1/2 cup Unsalted butter melted

Equipment

  • Large Pot
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Medium bowl

Method
 

Instructions
  1. Boil sweet potatoes: Place cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer 15-20 minutes, or until tender. Drain well.
  2. Mash sweet potatoes: While still warm, mash sweet potatoes until smooth using a potato masher or electric mixer.
  3. Combine wet ingredients: Stir in melted butter, granulated sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until well combined.
  4. Make topping: In a medium bowl, combine flour, brown sugar, and pecans (if using). Pour in melted butter and mix until crumbly.
  5. Assemble casserole: Pour sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle topping evenly over the mixture.
  6. Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until topping is golden brown and casserole is heated through.
  7. Cool: Let cool for at least 10 minutes before serving.

Notes

For a richer flavor, use maple syrup instead of some of the granulated sugar. You can also add a pinch of ginger to the sweet potato mixture for a warm spice note. Leftovers can be stored in the refrigerator for up to 3 days.