Ruth’s Chris Sweet Potato Casserole Recipe
Indulge in the decadent richness of Ruth’s Chris Sweet Potato Casserole, a classic holiday side dish that combines creamy sweet potatoes with a crunchy pecan topping. This recipe mirrors the famous restaurant’s version, delivering a perfect balance of sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
Topping:
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix until smooth and well combined. Pour the mixture into the prepared baking dish and spread evenly.
- In a separate bowl, mix the brown sugar, flour, chopped pecans, and softened butter until crumbly. Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes, or until the topping is golden and the filling is set. Let it cool slightly before serving.
Notes
- You can make this casserole a day in advance and bake just before serving.
- For a smoother texture, you can puree the sweet potatoes before mixing.
- This dish also freezes well—just thaw overnight and reheat in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 33g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 75mg
