Ruth’s Chris–Style Sweet Potato Casserole
This homemade version recreates the classic steakhouse favorite, featuring creamy sweet potatoes topped with a buttery, crunchy pecan streusel.
Ruth’s Chris–Style Sweet Potato Casserole
Ingredients
| Ingredient | Quantity |
|---|---|
| Mashed sweet potatoes | 4 cups |
| Softened butter | ½ cup |
| Granulated sugar | 1 cup |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Milk | ½ cup |
| Salt | ½ teaspoon |
| Brown sugar | 1 cup |
| All-purpose flour | ½ cup |
| Chopped pecans | ½ cup |
| Melted butter | 2 tablespoons |
Instructions
Step 1: Prepare the Sweet Potato Base
Peel and boil the sweet potatoes until tender, easily pierced with a fork. Drain thoroughly and mash until smooth. In a large bowl, combine the mashed sweet potatoes with softened butter, granulated sugar, eggs, vanilla, milk, and salt. Mix until creamy and fully incorporated.
Step 2: Assemble in Baking Dish
Spread the sweet potato mixture evenly in a greased baking dish (such as a 9×13-inch pan or a large oval casserole).
Step 3: Make the Pecan Topping
In a medium bowl, stir together brown sugar, flour, chopped pecans, and melted butter until coarse crumbs form.
Step 4: Bake the Casserole
Sprinkle the pecan topping evenly over the sweet potato layer. Bake at 350°F (175°C) for 25–30 minutes, until the topping is golden, crisp, and lightly bubbling.
Step 5: Rest and Serve
Allow the casserole to cool for 5–10 minutes before serving to let it set for cleaner slices.
✨ Smooth, sweet, and perfectly crunchy on top—this casserole is a comforting classic for holidays or any special meal.
