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Ruth’s Chris Sweet Potato Casserole

Ruth Chris Sweet Potato Casserole

This Ruth Chris–style Sweet Potato Casserole is rich, velvety, and crowned with a buttery pecan topping that bakes to golden perfection. A holiday favorite, it delivers the perfect balance of sweetness, spice, and crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 4 cups sweet potatoes, peeled and cubed
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Pecan Topping
  • 1 cup pecans, chopped
  • 1/2 cup flour
  • 1/2 cup brown sugar (for topping)
  • 1/4 cup butter (for topping)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Boil the sweet potatoes in a large pot until tender, about 15–20 minutes.
  3. Drain and mash the sweet potatoes in a large bowl.
  4. Add granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
  5. Pour the sweet potato mixture into a greased baking dish.
  6. In a separate bowl, combine chopped pecans, flour, brown sugar, and melted butter for the topping.
  7. Sprinkle the pecan topping evenly over the sweet potato base.
  8. Bake for 30–35 minutes, until the topping is golden brown.
  9. Let cool slightly before serving.

Notes

For a lighter version, replace part of the butter with applesauce or use reduced-sugar alternatives. You can also prepare the casserole a day ahead and bake before serving.