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Ruth's Chris Sweet Potato Casserole
Emily

Ruth’s Chris Sweet Potato Casserole

A rich and comforting holiday side dish featuring creamy sweet potatoes topped with a crunchy brown sugar–pecan crust. Perfect alongside savory mains or festive desserts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup brown sugar
  • ¼ cup all-purpose flour
  • ¾ cup chopped pecans
  • ¼ cup melted butter
  • 3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes)
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs, beaten
  • ½ cup melted butter

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Oven

Method
 

  1. In a bowl, combine brown sugar, flour, chopped pecans, and melted butter. Stir until crumbly.
  2. In another large bowl, mix mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter until smooth and creamy.
  3. Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly. Sprinkle the pecan topping across the surface.
  4. Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until the topping is golden brown and slightly bubbling.
  5. Let cool for a few minutes before serving to allow flavors to meld.

Notes

  • Roasting the sweet potatoes instead of boiling enhances flavor.
  • Add marshmallows or oats to customize the topping.
  • Double the recipe and freeze one for a stress-free holiday season.
  • This casserole pairs perfectly with both savory mains and holiday desserts.