Ruth’s Chris Sweet Potato Casserole
A rich and buttery sweet potato casserole with a crunchy pecan topping, inspired by the classic side dish from Ruth’s Chris Steak House. Sweet, comforting, and perfect for holiday meals.
Servings: 4 servings
Calories: 420kcal
Equipment
- 1-1/2 quart baking dish
Ingredients
Pecan Crust Topping
- 3/4 cup brown sugar
- 1/4 cup all purpose flour
- 3/4 cup chopped pecans
- 1/4 cup butter melted
Sweet Potato Filling
- 3/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg
- 2 cups mashed sweet potatoes prep with fresh sweet potatoes first, approximately 2-3 medium sized raw sweet potatoes
- 1/4 cup butter melted
Instructions
Prep the Sweet Potatoes (Fresh) - This can be done the night before.
- Peel sweet potatoes and cut into 1 inch cubes. Add to a pot of water and boil until fork-tender, just like making mashed potatoes.
- Drain well and mash. Leave some soft chunks if you prefer a more rustic texture. Measure out 2 cups mashed sweet potatoes for the recipe and let cool slightly before mixing.
Make Casserole
- Preheat oven to 350 degrees and butter a 1.5 quart baking dish.
- Mix the pecan crust ingredients together in a small bowl. Set aside.
- In a mixing bowl, combine granulated sugar, salt, vanilla, egg, and mashed sweet potatoes. Stir until fully combined. Add the melted butter and mix again.
- Spread the sweet potato mixture evenly into the prepared dish. Sprinkle the pecan crust mixture evenly over the top. Bake for 30 minutes.
- Let stand 30 minutes before serving so the topping can set.
Notes
This casserole should sit for approx. 30 minutes for serving as noted by the original restaurant recipe. Please plan accordingly.
Nutrition
Serving: 1cup | Calories: 420kcal