Ruth’s Chris Sweet Potato Casserole Recipe
The Ruth’s Chris Sweet Potato Casserole Recipe is rich, sweet and deeply comforting. It tastes like dessert but works perfectly as a side dish. This famous steakhouse recipe uses creamy sweet potatoes and a crunchy pecan topping.
Ingredients
- 4 cups mashed sweet potatoes
- ½ cup granulated sugar
- ½ cup melted butter
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
Cook the Sweet Potatoes
- Peel and boil sweet potatoes until soft. Drain well and mash until smooth and creamy.
Mix the Base
- Add sugar, butter, eggs, milk, vanilla and salt. Mix until smooth and well combined.
Prepare the Baking Dish
- Grease the baking dish lightly. Spread the sweet potato mixture evenly inside.
Make the Topping
- Mix brown sugar, flour, butter and pecans in a bowl until crumbly and moist.
Add the Topping
- Sprinkle the pecan mixture evenly over the sweet potato layer.
Bake the Casserole
- Bake at 350°F for thirty-five minutes until golden and set in the center.
Cool Slightly
- Let the casserole rest for ten minutes before serving for best texture.
Notes
- Use fresh sweet potatoes for best flavor.
- Mash until very smooth.
- Do not overbake or it may dry.
- Spread topping evenly for balanced crunch.