Ruth Chris Sweet Potato Casserole

Here’s a copycat Ruth’s Chris Sweet Potato Casserole recipe — rich, creamy, and topped with that famous crunchy pecan crust! 🥧✨

Ruth’s Chris–Style Sweet Potato Casserole

Ingredients

For the sweet potato base:

• 3 cups mashed sweet potatoes (about 3–4 medium, cooked & peeled)

• 1 cup granulated sugar

• ½ tsp salt

• 1 tsp vanilla extract

• 2 large eggs, beaten

• ½ cup (1 stick) unsalted butter, melted

For the pecan topping:

• 1 cup chopped pecans

• 1 cup light brown sugar, packed

• ⅓ cup all-purpose flour

• ⅓ cup unsalted butter, melted

Instructions

1. Prep & cook potatoes

   • Preheat oven to 350°F (175°C).

   • Bake or boil sweet potatoes until tender, then mash until smooth.

2. Make the base

   • In a mixing bowl, combine mashed sweet potatoes, granulated sugar, salt, vanilla, eggs, and melted butter. Mix well.

   • Spread evenly into a greased 9×13-inch baking dish.

3. Make the topping

   • In another bowl, mix pecans, brown sugar, flour, and melted butter until crumbly.

4. Assemble & bake

   • Sprinkle topping evenly over sweet potato mixture.

   • Bake uncovered for 30–40 minutes, or until topping is golden brown and filling is set.

5. Serve

   • Let rest for 5–10 minutes before serving warm.

Tips & Variations

• Add a dash of cinnamon or nutmeg to the sweet potato base for a hint of spice.

• For a marshmallow twist, sprinkle mini marshmallows over the top in the last 10 minutes of baking.

• Can be made a day ahead — assemble, refrigerate, then bake just before serving.