Ruth's Chris-Style Sweet Potato Casserole
A decadent and creamy sweet potato casserole with a crunchy pecan topping, inspired by the classic dish at Ruth's Chris Steak House.
Equipment
- Large pot
- Potato masher or electric mixer
- Large bowl
- Medium Bowl
- Pastry blender or your fingers
- 9x13 inch Baking Dish
Ingredients
Sweet Potato Filling
- 3 lbs Sweet potatoes peeled and cubed
- 1 cup Granulated sugar
- 1 cup Unsalted butter melted
- 1/2 cup Heavy cream
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Salt
Pecan Topping
- 1 cup All-purpose flour
- 1/2 cup Packed light brown sugar
- 1/2 cup Chopped pecans
- 1/2 cup Unsalted butter cold, cut into cubes
- 1/4 cup Cold milk
Instructions
Instructions
- Boil sweet potatoes: Place cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer 15-20 minutes, or until tender. Drain well.
- Mash sweet potatoes: While hot, mash thoroughly using a potato masher or electric mixer.
- Combine wet ingredients: In a large bowl, whisk together melted butter, heavy cream, eggs, vanilla, cinnamon, nutmeg, cloves, salt, and sugar.
- Add to sweet potatoes: Pour wet ingredients into mashed sweet potatoes; mix well.
- Make topping: In a medium bowl, combine flour and brown sugar. Cut in cold butter using a pastry blender or fingers until crumbly. Stir in pecans and milk.
- Assemble and bake: Pour sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle topping evenly.
- Bake: Bake at 350°F (175°C) for 30-35 minutes, or until topping is golden brown and casserole is heated through.
- Cool slightly: Let cool a few minutes before serving.
Notes
For a richer flavor, use brown sugar instead of granulated sugar in the sweet potato filling. You can also add a pinch of ginger or allspice to the filling for extra warmth. Leftovers can be stored in the refrigerator for up to 3 days.