Go Back
Ruth Chris Sweet Potato Casserole

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Large bowl
  • Medium Bowl
  • Pastry blender or your fingers
  • 9x13 inch Baking Dish

Method
 

Instructions
  1. 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.
  2. Mash sweet potatoes: While hot, mash thoroughly using a potato masher or electric mixer.
  3. Combine wet ingredients: In a large bowl, whisk together melted butter, heavy cream, eggs, vanilla, cinnamon, nutmeg, cloves, salt, and sugar.
  4. Add to sweet potatoes: Pour wet ingredients into mashed sweet potatoes; mix well.
  5. 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.
  6. Assemble and bake: Pour sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle topping evenly.
  7. Bake: Bake at 350°F (175°C) for 30-35 minutes, or until topping is golden brown and casserole is heated through.
  8. 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.