Ruth's Chris Sweet Potato Casserole is a deliciously sweet and creamy side dish that has become a holiday favorite. This recipe recreates the famous steakhouse version, featuring a smooth sweet potato base topped with a crunchy, buttery pecan crust. Perfect for Thanksgiving, Christmas, or any special occasion.
3cupsmashed sweet potatoes: You can use canned sweet potatoesjust be sure to drain them
1cupsugar
1/2teaspoonsalt
1teaspoonvanilla extract
2eggs: Well beaten
1/4cupbutter: Melted
Instructions
Prepare the Crust: In a mixing bowl, combine 1 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1/2 cup melted butter. Stir until well mixed and set aside.
Prepare the Sweet Potato Mixture: Preheat your oven to 350°F (175°C). In another mixing bowl, combine 3 cups mashed sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 well-beaten eggs, and 1/4 cup melted butter. Mix thoroughly until smooth and well incorporated.
Assemble the Casserole: Pour the sweet potato mixture into a buttered baking dish, spreading it out evenly. Sprinkle the prepared crust mixture evenly over the top of the sweet potato mixture.
Bake: Place the dish in the preheated oven and bake for 30 minutes. Once done, allow the casserole to set for at least 30 minutes before serving.
Notes
Variations: Add mini marshmallows on top for a classic twist or incorporate spices like cinnamon or nutmeg into the sweet potato mixture for added depth of flavor.
Substitutions: Use maple syrup instead of brown sugar in the crust or replace butter with a dairy-free alternative for a vegan-friendly dish.