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A close-up spoonful of sweet potato casserole with pecan crust, highlighting the creamy texture of the filling against the crunchy topping.
FL Recipes

Ruth's Chris Sweet Potato Casserole (The BEST Copycat Recipe)

The ultimate copycat Ruth's Chris Sweet Potato Casserole recipe! Features a velvety sweet potato base and a crunchy, buttery pecan crumble topping, just like the famous steakhouse original. The perfect side dish for holidays and special dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Filling
  • 3 lbs sweet potatoes peeled and cut into 1-inch cubes
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs lightly beaten
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Pecan Crumble Topping
  • 1 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup chopped pecans
  • 1/2 tsp ground cinnamon

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Pot
  • 1 Large Bowl
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Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain completely.
  3. In a large bowl, mash the hot sweet potatoes. Add the granulated sugar, softened butter, eggs, heavy cream, vanilla, and salt. Mix with an electric mixer until smooth.
  4. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  5. In a separate bowl, combine the brown sugar and flour for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans and cinnamon.
  6. Sprinkle the pecan topping evenly over the sweet potato filling.
  7. Bake for 30-35 minutes, until the topping is golden brown and the filling is set. Let it cool for 10 minutes before serving.

Nutrition

Calories: 450kcalProtein: 5gFat: 25gFiber: 4g

Notes

For a deeper flavor, you can roast the sweet potatoes instead of boiling them. Pierce them with a fork, and bake at 400°F (200°C) for 45-60 minutes until tender.
Ensure your butter for the topping is very cold to achieve the best crumbly texture.
Toasted pecans add an extra layer of nutty flavor to the topping.
Keyword copycat recipe,ruth's chris sweet potato casserole,sweet potato casserole with pecan topping

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