These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.
3 cups cooked and mashed sweet potatoes ((see Note))
1 cup white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs (well beaten)
1/2 cup butter (melted, (1 stick))
Categories
Side Dish
Cuisine
American
Steps
Preheat oven to 375 degrees. Spray a medium-size casserole dish (around 2 quarts - I use a 7x11 baking dish) with nonstick spray.
For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
*If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Makes 10 servings. Allow to set for a few minutes before serving.
Nutitrion
Serving Size: 1 /8 of the recipe
Reviews
Amy on 2025-11-30 (4 stars): Wasn't as devoured as other recipes in the past*, but had great bones to make it my own. Next time will add less sugar to the potatoes, and a bit more seasonings like maybe cinnamon, ginger, nutmeg, etc. (NOT a lot, like 1/4-1/2 tsp) but feel that might make it over the top amazing.
Loved being able to make it through step 4 Tuesday for Thanksgiving Thursday and it traveled easily.
*Note, made a double batch for Thanksgiving with 8 older kids and 8 adults and had at least half left. I did add lines of marshmallows which I would personally do again, but aren't strictly needed
Cooktoday on 2025-11-30 (5 stars): This is my go to sweet potato casserole recipe. I usually reduce the sugar in the potato mix as the topping is plenty sweet and the dish turns out great. Anything to reduce a few calories from Thanksgiving dinner!
Jenni on 2025-11-28 (4 stars): I made this but used 1-1/2c of sugar and it was still a little too sweet for me. Eeryone else said it was perfect. I love this recipe, but I made some other alterations that created the perfect blend. I'll continue to use less sugar.
Leigha on 2025-11-27 (5 stars): Made ahead and followed instructions- was delicious!
I had eyeballed my topping measurements and had to play with it to get it crumbly but totally my fault and forgiving!
Terri Joy on 2025-11-27 (5 stars): I reduced the sugar too. Wish I had thought to add in nutmeg. I love nutmeg so the addition of a small amount sounds great! I will sprinkle it on before I add the steussel. Thanks for the tip!
Amber Griffin on 2025-11-27 (5 stars): Can you use almonds instead of pecans?
Joshua L Whitley on 2025-11-26 (5 stars): I cook this recipe every thanks giving for the last 5 years. Always a big hit with everyone. Thank you so much for providing
Amanda on 2025-11-26 (5 stars): Can I prepare the whole dish, refrigerate for several hours and then bake it when I get to the party?? If so, would the cooking time change?
Meg on 2025-11-26 (4 stars): Bobs Egg Replacer works great, I use it quite often for dishes like this but this time I used Just Egg liquid. If those are not available in your area, cornstarch is fine.
Giuliana on 2025-11-26 (5 stars): Make these every year for Thanksgiving! Then every year I send out the recipe to new fans! Thought I should comment since I love them!!
