Description

If you’ve ever dined at Ruth’s Chris Steak House, you know how unforgettable their sweet potato casserole is. Rich, creamy sweet potatoes topped with a buttery, crunchy pecan crust—it’s a side dish that feels like dessert. Perfect for Thanksgiving, Christmas, or any special dinner, this recipe brings that same indulgent flavor to your own kitchen. The best part? It’s easy to make, can be prepared ahead of time, and always steals the show at the table.

Ingredients

Scale

4 cups cooked and mashed sweet potatoes (about 4 large)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, beaten
1/2 cup heavy cream
1 teaspoon vanilla extract

2 . For the topping

1 cup brown sugar
1/3 cup all-purpose flour
1/3 cup unsalted butter, melted
1 cup chopped pecans

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Instructions

Cook the sweet potatoes by boiling or roasting until tender, then mash until smooth.
Mix mashed sweet potatoes with butter, sugar, eggs, cream, and vanilla until creamy.
Spread mixture evenly into a greased baking dish.
In a separate bowl, combine brown sugar, flour, melted butter, and pecans. Stir until crumbly.
Sprinkle topping evenly over the sweet potato mixture.
Bake at 350°F (175°C) for 30–40 minutes, until topping is golden brown and crisp.
Let rest 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling for a richer flavor.
For a nut-free version, replace pecans with oats or graham cracker crumbs.
Prepare the filling ahead and refrigerate; add the topping just before baking.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 8
Calories: 420
Sugar: 35g
Sodium: 120mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg