Ruth's Chris Sweet Potato Casserole

This Ruth's Chris sweet potato casserole is a copycat of the restaurant version. It's a layer of creamy sweet potatoes that's topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals!

Course Side

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 500kcal

Author Sara Welch

Ingredients

3 cups cooked sweet potatoes sliced or cubed
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
12 tablespoons butter melted, divided use
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.
Beat with a mixer until well blended and fluffy.
Spoon the sweet potato mixture into the prepared dish in an even layer.
In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
Sprinkle the brown sugar mixture over the sweet potatoes.
Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
Let sit for 10 minutes, then serve.

Video

Notes

You can bake, steam or boil your potatoes. I typically bake mine whole, then remove the peels or simply scoop out the insides.

This recipe calls for beating the sweet potatoes with a mixer, which makes for light and fluffy sweet potatoes with a few chunks mixed in. If you prefer a super smooth texture, try using a food processor instead.

Nutrition