Ruth Chris Sweet Potato Casserole Recipe
Make Ruth Chris Sweet Potato Casserole at home with fresh sweet potatoes, melted butter, brown sugar, and pecans. Sweet, silky, and comforting.
Equipment
- Large pot (for boiling sweet potatoes)
- Colander for draining
- Potato masher or hand mixer
- Large mixing bowl
- Medium mixing bowl (for topping)
- Measuring cups and spoons.
- Whisk
- Rubber spatula
- 9x13-inch baking dish
- Oven
- Knife and cutting board
Ingredients
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes about 4–5 large sweet potatoes
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk or heavy cream
- ½ teaspoon salt
For the Pecan Topping:
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ½ cup unsalted butter melted
Instructions
Step 1: Prepare the Sweet Potatoes
- Peel the sweet potatoes and cut them into chunks. Place them in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until they are fork-tender.
- Drain them well and let the steam escape for a few minutes. This helps remove extra moisture.
Step 2: Mash Until Smooth
- Place the cooked sweet potatoes in a large mixing bowl. Mash them until smooth. If you want an ultra-creamy texture, use a hand mixer for 1–2 minutes.
Step 3: Mix the Filling
- Add the melted butter, sugar, eggs, vanilla extract, milk, and salt. Whisk or mix until everything is fully combined. The mixture should look creamy and slightly fluffy.
- Taste it. This is my favorite part. Adjust sweetness if needed.
Step 4: Prepare the Baking Dish
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Pour the sweet potato mixture into the dish and smooth the top with a spatula.
Step 5: Make the Pecan Topping
- In a medium bowl, combine brown sugar, flour, and chopped pecans. Pour in the melted butter and stir until the mixture forms a crumbly texture.
Step 6: Add the Topping
- Sprinkle the pecan mixture evenly over the sweet potato filling. Make sure every corner is covered.
Step 7: Bake
- Bake for 35–40 minutes, or until the topping is golden brown and slightly crisp.
- Let the casserole rest for at least 10 minutes before serving. This helps it set perfectly.