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Ruth’s Chris Sweet Potato Casserole with golden and crisp brown sugar–pecan topping
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Ruth’s Chris Sweet Potato Casserole

This Ruth’s Chris Sweet Potato Casserole has silky smooth sweet potatoes, with golden and crisp brown sugar–pecan topping. It's the best holiday side dish!
Course Side Dish
Cuisine American
Keyword sweet potato casserole recipes, sweet potatoes
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 794kcal
Author Kathleen

Ingredients

  • 4 cups sweet potatoes baked and mashed (skins removed)
  • 3 tablespoons olive oil
  • 1 1/2 cups granulated sugar
  • 1 1/4 teaspoons fine salt divided
  • 1/2 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted

Pecan Topping

  • 1 1/2 cups light brown sugar packed
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chopped pecans
  • 1/2 cup unsalted butter melted
US Customary - Metric

Instructions

Roast the Sweet Potatoes

  • Preheat oven to 400°F (204ºC). Line a large baking sheet with parchment paper.
  • Slice whole sweet potatoes in half lengthwise. Rub the cut surfaces with olive oil (3 tablespoons).
  • Place sweet potatoes cut-side up on the baking sheet and sprinkle evenly with 1/2 teaspoon salt.
  • Roast for 40 minutes, or until very tender and easily pierced with a fork (internal temp should be 205–212°F for ideal mashed texture).
  • Remove from oven and reduce oven temperature to 350°F (177ºC) for baking the casserole.
  • Let sweet potatoes cool until warm but not hot. Scoop flesh into a large mixing bowl; discard skins.

Mix the Sweet Potato Base

  • Add the remaining 3/4 teaspoon salt, vanilla (1/2 teaspoon), melted butter (1/2 cup), and sugar (1 1/2 cups) to the bowl.
  • Mix with a hand mixer on medium speed for 1–2 minutes, until very smooth, fluffy, and completely combined.
  • This yields the classic silky restaurant texture.
  • Add eggs (2) once the mixture is no hotter than warm to the touch (hot sweet potatoes can scramble them).
  • Mix again on low for 15–20 seconds, just until incorporated.
  • Transfer mixture to a lightly greased 9×13-inch casserole dish and spread evenly.

Make the Pecan Topping

  • Spread chopped pecans (1 1/2 cups) on a baking sheet and toast at 350°F (177ºC) for 5–7 minutes, just until fragrant. Let cool slightly.
  • In a separate bowl, stir together brown sugar (1 1/2 cups), flour (1/2 cup), toasted pecans, and melted butter (1/2 cup) until well combined.
  • Sprinkle the topping evenly over the sweet potato layer.

Bake

  • Bake at 350°F (177ºC) for 28–35 minutes, or until the topping is golden brown and edges are bubbling around the sides.
  • Let the casserole rest 10 minutes before serving.

Notes

  1. Whip it longer than you think. One to two full minutes with a hand mixer makes the filling unbelievably smooth and airy. It’s the biggest “wow” upgrade.
  2. Don’t skip the pecan toasting. It intensifies the nutty flavor and keeps the topping crisp instead of soft.
  3. Let the topping fully cover the surface. Bare spots can lead to uneven browning.
  4. Start checking at 28 minutes. Brown sugar caramelizes fast—your goal is golden, not dark brown.
  5. Make ahead for holidays. Prep each component separately, refrigerate, assemble on the day of, and bake fresh.

Nutrition

Serving: 1serving | Calories: 794kcal | Carbohydrates: 100g | Protein: 5g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 102mg | Sodium: 431mg | Potassium: 394mg | Fiber: 4g | Sugar: 81g | Vitamin A: 10214IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg