I love how simple this recipe is, yet the results are so elegant and satisfying. It’s made with pantry staples, but the taste is restaurant-quality. The whipped sweet potato base is creamy and lightly sweetened, and the pecan topping adds a nutty crunch that brings everything together. It’s the kind of dish that makes any meal feel like a special occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sweet potato base: 3 cups cooked, mashed sweet potatoes (fresh preferred) 1 cup granulated sugar 1/2 cup softened butter 2 large eggs 1/2 teaspoon salt 1/2 teaspoon vanilla extract
For the pecan topping: 1 cup light brown sugar 1/2 cup all-purpose flour 1 cup chopped pecans 1/3 cup melted butter
Directions
I preheat the oven to 350°F and grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
In a large mixing bowl, I combine the cooked sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. I beat everything together until smooth and creamy.
I pour the sweet potato mixture into the prepared baking dish and smooth it out evenly with a spatula.
In another bowl, I stir together the brown sugar, flour, chopped pecans, and melted butter until it becomes a crumbly mixture.
I sprinkle the pecan topping evenly over the sweet potato layer.
I bake the casserole uncovered for 35 minutes, until it’s bubbly and the top is golden brown.
Once out of the oven, I let it rest for about 10 minutes before serving. This helps it set and makes it easier to slice or scoop.
Servings and Timing
This recipe serves 6–8 people. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
Variations
I sometimes top it with mini marshmallows during the last 10 minutes of baking for a more classic holiday twist.
For a deeper, more complex flavor, I swap out the white sugar for maple syrup in the sweet potato base.
Toasting the pecans before adding them to the topping brings out their natural nuttiness.
I use gluten-free flour to make this dish gluten-free without changing the texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F until heated through, or microwave individual portions. If I want to keep the topping crisp, I reheat uncovered in the oven. This dish can also be made a day in advance and baked just before serving.
FAQs
Can I use canned sweet potatoes?
Yes, I can use canned, but I drain them well and mash thoroughly. Fresh cooked sweet potatoes give a better texture and flavor, though.
Can I make this ahead of time?
Absolutely. I prepare the casserole and topping separately, refrigerate them, then assemble and bake when ready. It’s perfect for holiday prep.
How do I toast pecans for this recipe?
I place chopped pecans in a dry skillet over medium heat and stir for a few minutes until fragrant and lightly browned. It makes a big difference in flavor.
Can I freeze sweet potato casserole?
Yes, I freeze the unbaked casserole (without topping) wrapped tightly for up to 1 month. I thaw overnight in the fridge, add the topping, and bake as usual.
What’s the best way to mash sweet potatoes?
I use a potato masher or hand mixer for a creamy, lump-free base. If I want it extra smooth, I use a food processor.
Conclusion
This Ruth’s Chris Sweet Potato Casserole brings a touch of indulgence to any meal. It’s creamy, rich, and topped with a buttery, nutty crunch that’s impossible to resist. Whether I serve it for a holiday feast or a comforting weeknight dinner, it’s always a crowd-pleaser—and one of those dishes everyone asks me to make again.
This rich and creamy Ruth’s Chris sweet potato casserole recipe features a buttery pecan topping—perfect for holidays or a sweet, comforting side dish.
Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
In a large bowl, combine mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat with a mixer or by hand until smooth and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
Sprinkle the topping evenly over the sweet potato mixture.
Bake uncovered for 35 minutes, or until the topping is golden brown and the casserole is bubbly.
Let it rest for 10 minutes before serving for best texture.
Notes
Add mini marshmallows during the last 10 minutes of baking for a more traditional finish.
Swap some or all of the granulated sugar with maple syrup for a richer flavor.
Toast the pecans beforehand to enhance their nutty flavor.
Use gluten-free all-purpose flour to make this dish gluten-free.
