Description

This Ruth Chris Sweet Potato Casserole is a rich, buttery, and indulgent holiday side dish. Featuring a smooth, creamy sweet potato base topped with a crunchy, caramelized pecan crumble, it’s the perfect balance of sweet and savory. A must-have for Thanksgiving, Christmas, or any special occasion!

Ingredients

Scale

Sweet Potato Base:

3–4 large sweet potatoes, peeled and chopped
½ cup butter, melted
½ cup brown sugar
2 eggs, beaten
½ cup heavy cream (or milk)
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg

Crunchy Pecan Topping:

1 cup chopped pecans
½ cup brown sugar
¼ cup flour (or almond flour for gluten-free)
4 tbsp butter, melted

Instructions

Step 1: Prepare the Sweet Potatoes

Peel and chop sweet potatoes into chunks.
Boil for 15–20 minutes until fork-tender, then drain.
Mash until smooth and creamy (use a hand mixer for extra silkiness).

Step 2: Make the Sweet Potato Filling

In a large bowl, mix mashed sweet potatoes with butter, brown sugar, eggs, heavy cream, vanilla, cinnamon, and nutmeg until well combined.
Transfer to a lightly greased 9×13-inch baking dish and spread evenly.

Step 3: Make the Pecan Topping

In a bowl, mix pecans, brown sugar, flour, and melted butter until crumbly.
Sprinkle evenly over the sweet potato filling.

Step 4: Bake & Serve

Preheat oven to 350°F (175°C).
Bake uncovered for 30–35 minutes until the topping is golden and crisp.
Let rest for 5–10 minutes, then serve warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sweet potato casserole, Ruth Chris sweet potato, holiday side dish, Thanksgiving casserole, pecan topping, creamy sweet potatoes, Southern comfort food, steakhouse casserole, easy holiday recipes, make-ahead casserole