Easy Ruth Chris Sweet Potato Casserole

This delightful dish combines tender sweet potatoes with a luscious, creamy base and a crunchy, buttery pecan topping, making it an irresistible crowd-pleaser that is shockingly simple to recreate at home.

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Prep Time 20

Cook Time 25

Course: Casserole, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Sweet Potato Base:

3 lbs sweet potatoes peeled and cut into 1-inch chunks (approximately 4-5 medium sweet potatoes)
1/2 cup granulated sugar
1/2 cup unsalted butter (1 stick), softened
1/4 cup milk (whole milk or half-and-half for extra creaminess)
1 large egg beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt

For the Pecan Topping:

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup unsalted butter (1 stick), melted
1 cup chopped pecans

Equipment

Large pot,
Large mixing bowl
Potato masher
Electric Mixer (optional)
9x13-inch baking dish
Medium-sized bowl

Method

Prepare the Sweet Potatoes: Begin by preheating your oven to 375°F (190°C). Place the peeled and chopped sweet potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
3 lbs sweet potatoes
Mash the Sweet Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Mash them thoroughly with a potato masher or an electric mixer until smooth.
Create the Sweet Potato Base: To the mashed sweet potatoes, add the granulated sugar, softened butter, milk, beaten egg, vanilla extract, cinnamon, nutmeg, and salt. Mix until all ingredients are well combined and the mixture is smooth and creamy.
1/2 cup granulated sugar, 1/2 cup unsalted butter, 1/4 cup milk, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt
Prepare a Baking Dish: Lightly grease a 9x13 inch baking dish (or an equivalent oven-safe casserole dish) with butter or non-stick spray.
Spread the Sweet Potato Mixture: Spoon the sweet potato mixture into the prepared baking dish and spread it evenly.
Make the Pecan Topping: In a separate medium-sized bowl, combine the all-purpose flour, light brown sugar, and melted butter. Mix with a fork until crumbly. Stir in the chopped pecans.
1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup unsalted butter, 1 cup chopped pecans
Add the Topping: Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly. If the topping starts to get too dark, you can loosely cover it with foil for the last few minutes of baking.
Serve: Remove from the oven and let it cool for a few minutes before serving.

Notes

You can prepare the sweet potato base mixture up to 1-2 days in advance, store it covered in the refrigerator, and then add the pecan topping just before baking.

To ensure your Easy Ruth Chris Sweet Potato Casserole remains delicious, proper storage is key. Once completely cooled, cover any leftovers tightly with plastic wrap or transfer them to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.

For longer storage, this casserole freezes beautifully. After it has fully cooled, you can freeze individual portions or the entire casserole. If freezing the whole casserole, ensure it's in a freezer-safe dish and tightly wrapped with aluminum foil and then plastic wrap to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through, approximately 20-30 minutes, or until bubbling. From the refrigerator, simply cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual servings until warm.