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Ruth’s Chris Style Sweet Potato Casserole with Pecan Crust

Ruths Chris style sweet potato casserole has a smooth, sweet potato filling and a crisp pecan crust. Bake it in a 2-quart dish and let it rest for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Resting 10 minutes
Total Time 2 hours 3 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes about 4 medium
  • 1 nonstick cooking spray for greasing
  • 1 cup granulated sugar
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 eggs large, lightly beaten
  • 0.5 cup unsalted butter melted
For the pecan crust
  • 1 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped
  • 0.33 cup unsalted butter softened

Equipment

  • 1 rimmed baking sheet
  • 1 2-quart baking dish

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the sweet potatoes, then prick each several times with a fork.
  3. Set the sweet potatoes on a rimmed baking sheet.
  4. Bake for 50 to 70 minutes, until a knife slides easily into the thickest part of each potato.
  5. Let the potatoes cool until easy to handle, then peel and mash the flesh; measure 3 cups.
  6. Reduce the oven to 350°F and coat a 2-quart baking dish with nonstick cooking spray.
Make the filling
  1. In a large bowl, mix 3 cups mashed sweet potatoes with the granulated sugar, salt, vanilla, eggs, and melted butter until evenly combined.
  2. Spread the filling in the prepared baking dish.
Make the pecan crust and bake
  1. In a medium bowl, mix the brown sugar, flour, and pecans.
  2. Work in the softened butter with a fork until coarse crumbs form.
  3. Sprinkle the mixture evenly over the filling.
  4. Bake at 350°F for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  5. Rest for 10 minutes before serving.

Notes

For an even pecan topping, sprinkle the crumbs all the way to the edges of the filling. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Unsalted plant-based butter can be used as a dairy-free swap, though the recipe still contains eggs.