Ultimate Sweet Potato Casserole with Crunchy Pecan Topping (Ruth’s Chris Style Copycat)
You need this creamy, sweet potato casserole for your next holiday meal. This recipe features a rich, smooth sweet potato base topped with a buttery, crunchy brown sugar pecan streusel, mimicking the famous restaurant version.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cooked until tender
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the Pecan Topping:
- 1 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Drain the cooked sweet potatoes well. Place them in a large bowl. Mash the sweet potatoes until mostly smooth.
- Add the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Beat with an electric mixer on medium speed until the mixture is creamy and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Prepare the pecan topping: In a separate medium bowl, whisk together the brown sugar and flour.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the chopped pecans until they are evenly coated.
- Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let the casserole cool for about 10 minutes before serving.
Notes
- You can cook the sweet potatoes by boiling, steaming, or baking them until soft. Baking them whole often results in a richer flavor.
- To save time, use canned sweet potatoes or yams, draining them very well before mashing.
- This casserole is excellent for making ahead. Prepare the base and topping separately, store them covered in the refrigerator for up to two days, and assemble/bake just before serving.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 410
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 55mg