Description
This famous copycat recipe from Ruth’s Chris Steak House is a crowd favorite! The smooth sweet potato filling is rich and custardy, while the crunchy brown sugar–pecan topping adds irresistible texture and flavor. Ideal for Thanksgiving, Christmas, or any special dinner.
Ingredients
Scale
- 3 cups (about 700 g) mashed sweet potatoes (from 3–4 medium potatoes)
- 1 cup (200 g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 2 large eggs, beaten
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) light brown sugar, packed
- ⅓ cup (40 g) all-purpose flour
- 1 cup (115 g) chopped pecans
- ⅓ cup (75 g) unsalted butter, melted
Instructions
- Boil or bake sweet potatoes until tender: Boil in salted water for about 20 minutes, or bake at 200°C (400°F) for 45–50 minutes. Peel and mash until smooth, then measure 3 cups of mash.
- In a large bowl, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter. Mix until smooth and creamy. Pour the mixture into a 9×13-inch (23×33 cm) baking dish, greased with butter.
- In a medium bowl, combine brown sugar, flour, chopped pecans, and melted butter. Stir until crumbly and well-coated. Sprinkle evenly over the sweet potato filling.
- Bake uncovered at 175°C (350°F) for 30–35 minutes, until the top is golden brown and bubbling around the edges. Allow to rest for 10 minutes before serving.
Notes
- For a smoother filling, ensure sweet potatoes are well-mashed without lumps.
- Adjust the sweetness by reducing the sugar if desired.
- This dish can be prepared a day in advance and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg