Sweet Potato Casserole with Pecan Topping
This copycat Ruth's Chris Sweet Potato Casserole brings the legendary steakhouse side dish to your kitchen. A creamy sweet potato base topped with a buttery brown sugar pecan crumble makes this a holiday must-have.
Ingredients
- 3 cups cooked, mashed sweet potatoes (about 3–4 large)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
- In a large bowl, combine mashed sweet potatoes, sugar, softened butter, eggs, salt, and vanilla. Beat with a hand mixer until smooth and fluffy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, mix brown sugar, flour, pecans, and melted butter until crumbly.
- Sprinkle topping evenly over sweet potato base.
- Bake uncovered for 35 minutes, until bubbly and topping is golden brown.
- Let rest 10 minutes before serving. Serve warm with roasted meats or holiday sides.
Notes
Make ahead friendly: assemble through the topping step, cover, and refrigerate up to 24 hours before baking. Perfect for Thanksgiving or Christmas meal prep.