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BEST Ruth's Chris Sweet Potato Casserole

This recipe brings the restaurant-quality Ruth's Chris Sweet Potato Casserole to your home. Creamy, sweet potato base is topped with a crunchy pecan streusel for an unforgettable side dish that's perfect for holidays or any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds sweet potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 cup chopped pecans
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Equipment

  • Large pot
  • Potato masher
  • Electric mixer (optional)
  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Oven
  • Pastry blender or fingertips

Method
 

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water.
  2. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
  3. Drain the sweet potatoes thoroughly.
  4. Return the drained sweet potatoes to the pot.
  5. Add the heavy cream, softened butter, granulated sugar, vanilla extract, salt, and cinnamon.
  6. Mash the sweet potatoes using a potato masher or an electric mixer until smooth and creamy.
  7. In a mixing bowl, combine the all-purpose flour, brown sugar, chopped pecans, cinnamon, and salt.
  8. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Preheat your oven to 350°F (175°C).
  10. Pour the sweet potato mixture into the prepared 9x13 inch baking dish.
  11. Evenly sprinkle the pecan streusel topping over the sweet potato mixture.
  12. Bake for 25-30 minutes, or until the topping is golden brown and the sweet potato casserole is heated through.
  13. Let the casserole cool for a few minutes before serving.
  14. Serve warm and enjoy!

Notes

If sweet potatoes are too watery after boiling, drain very well and return to the pot over low heat to evaporate excess moisture. If streusel topping is too dry, add melted butter (1-2 tablespoons). If it's too wet, add flour (1-2 tablespoons). For a deeper flavor, roast the sweet potatoes instead of boiling. Assemble the casserole ahead of time and store in the refrigerator (unbaked) for up to 24 hours, adding extra baking time. Pecans can be substituted with walnuts or a crispy oat topping. For variations, add nutmeg, ginger, cloves, bourbon, mini marshmallows, or citrus zest. Maple syrup and cayenne pepper can also be added for a sweet and savory twist. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in microwave or oven.