Ruth’s Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that are topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals!

I love Ruth’s Chris version and this one is just as good. It is more a dessert than a side dish, but it’s so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit!

Ruth’s Chris Sweet Potato Casserole

Servings: 6-8

Instructions:

CRUST:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts  (pecans preferred)
  • 1/2 cup butter (melted)

SWEET POTATO MIXTURE

  • 3 cups mashed sweet potatoes (can use canned to save time, just drain)
  • 1 cup of sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/4 cup butter, melted (1/2 cup)

Instructions:

  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes. Allow setting at least 30 minutes before serving.

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