Ruth’s Chris Sweet Potato Bake is a rich, dessert‑leaning side dish made from creamy mashed sweet potatoes baked under a thick, crunchy pecan–brown sugar topping. This homemade version captures that steakhouse-style balance of silky, custardy sweet potato base and caramelized, nutty crumble in a simple 9×13 pan.
Why you’ll love this sweet potato bake
This recipe turns basic sweet potatoes into something that tastes like a cross between pie and casserole—sweet, buttery, and spiced only with vanilla so the natural flavor of the potatoes shines. The filling bakes up soft and creamy thanks to eggs, milk, and plenty of butter, similar to the famous restaurant version.
On top, a pecan–brown sugar crumble bakes into a crisp, candy-like layer that cracks under your spoon and contrasts beautifully with the smooth base. It’s a perfect make-ahead holiday side that feels like dessert on the Thanksgiving or Christmas table and always gets recipe requests.
Ingredients and why they matter
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