Sweet potato base
- 4 cups mashed sweet potatoes (about 4–5 large potatoes)
Provides the creamy base and natural sweetness. Recipes inspired by Ruth’s Chris typically call for several cups of well-mashed sweet potatoes so the filling is smooth, not chunky. - 1 cup granulated sugar
Adds sweetness and helps create that dessert-like flavor many copycat sweet potato casseroles are known for. - 1/2 cup melted butter
Brings richness and a silky mouthfeel; melted butter mixes evenly into the mash and is standard in steakhouse-style sweet potato bakes. - 2 large eggs, beaten
Provide structure and a custard-like texture as the casserole bakes, similar to sweet potato pie fillings. - 1 teaspoon vanilla extract
Enhances the sweetness and gives a warm bakery aroma without overpowering the sweet potatoes. - 1/2 cup milk (whole milk preferred)
Loosens the mixture and adds creaminess; whole milk mirrors the richness seen in restaurant copycats.
Pecan–brown sugar topping
- 1 cup brown sugar
Sweetens the topping and caramelizes in the oven, contributing a toffee-like crunch. This amount is typical for copycat Ruth’s Chris toppings. - 1 cup chopped pecans
Add crunch and nutty flavor; pecans are classic in this style of sweet potato casserole. - 1/3 cup all-purpose flour
Helps bind the topping and create clumps that bake into a streusel-like crust. - 1/3 cup melted butter
Moisten the topping so it forms crumbs and crisps in the oven, similar to standard streusel formulas.
Step-by-step instructions
1. Prepare the sweet potatoes
Peel the sweet potatoes and cut them into large chunks of relatively even size. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for about 18–22 minutes, or until the potatoes are very tender when pierced with a fork. This boiling-and-mashing method is used in many sweet potato casserole recipes.
Drain the potatoes very well, then mash until completely smooth with no chunks. A potato masher or hand mixer works well; smooth mash helps the final texture resemble the restaurant version.
2. Make the sweet potato filling
Preheat the oven to 350°F (175°C). Grease or butter a 9×13-inch baking dish.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and milk. Blend until the mixture is silky and fully combined, using a mixer if needed. Copycat recipes for Ruth’s Chris sweet potato casserole recommend mixing until no streaks of egg or milk remain and the filling looks creamy.
Pour the sweet potato mixture into the prepared baking dish and smooth the top.
3. Prepare the crunchy pecan topping
In a small bowl, stir together the brown sugar, chopped pecans, and flour until evenly mixed. Add the melted butter and mix until the topping forms a moist, crumbly mixture with small clumps. This technique mirrors other streusel-style toppings used on sweet potato and pecan casseroles.
4. Assemble the casserole
Sprinkle the pecan topping evenly over the sweet potato filling. Do not stir it in—you want a distinct top layer that bakes into a crisp crust, just like the steakhouse version.
5. Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the topping is golden brown and lightly caramelized and the edges of the sweet potato base look set. Similar recipes use this temperature and time range to fully heat the custard-like filling while crisping the nutty topping.
Let the casserole rest for at least 10–15 minutes before serving so the filling can settle slightly.
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