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Ruth Chris Sweet Potato Casserole

Copycat Ruth Chris Sweet Potato Casserole Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes (about 4 medium), peeled and cut into chunks
  • 4 tbsp unsalted butter, melted
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup whole milk
  • ½ tsp fine sea salt
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 4 tbsp unsalted butter, melted
  • 1 cup chopped pecans

Method
 

  1. Boil sweet potatoes in salted water until fork-tender, 15 to 20 minutes. Drain, then mash until smooth.
  2. Whisk together eggs, granulated sugar, vanilla, milk, salt, and 4 tbsp melted butter. Stir in the mashed sweet potatoes until combined.
  3. Mix flour, brown sugar, pecans, and remaining 4 tbsp melted butter in a bowl until crumbly and clumpy.
  4. Spread filling into a buttered 2-quart dish, top evenly with streusel, and bake at 350°F for 30 to 35 minutes until golden and bubbling.
  5. Let rest 10 minutes, then scoop and serve warm.

Notes

The casserole sets up best after a short rest, so don’t skip those 10 minutes. If your oven runs hot, check the streusel at the 20-minute mark and cover loosely with foil if needed. For a little extra depth, swap half the vanilla for a teaspoon of bourbon.