Ruth’s Chris Sweet Potato Casserole

The casserole has two parts. The sweet potato base uses 2 cups of mashed sweet potatoes, 3/4 cup sugar, 1/4 cup butter, 1 well-beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon vanilla. The crunchy pecan topping uses 3/4 cup brown sugar, 1/4 cup flour, 3/4 cup chopped nuts (pecans preferred), and 1/4 cup melted butter.

Bake it for 30 minutes at 350°F. After it comes out of the oven, let the casserole set for at least 30 minutes before serving so it firms up and slices or scoops cleanly.

Resting lets the egg-based sweet potato layer finish firming up and lets the molten brown sugar and butter topping cool into a crisp, crunchy crust. Serving it straight from the oven will give you a looser, runnier casserole.

The recipe makes 4 servings. To feed a bigger holiday crowd, double or triple all of the ingredients and use a larger buttered baking dish. Check the casserole for doneness, since a deeper dish will need some extra time in the oven.

Plan on roughly 2 medium sweet potatoes, about 1 to 1¼ pounds. Bake or boil them until fork-tender, peel, and mash until smooth. Exact yield varies with the size and moisture of the potatoes, so measure the mash to get a full 2 cups.

Either works. Baking gives a deeper, more concentrated sweet potato flavor and a drier mash, while boiling is faster but can add water. Whichever you choose, drain or cool the mash slightly before stirring in the beaten egg so the egg does not scramble.

Yes. Drain canned sweet potatoes (or yams) well, then mash them until smooth and measure 2 cups. Because canned products are sometimes packed in syrup, taste the mixture before baking and adjust the sugar if needed.

No. This Ruth’s Chris-style casserole is finished with a sweet, crunchy pecan and brown sugar topping instead of marshmallows, which gives it a texture closer to a sweet potato pie with a streusel crust.

Yes. Prepare the sweet potato mixture and spread it in the buttered baking dish, then cover and refrigerate for up to 1 day. Keep the topping separate and sprinkle it on just before baking. Because the dish starts cold, it may need a few extra minutes in the oven. Remember to let it set for at least 30 minutes after baking.

Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through. Uncovered oven reheating helps keep the topping crisp.

Yes. Cool the baked casserole completely, wrap it tightly or transfer to an airtight container, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven. The topping is crispest when freshly baked, so you can refresh it under a hot oven for a few minutes.

For a nut-free version, replace the chopped pecans with rolled oats or pumpkin seeds. For a gluten-free version, swap the 1/4 cup of flour in the topping for a gluten-free 1:1 baking flour. The recipe is otherwise made from sweet potatoes, sugar, butter, egg, salt, and vanilla.

For 4 servings, a small buttered baking dish of about 8×8 inches (roughly 1.5 to 2 quarts) works well and gives a good ratio of creamy sweet potato to crunchy topping. Butter the dish before adding the mixture so the casserole releases easily.

It works as both. Ruth’s Chris serves it as a classic steakhouse side, and it is a natural holiday side dish for Thanksgiving, Christmas, and Easter alongside steak, turkey, or ham. Because it is sweet and topped with pecans, many people also enjoy it as a dessert, similar to sweet potato pie.