Sweet Potato Casserole Recipe

Sweet Potato Casserole Recipe

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

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 500 kcal


  • 3 cups cooked sweet potatoes sliced or cubed
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 12 tablespoons butter melted, divided use
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • cooking spray


  1. Preheat the oven to 350 degrees F. Coat a 9″ square pan or 2 quart casserole dish with cooking spray.

  2. Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.

  3. Beat with a mixer until well blended and fluffy.

  4. Spoon the sweet potato mixture into the prepared dish in an even layer.

  5. In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.

  6. Sprinkle the brown sugar mixture over the sweet potatoes.

  7. Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.

  8. Let sit for 10 minutes, then serve.