Ruth's Chris Sweet Potato Casserole Recipe


– 3 lbs. sweet potatoes, peeled and cut into 1" pieces – 3/4 c. brown sugar – 1/3 c. half and half – 1/4 c. butter, melted – 1 egg – 1/2 tsp. vanilla – 1/4 tsp. salt



Brown Sugar Pecan Crumble Topping: – 3/4 c. brown sugar – 3/4 c. chopped pecans – 1/2 c. flour – 1/4 c. butter, melted – 1/2 tsp. cinnamon – 1/4 tsp. nutmeg – Pecan halves (for garnish, if desired)


Step 1: Preheat oven

Preheat oven to 350 degrees. In a medium baking dish, spray with non-stick cooking spray. Set aside.

Step 2: Boil sweet potatoes

Wash, peel, and boil the sweet potatoes, over medium high heat. To test the potatoes for doneness, pierce with a fork or knife. If the potato piece breaks apart easily, they are done.

Step 3: Prepare potato mixture

Transfer the cooked potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.

Step 4: Prepare brown sugar mixture

In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter into the brown sugar mixture, and stir until crumbly.

Step 5: Sprinkle topping

Sprinkle the pecan crumble evenly over the top of the potatoes, covering completely. Garnish with some pecan halves, if desired. Cover the baking dish loosely with foil.

Step 6: Bake

Bake, covered, at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to allow the pecans to toast.


Remove from oven and let cool slightly before serving. Enjoy!

Check out our other potato recipes:

Hasselback Sweet Potatoes

Parmesan Mashed Potatoes