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The Ultimate Copycat Ruth Chris Sweet Potato Casserole Recipe
Chloe Richardson

Ultimate Copycat Ruth Chris Sweet Potato Casserole

Bring the legendary steakhouse experience into your home with this decadent sweet potato casserole. This recipe features a velvety smooth base of roasted sweet potatoes enhanced with butter and vanilla, topped with a signature crunchy, golden-brown pecan praline crust. Perfect for holiday gatherings or elevating any meal, this dish perfectly balances earthy sweetness with a rich, buttery finish that is guaranteed to impress family and guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, mashed sweet potatoes
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 1/3 cup melted butter

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed sweet potatoes, white sugar, salt, vanilla extract, eggs, and 1/2 cup melted butter.
  3. Mix until smooth and uniform.
  4. Spread the potato mixture into a 9x13 inch baking dish.
  5. In a separate bowl, combine brown sugar, flour, chopped pecans, and 1/3 cup melted butter.
  6. Mix the topping until it resembles coarse wet sand.
  7. Sprinkle the pecan mixture evenly over the sweet potato base.
  8. Bake for 30 minutes until the top is bubbling and golden brown.

Notes

Roast sweet potatoes whole rather than boiling to concentrate their natural sugars. You can prepare the sweet potato base and topping separately and store them in the refrigerator to assemble and bake just before serving.