- Preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook sweet potatoes: Place cubed sweet potatoes in a large pot, cover with water, add a pinch of salt,
and boil until very tender, about 12–15 minutes. Drain well. - Mash and whip: Mash sweet potatoes until smooth (a potato masher works, but a hand mixer makes it extra creamy).
- Mix the base: Add melted butter, sugar, eggs, vanilla, milk, and salt. Mix until smooth and fluffy.
Add cinnamon/nutmeg/bourbon if using. - Spread: Pour the sweet potato mixture into the baking dish and smooth the top.
- Make the topping: In a bowl, combine brown sugar, flour, and pecans. Stir in melted butter until it forms
a thick, crumbly mixture. - Top: Sprinkle streusel evenly over the sweet potatoes, covering the surface.
- Bake: Bake for 25–30 minutes, until the topping is set and lightly browned and the edges are bubbling.
- Rest: Let stand 10 minutes before serving (it sets and scoops better).
Serving & Storage
How to Serve
- Serve warm as a holiday side with turkey, ham, or roast chicken
- Pair with steak, pork chops, or BBQ for a sweet-savory contrast
- Add a tiny sprinkle of flaky salt on top for a “sweet + salty” upgrade
Storage
- Refrigerate: Cover and store up to 4 days.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge.
Reheating
- Oven (best): 350°F (175°C), covered, 15–20 minutes until hot.
- Microwave: 45–60 seconds per serving (topping softens a bit).
Tips
- Drain well: Watery sweet potatoes can make the casserole loose—let them steam dry a minute after draining.
- Whip for the signature texture: A hand mixer makes it light and creamy like a soufflé.
- Don’t over-spice: Ruth’s Chris flavor is buttery and sweet—keep spices minimal.
- Crunchy topping: Use fresh pecans and pack the topping gently so it bakes into a crisp layer.
- Make-ahead: Assemble base and topping separately, refrigerate, then top and bake on the day you serve.
- Pan size matters: A 9×13 gives the best topping-to-filling ratio. Smaller pans make it thicker and sweeter.
Variations
- Mini Casseroles: Bake in ramekins for a dinner-party steakhouse feel (reduce bake time slightly).
- Marshmallow Version: Skip streusel and top with mini marshmallows for the last 10 minutes.
- Less Sweet: Reduce sugar in base to 3/4 cup and brown sugar to 3/4 cup.
- Nut-Free: Replace pecans with oats (or omit and increase flour slightly for crumble texture).
- Extra Rich: Replace milk with half-and-half and add 2 tbsp maple syrup.
- Bourbon Pecan: Add 1–2 tbsp bourbon to the base and a pinch of cinnamon to the topping.
FAQ
Is this really like Ruth’s Chris?
It’s a close copycat style: creamy sweet potato base (almost like dessert) and a thick pecan streusel topping.
Steakhouse recipes vary slightly by location, but this version hits the same flavor profile and texture.
Can I make it ahead?
Yes. Make the sweet potato base and spread it in the dish, cover and refrigerate. Keep topping in a separate container.
Add topping right before baking for the best crunch. Add 5–10 minutes bake time if starting cold.
Can I use canned sweet potatoes?
You can, but the texture is softer and the flavor is less fresh. If using canned, drain very well and reduce milk slightly.
Fresh sweet potatoes give the best “steakhouse” result.
Why is my topping soft?
It may need a few more minutes uncovered, or your casserole was covered while cooling. Bake until bubbling and lightly browned,
then cool uncovered.
Can I double the topping?
Yes—and many people do! If you love extra crunch, increase topping ingredients by 50% and bake as directed.
