Ruth's Chris Sweet Potato Casserole

4 servings


2 hours 45 minutes

total time


2 lb. sweet potatoes (about 2 large)

Neutral oil, for drizzling

Kosher salt

1/2 c. unsalted butter, room temperature, plus more for pan

1 c. granulated sugar

2 large eggs, beaten to blend

1 tsp. pure vanilla extract

1/2 c. chopped raw pecans

1/2 c. packed light brown sugar

1/4 c. all-purpose flour

1/2 tsp. kosher salt

2 tbsp. unsalted butter, melted


Sweet Potatoes

Preheat oven to 425° and line a 11"-by-7" (or 2-quart) baking dish with foil. Rinse and scrub potatoes to dislodge any dirt, then pat dry. Using a fork, poke holes all over potatoes. Drizzle with oil; season all over with salt.

Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.

Transfer potatoes to a large heatproof bowl. Discard foil and grease pan with butter. Reduce oven temperature to 375°. When potatoes are cool enough to handle, remove skins.

In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric mixer), beat potatoes and granulated sugar on medium speed until sugar is incorporated and potatoes are mashed. Add butter and beat until incorporated and fluffy, about 2 minutes. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with a spatula.

Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.

Brown Sugar Crust & Assembly

Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until combined.

Sprinkle brown sugar mixture over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes before serving.

4 servings


2 hours 45 minutes

total time
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