If you’ve ever eaten at Ruth’s Chris Steak House, you probably remember their legendary Sweet Potato Casserole – rich, silky sweet potatoes topped with a crunchy brown sugar–pecan crust.
This homemade version of Ruth’s Chris Sweet Potato Bake gives you the same restaurant-style taste at home:
-
Creamy, buttery sweet potato base
-
Vanilla and a hint of cinnamon
-
Golden, crisp pecan streusel on top
It’s perfect for Thanksgiving, Christmas, Sunday dinners, or any time you want a show-stopping side that tastes like dessert.
Why You’ll Love This Homemade Version
-
Tastes like the restaurant – but you control the sweetness and ingredients.
-
Easy to make ahead – assemble in advance, bake before serving.
-
Crowd-pleaser – even people who “don’t like sweet potatoes” usually go back for seconds.
-
Flexible – serve as a side dish or as a warm, cozy dessert with ice cream.
Ingredients
Serves 8–10 (9×13 inch / 23×33 cm baking dish)
Sweet Potato Base
-
3 cups mashed sweet potatoes
-
About 3–4 large sweet potatoes (1–1.2 kg / 2.2–2.6 lb), cooked & peeled
-
-
1 cup (200 g) granulated sugar
You can reduce to ¾ cup if you prefer it less sweet
ADVERTISEMENT
