2 large eggs, lightly beaten
½ cup (115 g / 1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
¼ teaspoon ground nutmeg (optional)
Pecan Streusel Topping
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1 cup (200 g) light brown sugar, packed
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⅓ cup (40 g) all-purpose flour
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1 cup (100 g) chopped pecans
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⅓ cup (75 g) unsalted butter, melted
Step-by-Step Instructions
1. Cook and Mash the Sweet Potatoes
You can bake, boil, or steam your sweet potatoes. Baking gives the best flavor, but boiling is faster.
To bake:
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Preheat oven to 200°C / 400°F.
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Wash the sweet potatoes, pierce a few times with a fork, and place on a baking tray.
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Bake for 45–60 minutes, or until very soft when pierced.
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Let cool slightly, then peel and scoop the flesh into a large bowl.
To boil:
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Peel the sweet potatoes, cut into chunks.
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Boil in salted water for 15–20 minutes, until very tender.
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Drain well to remove excess water, then transfer to a bowl.
Mash the sweet potatoes until smooth (a masher, fork, or hand mixer on low works well). Measure 3 cups of mashed sweet potato for the recipe.
2. Prepare the Sweet Potato Mixture
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Reduce oven temperature to 175–180°C / 350°F if you baked the potatoes.
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Grease a 9×13 inch (23×33 cm) baking dish with butter or nonstick spray.
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In the bowl with the warm mashed sweet potatoes, add:
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Sugar
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Beaten eggs
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Melted butter
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Vanilla
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Salt
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Cinnamon and nutmeg (if using)
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Mix until everything is well combined and smooth.
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You can use a whisk or a hand mixer on low speed.
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Pour the sweet potato mixture into the prepared baking dish and spread it into an even layer.
3. Make the Pecan Streusel Topping
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In a medium bowl, combine:
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Brown sugar
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Flour
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Chopped pecans
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Stir to mix the dry ingredients.
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Pour in the melted butter and stir until all the dry ingredients are coated and you have a crumbly, moist mixture.
It should look like a chunky, sandy streusel with pecans throughout.
4. Add the Topping and Bake
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Sprinkle the pecan streusel evenly over the sweet potato layer.
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Place the dish in the preheated oven and bake at 175–180°C / 350°F for 30–40 minutes, until:
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The topping is golden and crisp
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The sweet potato layer is hot and slightly puffed at the edges
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If the top is browning too quickly, you can tent loosely with foil for the last 10 minutes.
5. Cool Slightly and Serve
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Let the sweet potato bake rest for 10–15 minutes before serving.
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Serve warm, scooping out portions with a large spoon.
It pairs beautifully with:
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Roast turkey or chicken
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Glazed ham
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Beef roast or steak
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Or just on its own with a scoop of vanilla ice cream if you treat it as dessert 😋
Make-Ahead & Storage
Make-Ahead
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You can assemble the sweet potato base 1–2 days ahead:
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Spread it in the baking dish, cover tightly, and refrigerate.
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Mix the topping separately and keep in an airtight container in the fridge.
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When ready to bake:
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Let the sweet potato base sit at room temp 20–30 minutes.
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Sprinkle on the topping and bake as directed (you may need a few extra minutes if it’s very cold).
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Storage
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Store leftovers in the fridge, covered, for 3–4 days.
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Reheat individual portions in the microwave, or reheat the whole dish in the oven at 160°C / 325°F until warmed through.
It also freezes fairly well: cool completely, wrap tightly, freeze up to 1–2 months. Thaw in the fridge overnight before reheating.
Tips for the Best “Ruth’s Chris” Style Sweet Potato Bake
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Use orange-flesh sweet potatoes (yams) for color and sweetness.
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Don’t skip the butter and eggs – they make the base rich and custard-like.
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If your sweet potatoes are very sweet, you can reduce sugar in the base to ¾ cup.
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For an ultra-smooth texture, you can puree the sweet potatoes with a blender instead of just mashing.
Variations
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Marshmallow Topping:
Instead of (or in addition to) the pecan topping, add a layer of mini marshmallows in the last 10 minutes of baking and broil briefly until golden. -
Nut-Free Version:
Skip the pecans and make
