Dessert

Pecan Ruth Chris Sweet Potato Casserole Recipe

ByRita Bennet December 3, 2025December 3, 2025

Introduction

This Pecan Ruth Chris Sweet Potato Casserole is a delightful blend of creamy sweet potato filling topped with a crunchy, buttery pecan crust. It’s a comforting dish perfect for holiday dinners or anytime you crave a sweet and nutty treat. Easy to prepare and irresistibly delicious, this casserole never fails to impress.

A close-up view of a dessert with two layers: the bottom layer is smooth and bright orange, soft and creamy in texture, while the top layer is a crumbly mix of light brown and darker pecans, coarse and crunchy. The dessert fills a white dish with some taken out, held on a silver spoon showing both layers clearly. The background is a white marbled texture blurred softly to keep focus on the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked sweet potatoes, sliced or cubed
3/4 cup white sugar

1/2 tsp salt
1/2 tsp vanilla extract

2 eggs
6 tbsp melted butter (for sweet potato layer)

Cooking spray
6 tbsp butter, melted (for topping)
1 cup light brown sugar

1/3 cup all-purpose flour
1 cup pecans, chopped

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly coat a 9-inch square pan or 2-quart casserole dish with cooking spray to prevent sticking.

Step 2: In a large mixing bowl, combine the cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter. Beat with a mixer until the mixture is well blended and fluffy. Make sure the sweet potatoes are fully cooled before adding eggs to avoid scrambling.
Step 3: Spread the sweet potato mixture evenly into the prepared dish and smooth the top with a spatula for an even layer.
Step 4: In a medium bowl, mix together the remaining 6 tablespoons of melted butter, light brown sugar, flour, and chopped pecans until crumbly. Sprinkle this topping evenly over the sweet potato layer.

Step 5: Bake for 30-40 minutes until the casserole is hot throughout and the topping is lightly browned. If the topping browns too fast, cover loosely with foil to prevent burning. Serve warm.

Tips & Variations

For extra crunch, add a few whole pecans on top of the topping before baking.
Swap light brown sugar for dark brown sugar for a deeper molasses flavor.

Use freshly grated nutmeg or cinnamon in the sweet potato mixture for added warmth.
Ensure sweet potatoes are completely cooled before mixing to achieve a smooth texture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake the whole dish at 325°F (160°C) until heated through. Avoid reheating multiple times to maintain the best texture.

How to Serve

A creamy orange layer of mashed sweet potatoes fills the bottom of a pale yellow baking dish, topped with a thick, crumbly golden-brown streusel made of chopped nuts and sugar, creating a rough texture that covers the whole surface evenly. The edges of the sweet potato layer peek out slightly under the streusel near the corners, adding a smooth contrast to the crunchy topping. The dish sits on a bright blue cloth against a white marbled texture background, showing a warm and cozy baked dessert scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes for this casserole?

Yes, canned sweet potatoes can be used in a pinch, but fresh cooked sweet potatoes provide a better texture and flavor. Be sure to drain any excess liquid before using.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole, cover it tightly, and refrigerate it overnight. Add a few extra minutes to the baking time if baking from cold.