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“Ruth Chris’s sweet potato casserole is the perfect side for winter dinners, and I would love to make it to go along with our Christmas meal if they would be willing to share the recipe.” – Tom Shay, Traverse City, MI
Ruth Chris's Sweet Potato Casserole
January 22, 2026
Notes
This recipe can be made ahead and reheated.
Ingredients
- For the topping:
- 2 cups pecans, chopped to 1/4-inch pieces
- 1/2 cup butter, melted
- 2 cups light brown sugar
- 2/3 cup flour
- For the sweet potato casserole:
- 2 1/2 pounds sweet potatoes, cooked and peeled
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 4 eggs
- 1 cup butter, melted
Instructions
- Add potatoes to a mixing bowl and whip for 2 minutes on medium speed.
- Add the sugar, salt and vanilla and mix for 2 more minutes.
- Add the eggs and melted butter and mix for 4 to 6 more minutes.
- Place either in individual ramekins or on a large pan sprayed with nonstick spray.
- Add the topping evenly over the top.
- Cook in a convection oven at 350 F for about 25 minutes or until slightly golden in color.
