Step 1: Prepare the Sweet Potatoes

The foundation of this dish is perfectly cooked sweet potatoes. Start by boiling or baking 4 large sweet potatoes until they are fork-tender. Baking intensifies their natural sweetness, while boiling is quicker. Once cooled, peel the sweet potatoes and mash them until they’re smooth and creamy.

Step 2: Mix the Sweet Potato Base

In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, beaten eggs, vanilla extract, and salt. Use a hand mixer or whisk to blend the ingredients until the mixture is creamy and free of lumps. This smooth consistency ensures the base of your casserole is rich and velvety.

Step 3: Prepare the Casserole Dish

Coat a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Pour the sweet potato mixture into the dish, spreading it evenly with a spatula. This step ensures that the casserole bakes evenly and looks polished when served.

Step 4: Create the Pecan Topping

The pecan topping is what transforms this casserole into something truly special. In a medium bowl, mix the brown sugar, flour, melted butter, and chopped pecans until the mixture is crumbly. Stir just enough to combine the ingredients—overmixing will create a paste instead of a crumbly texture.

Step 5: Assemble and Bake

Evenly distribute the pecan topping over the mashed sweet potato base and bake at 350°F (175°C) for 30 minutes. You’ll know it’s done when the topping is golden brown and slightly crispy. Allow the Ruth Chris Sweet Potato Casserole to rest for a few minutes before serving, letting the flavors meld together.