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Ruth’s Chris Sweet Potato Casserole

by easysweetmeal
Ruth's Chris Sweet Potato Casserole

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This Ruth’s Chris Sweet Potato Casserole copycat recipe delivers all the luxurious flavor of the steakhouse favorite—right from your home kitchen. Creamy mashed sweet potatoes meet a crisp, brown sugar pecan streusel in this unforgettable side dish that’s as much dessert as it is dinner. It’s the perfect addition to your Thanksgiving or Christmas menu and is guaranteed to steal the spotlight from the main course.

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Why You’ll Love This Recipe

  • Inspired by the famous Ruth’s Chris Steak House recipe

  • Sweet and savory—perfect for holiday tables

  • Buttery pecan crumble adds texture and flavor

  • Easy to make ahead and reheat

  • Crowd-pleaser for Thanksgiving, Christmas, or Sunday dinners

Ingredients Breakdown

For the Pecan Topping

  • 3/4 cup brown sugar
    Adds deep molasses-like sweetness and helps form a crisp topping.

  • 1/4 cup all-purpose flour
    Binds the topping for a crumbly, golden crust.

  • 3/4 cup chopped pecans
    Brings crunch and nutty flavor to every bite.

  • 1/4 cup melted butter
    Adds richness and helps the topping brown beautifully.

For the Sweet Potato Mixture

  • 3 cups mashed sweet potatoes
    Smooth, naturally sweet base loaded with vitamins.

  • 1 cup white sugar
    Boosts the sweetness to match the dessert-like quality.

  • 1/2 teaspoon salt
    Balances out the sweetness and enhances flavor.

  • 1 teaspoon vanilla extract
    Adds warmth and depth to the sweet potato mixture.

  • 2 large eggs, beaten
    Helps bind and set the casserole for a custard-like texture.

  • 1/2 cup melted butter
    Creates a rich, creamy consistency and classic Southern flavor.

Ruth's Chris Sweet Potato Casserole

Tips for Success

  • Use fresh or canned sweet potatoes. If using canned, drain and mash thoroughly.

  • Don’t overmix the topping—keep it crumbly for the best texture.

  • Make it ahead: Assemble the casserole the day before and refrigerate. Bake just before serving.

  • Reheat leftovers at 300°F for 15–20 minutes or until warmed through.

Variations and Customizations

  • Add marshmallows: Sprinkle mini marshmallows on top in the last 5 minutes of baking.

  • Make it nut-free: Omit pecans or replace with crushed pretzels or oats.

  • Add a dash of cinnamon or nutmeg to the sweet potato mixture for a warm spice kick.

  • Use maple syrup in place of sugar for a deeper, richer flavor.

Pairing Suggestions

This casserole is a standout side dish and pairs well with:

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  • Roasted turkey or glazed ham

  • Green bean casserole

  • Garlic mashed potatoes

  • Cranberry sauce and stuffing

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

  • Reheating: Warm in a 325°F oven for 15–20 minutes, or until heated through.

Frequently Asked Questions

Can I make this casserole in advance?

Yes. Assemble the entire dish, cover, and refrigerate overnight. Bake fresh before serving.

Can I substitute canned yams?

Yes. Canned yams (drained and mashed) work well as a shortcut.

How do I make this gluten-free?

Use a gluten-free flour blend in the topping or substitute oat flour.

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Ruth's Chris Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole


  • Author: easysweetmeal
  • Total Time: 55 minutes
  • Yield: 1012 servings 1x

Description

This copycat version of Ruth’s Chris Sweet Potato Casserole is a rich, decadent side dish that tastes like dessert. With a silky smooth sweet potato base and a crunchy pecan streusel topping,


Ingredients

Scale
  • ¾ cup brown sugar

  • ¼ cup all-purpose flour

  • ¾ cup chopped pecans

  • ¼ cup melted butter

  • 3 cups mashed sweet potatoes

  • 1 cup white sugar

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 large eggs, beaten

  • ½ cup melted butter


Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

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2. Make the Pecan Topping

In a medium bowl, mix together the brown sugar, flour, chopped pecans, and melted butter.
Stir until the mixture forms moist crumbs. Set aside.

3. Mix the Sweet Potato Filling

In a large bowl, combine mashed sweet potatoes, white sugar, salt, and vanilla extract.
Stir until smooth. Add the beaten eggs and melted butter, mixing until fully incorporated.

4. Assemble the Casserole

  • Pour the sweet potato mixture into the prepared baking dish and spread evenly.

  • Sprinkle the pecan topping mixture evenly across the top.

5. Bake

Bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.

6. Cool and Serve

Allow the casserole to cool for at least 10 minutes before serving. Serve warm for the best texture and flavor.

Notes

  • For best results, use freshly baked and mashed sweet potatoes.

  • This casserole can also be served as a dessert—it’s that sweet and satisfying.

  • Let it rest before cutting to help it hold its shape when serving.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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