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.
Why You’ll Love This Recipe
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Inspired by the famous Ruth’s Chris Steak House recipe
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Sweet and savory—perfect for holiday tables
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Buttery pecan crumble adds texture and flavor
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Easy to make ahead and reheat
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Crowd-pleaser for Thanksgiving, Christmas, or Sunday dinners
Ingredients Breakdown
For the Pecan Crust:
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Brown sugar: Adds caramel-like sweetness and helps form a golden topping.
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All-purpose flour: Binds the crust ingredients together.
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Chopped pecans: Provide crunch and a nutty depth of flavor.
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Melted butter: Creates a rich, buttery texture and enhances the topping’s crispness.
For the Sweet Potato Mixture:
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Mashed sweet potatoes: The star of the dish, naturally sweet and creamy.
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Granulated sugar: Balances flavors and enhances sweetness.
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Salt: Brings out the natural flavors.
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Vanilla extract: Adds warmth and depth.
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Eggs: Bind the mixture and give it structure.
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Melted butter: Makes the filling rich and silky.
Tips for Success
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Use fresh or canned sweet potatoes. If using canned, drain and mash thoroughly.
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Don’t overmix the topping—keep it crumbly for the best texture.
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Make it ahead: Assemble the casserole the day before and refrigerate. Bake just before serving.
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Reheat leftovers at 300°F for 15–20 minutes or until warmed through.
Variations and Customizations
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Add marshmallows: Sprinkle mini marshmallows on top in the last 5 minutes of baking.
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Make it nut-free: Omit pecans or replace with crushed pretzels or oats.
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Add a dash of cinnamon or nutmeg to the sweet potato mixture for a warm spice kick.
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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
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Green bean casserole
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Garlic mashed potatoes
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Cranberry sauce and stuffing
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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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.
Ruth’s Chris Sweet Potato Casserole
Ingredients
Equipment
Method
- In a bowl, combine brown sugar, flour, chopped pecans, and melted butter. Stir until crumbly.
- In another large bowl, mix mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter until smooth and creamy.
- Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly. Sprinkle the pecan topping across the surface.
- Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until the topping is golden brown and slightly bubbling.
- Let cool for a few minutes before serving to allow flavors to meld.
Notes
- Roasting the sweet potatoes instead of boiling enhances flavor.
- Add marshmallows or oats to customize the topping.
- Double the recipe and freeze one for a stress-free holiday season.
- This casserole pairs perfectly with both savory mains and holiday desserts.
