This Ruth’s Chris Sweet Potato Casserole is a delicious side dish perfect for any holiday meal. Creamy sweet potatoes are topped with a delicious brown sugar crumble and baked until hot and bubbly.
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This is the perfect holiday side dish. Maybe it's the creamy, dreamy texture of the potatoes. Or the perfect crunch from the brown sugar pecan crust. Or maybe it's the perfect combination of these ingredients.
Either way, this Ruth Chris copycat recipe will become a family favorite, even for non-sweet potato lovers.
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Why I Love Ruth Chris Sweet Potato Casserole
- It can be assembled ahead of time.
- It has the perfect combination of creamy sweet potatoes and pecan streusel.
- It's the perfect side dish for any holiday meal, special occasion, or potluck.
Ingredient Notes
This casserole is made with simple ingredients that are easy to find at your local grocery store.
- Sweet potatoes. You can use either fresh or canned. If using fresh, cook them until soft, and then mash them. If using canned, drain them first and then mash them. If cooking the sweet potatoes, make sure to allow time for them to cool before adding the rest of the ingredients.
- Sugar. White sugar sweetens the sweet potatoes and the brown sugar is for the streusel topping.
- Butter. You can use margarine instead.
- Eggs. Cool the sweet potatoes before the eggs; otherwise, you will end up with scrambled eggs.
- Vanilla extract. This adds delicious flavor to the casserole.
- Salt. Only a little is needed!
- All-purpose flour helps to make the thick and tasty topping for the dish.
- Pecans really take this casserole to the next level.
See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.
How To Make Ruth’s Chris Sweet Potato Casserole
Prepare The Filling
- Wash and peel the sweet potatoes. Place them on a cutting board, and carefully, using a sharp knife, cut them into small chunks. The smaller they are, the faster they will cook.
- Place sweet potatoes in a large pot with enough water to just cover the potatoes. Bring them to a boil, and cook them until tender when pierced with a fork.
- Drain all of the water from the potatoes and let them cool before adding the rest of the ingredients. To speed up the cooling process, you can put the sweet potatoes in a bowl and place them in the fridge or freezer to cool.
- Place cooled potatoes in a large bowl. Mash them with a potato masher or a hand mixer. Add one cup of sugar, one stick of butter, two eggs, salt, and vanilla, and mix well.
- Grease a 1.5-quart dish and pour the potato mixture into it. Preheat your oven to 350 degrees F.
Prepare The Topping
- Add brown sugar, flour, pecans, and melted butter into a small bowl and combine.
- Sprinkle the crust mixture evenly on the surface of the sweet potato mixture.
- Place the casserole in the oven, uncovered, and bake for 35 minutes, until hot and bubbling around the edges and the top of the sweet potato mixture is golden brown.
- Rest for 15-30 minutes so it will firm up before serving. Enjoy!
Make-Ahead Instructions
To make it ahead, follow the recipe, but don't cook it. Instead, cover and refrigerate it until ready to bake.
When ready, bake the casserole at 350 degrees for about 40 minutes, or until heated through.
Variations
- Add a sprinkle of cinnamon or nutmeg or both to the sweet potatoes and the pecan topping if desired.
- Try using walnuts instead of pecans for the topping.
- If you are looking for a lighter version, try using your favorite sugar substitute, and only make half the amount of topping, or omit it altogether.
What To Serve With Ruth's Chris Sweet Potato Casserole
This sweet potato casserole pairs perfectly with Smoked Thanksgiving Turkey, Roast Turkey, Air Fryer Turkey Thighs, or Smoked Spatchcock Turkey.
They also go great with Smoked Turkey Breast, Smoked Turkey Thighs, and Air Fryer Boneless Skinless Chicken Thighs.
Storage & Reheating
Refrigerator: Cover with a double layer of plastic wrap and then aluminum foil, or place in an airtight container and store for a couple of days.
Freezer: You can also freeze any leftovers in a freezer-safe container for up to 2 months.
Reheat: Place the frozen casserole in the fridge overnight to thaw. Then, bake at 350 degrees Fahrenheit for 30-40 minutes, or until heated through. You can also microwave on high power for 1-2 minutes, and continue heating in 30-second increments until hot.
Recipe Tips
- Cook the sweet potatoes ahead of time so they are cool when you add the eggs.
- Do not overcook the potatoes. You want them to be fork-tender.
- Let the potatoes drain in a colander to remove as much water as possible.
- Place cooked potatoes in the fridge or freezer to speed up the cooling process.
- Let the casserole sit for 15-30 minutes after it bakes to firm up.
Recipe FAQs
No, they are different. Yams are drier and starchier, and sweet potatoes are moister. There are two types of sweet potatoes, one is 'firm' and the other one is 'soft' when cooked. In the United States and Canada, soft sweet potatoes are labeled as yams, but they are actually sweet potatoes. As most yams are grown in Africa, you may have to go to an international market to find an actual 'yam'.
Before you boil them, cut your sweet potatoes into smaller pieces so they cook at the same rate, and drain them really well.
Ruth’s Chris Steak House is a chain with over 100 restaurants in the United States, Canada, and Mexico. Ruth's Chris is known for its amazing steak, as well as its delicious side dishes.
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Recipe
Ruth Chris Sweet Potato Casserole
Equipment
- 1.5-quart casserole dish
Ingredients
Sweet Potato Mixture
- 4 cups cooked sweet potatoes drained, cooled, and mashed
- 1½ cups white sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 medium eggs well beaten
- ½ cup butter melted
Pecan Topping
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter melted
Instructions
- Preheat your oven to 350℉.
- Add sweet potato, sugar, vanilla extract, salt, eggs, and butter to a large mixing bowl. Mix until well combined.
- Pour the sweet potato mixture into a greased 1½-quart casserole dish.
- Mix brown sugar, flour, chopped pecans, and butter in a small bowl. Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 35 minutes, until hot and the edges are bubbling.
- Let it rest for 15-30 minutes before serving so that it sets. Enjoy!
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Recipe Notes:
- Cook the sweet potatoes ahead of time so they are cool when you add the eggs.
- Do not overcook the potatoes. You want them to be fork-tender.
- Let the potatoes drain in a colander to remove as much water as possible.
- Place cooked potatoes in the fridge or freezer to speed up the cooling process.
- Let the casserole sit for 15-30 minutes after it bakes to firm up.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
CC says
Do you boil or bake the sweet potatoes to start with? Thank you!
Jeri Walker says
Boil the sweet potatoes in a large pot until tender when pierced with a fork then drain well.
Deborah says
Thank you for sharing, my Sister used makes the sweet potato casserole so I'm going to.
Jeri Walker says
That's great! This sweet potato casserole is a favorite - everyone will love it! 🙂