This copycat recipe for Ruth’s Chris Sweet Potato Casserole is a delicious side dish perfect for any holiday meal. The sweet potatoes are mashed with brown sugar, butter, and vanilla, then spread into a baking dish and topped with a pecan crumble. The casserole is baked until hot and bubbly, and the result is something truly special. This might just become a new tradition on your holiday menu.
Sweet potatoes are one of my favorite foods. I love making them into Sweet Potato Fries and Sweet Potato Wedges.
And now that the holiday season is here, I thought it was time to have a sweet potato casserole.
This is the perfect recipe. 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's Chris copycat recipe is sure to become a family favorite. This is based on their original recipe, and I think it tastes just as good as the restaurant version!
The best part? It's easy to make and can be assembled ahead of time. Plus, you can easily double or triple it to accommodate a large crowd.
This sweet potato casserole pairs perfectly with Smoked Turkey or Smoked Spatchcock Turkey, Green Bean Casserole, Homemade Stuffing, Twice-Baked Mashed Potatoes, and Pumpkin Pie for an amazing Thanksgiving dinner.
Jump to:
What is Ruth's Chris?
Ruth’s Chris Steakhouse is a chain with over 100 restaurants in the United States, Canada, and Mexico. The first restaurant opened in 1965 in New Orleans, Louisiana.
Ruth's Chris is known for its amazing steak, as well as its delicious side dishes.
We are avid fans of Ruth’s Chris restaurant, and I am lucky to live fairly close to one. It is hands down one of my favorite restaurants.
Why you will love this recipe
- You will love the perfect combination of creamy sweet potatoes and pecan streusel.
- This delicious copycat recipe is incredibly easy to make, and only requires a few simple ingredients that you probably already have in your pantry.
- The casserole can be made ahead of time and reheated when you're ready to eat.
- It's the perfect side dish for any holiday meal, special occasion, or potluck.
- The sweet potatoes are cooked to perfection; you will love the fluffiness of the sweet potato mixture.
- The delicious brown sugar crumble pecan topping is amazing! It adds the perfect amount of sweetness and texture.
- This dish is also budget-friendly, so you can make it without breaking the bank.
- This recipe will impress your friends and family! Everyone will be asking for seconds.
Ingredients
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.
- White sugar and brown sugar. White sugar sweetens the sweet potatoes and the brown sugar is for the streusel topping. The brown sugar carmelizes and adds amazing flavor.
- Butter. Everything is better with butter, am I right? You could use margarine instead if desired.
- Eggs. These are added to give the casserole some structure. Just make sure to cool the sweet potatoes before adding them, 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 for quantities.
Instructions
First, wash and peel the sweet potatoes. Place them on a cutting board, and carefully using a sharp knife, cut the sweet potatoes into small chunks. The smaller they are, the faster they will cook.
Next, place the sweet potatoes in a large pot. Fill the pot with enough water to just cover the potatoes. Bring them to a boil, and cook them until they are tender when pierced with a fork.
Drain all of the water from the potatoes. Let the potatoes cool before adding the rest of the ingredients.
Why, you might be asking?
Well, guess what would happen if you add eggs to hot potatoes? Yup, scrambled eggs.
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.
Next, place cooled potatoes in a large bowl. Use a potato masher or a hand mixer to mash them up. Add one cup of sugar, one stick of butter, 2 eggs, salt, and vanilla. Mix it all up really well.
Grease a 1.5-quart dish, and pour potato mixture into the prepared baking dish.
Next, preheat the oven to 350 degrees F.
Now it's time to mix up the crust ingredients. Add brown sugar, flour, pecans, and melted butter to a small bowl.
Sprinkle the crust mixture evenly on the surface of the sweet potato mixture.
Place the casserole into the oven, uncovered, and bake for 35 minutes, until hot and it is bubbling around the edge, and the top of the sweet potato mixture is golden brown.
Allow it to rest for 15-30 minutes before serving to allow it to firm up.
Enjoy!
Make-Ahead Instructions
When it comes to holiday cooking, I like to be as prepared as possible. That's why I always like to have a few make-ahead dishes in my repertoire, like this sweet potato casserole.
To make it ahead, follow the recipe, but don't cook it. Instead, cover and refrigerate it until you're ready to bake it.
When ready, bake the casserole at 350 degrees for about 40 minutes, or until heated through.
Because it was placed in the refrigerator, it will be colder, which means it will take longer to heat up in the oven.
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.
Equipment
To make this recipe, you will need a large mixing bowl, small bowl, a spoon, and a 1.5-quart casserole dish.
Storage
Fridge: Let the casserole cool to room temperature, then cover it with a double layer of plastic wrap and then aluminum foil, or place it in an airtight container. You can store leftover sweet potato casserole in the fridge for 3-4 days.
Freezer: You can also freeze any leftovers in a freezer-safe container for up to 2 months. To reheat, place the frozen casserole in the fridge overnight to thaw. Then, heat at 350 degrees F in the oven until hot.
How to reheat sweet potato casserole
Sweet potato casserole is a holiday staple in many families. This dish is often made ahead of time and reheated just before serving.
To reheat in the oven, preheat to 350 degrees Fahrenheit and bake for 30-40 minutes, or until heated through.
If using a microwave, reheat on high power for 1-2 minutes, then check and continue heating in 30-second increments until hot.
Top tips
- Cook the sweet potatoes early enough so they are cool when you add the eggs.
- Do not overcook them. 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, this will help it to firm up.
FAQ
Yes, you can freeze it. Cover with a double layer of plastic wrap and a layer of aluminum foil, or place in a freezer-safe container. It will keep for up to 2 months in the freezer.
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. Also, do not overcook them! They tend to absorb water, which could make your filling watery.
What goes well with Ruth's Chris sweet potato casserole?
- Smoked Thanksgiving Turkey
- Air Fryer Turkey Wings
- Smoked Venison Roast
- Roast Turkey
- Air Fryer Turkey Thighs
- Smoked Spatchcock Turkey
- Smoked Turkey Breast
- Smoked Turkey Thighs
- Air Fryer Boneless Skinless Chicken Thighs
Want more sweet potato recipes?
If you like Ruth’s Chris Sweet Potato Casserole recipe, please take a moment to leave a star rating and/or leave a comment letting me know how you liked it.
📋 Recipe
Ruth's Chris Sweet Potato Casserole (Copycat Recipe)
Equipment
- Large pot
- Large mixing bowl
- Small bowl
- Potato masher or hand mixer
- Spoon for mixing
- 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
Topping
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter melted
Instructions
- Preheat the oven to 350 degrees F.
- Add sweet potato, sugar, vanilla extract, salt, eggs, and butter in 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 20-30 minutes before serving so that it sets..
- Enjoy!
Notes
- Cook the sweet potatoes early enough so they are cool when you add the eggs.
- Do not overcook them. 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, this will help it to firm up.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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