Craving the legendary Ruth’s Chris Sweet Potato Casserole? You’ve come to the right place. This is the ultimate copycat recipe that delivers that signature creamy, decadent sweet potato filling topped with a crunchy, buttery pecan crust. Forget waiting for a special occasion steakhouse dinner; you can now recreate this iconic side dish in your own kitchen. It’s the perfect addition to your holiday table but easy enough to enjoy any time of year.
We’ve perfected this recipe to ensure it’s not just a close copy, but a perfect replica. The secret is in the balance of flavors—the subtle sweetness of the potatoes, the warmth of the vanilla, and the rich, nutty crunch of the topping. It’s a dish that consistently wows guests and has them asking for the recipe.
What Makes This Ruth’s Chris Sweet Potato Casserole The Best?
This isn’t just another sweet potato casserole recipe. This is a meticulously tested copycat of the famous Ruth’s Chris Sweet Potato Casserole. The key is in the texture and flavor. The filling is velvety smooth, almost like a soufflé, while the topping provides a delightful textural contrast. We use simple, high-quality ingredients to let the natural sweetness of the potatoes shine through, enhanced by a rich, buttery crust.
Unlike other recipes that can be overly sweet or dense, this version is perfectly balanced. It’s a versatile side that pairs beautifully with a holiday feast, like a beautifully roasted turkey, or a simple weeknight meal of maple dijon chicken.
Ingredients You’ll Need
This recipe uses simple pantry staples to create its signature steakhouse flavor. Here’s what you’ll need to gather.
For the Sweet Potato Filling:
- Sweet Potatoes: The star of the show! We’ll boil and mash them to create a silky-smooth base.
- Granulated Sugar: Provides the perfect amount of sweetness to complement the potatoes.
- Butter: Melted butter adds richness and a velvety texture to the filling.
- Eggs: Act as a binder, giving the casserole a light, almost custard-like consistency.
- Heavy Cream: Adds extra creaminess and decadence.
- Vanilla Extract: A touch of vanilla enhances all the other flavors.
- Salt: Just a pinch to balance the sweetness.
For the Pecan Crust Topping:
- Brown Sugar: Creates a sweet, slightly caramelized crust.
- All-Purpose Flour: Provides structure for the crumbly topping.
- Butter: Cold, cubed butter is cut into the mixture to create a crumbly, streusel-like texture.
- Pecans: Chopped pecans are essential for that signature nutty crunch. For a fun holiday twist, you could even try using candied pecans for an extra layer of flavor.
Step-by-Step Instructions
Follow these simple steps to create the perfect Ruth’s Chris Sweet Potato Casserole at home. It’s easier than you think!
Step 1: Cook the Sweet Potatoes
Start by peeling and cubing your sweet potatoes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook until they are very tender, about 15-20 minutes. Drain the potatoes thoroughly and transfer them to a large mixing bowl.
Step 2: Prepare the Filling
While the potatoes are still hot, mash them until smooth. You can use a potato masher or an electric mixer for an extra-creamy texture. Add the granulated sugar, melted butter, eggs, heavy cream, vanilla extract, and salt. Mix until everything is well combined and the filling is smooth and luscious.
Step 3: Make the Pecan Topping
In a separate bowl, combine the brown sugar and flour. Add the cold, cubed butter and use your fingertips or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C). Spread the sweet potato filling evenly into a greased 9×13 inch baking dish. Sprinkle the pecan crust mixture evenly over the top. Bake for 30-35 minutes, or until the filling is set and the topping is golden brown and bubbly. Let it rest for a few minutes before serving.
Tips for Success
To ensure your copycat Ruth’s Chris Sweet Potato Casserole is absolutely perfect, follow these simple tips.
- Mash Thoroughly: For the creamiest filling, make sure to mash the sweet potatoes until they are completely smooth and free of lumps before adding other ingredients. An electric mixer works wonders here.
- Use Cold Butter for the Topping: Just like making a pie crust, using cold butter is crucial for a crumbly, delicious streusel topping.
- Don’t Overbake: Bake just until the center is set. Overbaking can make the filling dry. The center should have a slight jiggle when you remove it from the oven.
What to Serve with Sweet Potato Casserole
This casserole is a star side dish for any holiday meal, especially Thanksgiving or Christmas. It pairs perfectly with roasted turkey, glazed ham, or a juicy roast beef. For a complete meal, serve it alongside other classic sides like our fan-favorite crockpot mac and cheese and some fluffy 30-minute dinner rolls.
Make-Ahead and Storage Instructions
This is a great dish to prepare in advance, saving you time on a busy cooking day.
- To Make Ahead: Prepare the sweet potato filling and the pecan topping, but store them in separate airtight containers in the refrigerator for up to 2 days. When ready to bake, spread the filling in your baking dish, sprinkle with the topping, and bake as directed, adding 5-10 minutes to the baking time.
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat individual portions in the microwave or place the entire casserole dish back in a 350°F oven until warmed through.
Yes! You can prepare the sweet potato filling and the pecan topping up to two days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to bake, assemble the casserole and add a few extra minutes to the baking time.
Absolutely. While pecans are classic for the Ruth’s Chris recipe, you could substitute them with chopped walnuts or almonds for a different nutty flavor.
For the best flavor and texture that truly mimics the original, we highly recommend using fresh sweet potatoes. Canned sweet potatoes (yams) are often packed in syrup, which can make the casserole overly sweet and alter the consistency.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or in the oven at 350°F until warmed through.
While it’s sweet enough to be a dessert, it is traditionally served as a side dish, especially during holidays like Thanksgiving and Christmas. It pairs wonderfully with savory main courses like turkey, ham, or roast beef.
Yes! You can prepare the sweet potato filling and the pecan topping up to two days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to bake, assemble the casserole and add a few extra minutes to the baking time.
Absolutely. While pecans are classic for the Ruth’s Chris recipe, you could substitute them with chopped walnuts or almonds for a different nutty flavor.
For the best flavor and texture that truly mimics the original, we highly recommend using fresh sweet potatoes. Canned sweet potatoes (yams) are often packed in syrup, which can make the casserole overly sweet and alter the consistency.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or in the oven at 350°F until warmed through.
While it’s sweet enough to be a dessert, it is traditionally served as a side dish, especially during holidays like Thanksgiving and Christmas. It pairs wonderfully with savory main courses like turkey, ham, or roast beef.
Enjoy the Perfect Side Dish!
This Ruth’s Chris Sweet Potato Casserole recipe is more than just a dish; it’s a show-stopping experience that will elevate any meal. It’s a guaranteed crowd-pleaser that will have everyone coming back for seconds. We know you’ll love it as much as we do!
If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest.
Ruth's Chris Sweet Potato Casserole: The Ultimate Copycat Recipe
The ultimate copycat recipe for the famous Ruth's Chris Sweet Potato Casserole! This dish features a silky, decadent sweet potato filling with a crunchy, buttery pecan crust. Perfect for holidays or any special meal.
Ingredients
Equipment
Instructions
- Peel and cube sweet potatoes. Place in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until very tender. Drain well.
- In a large bowl, mash the hot sweet potatoes until smooth. Add granulated sugar, melted butter, beaten eggs, heavy cream, vanilla extract, and salt. Mix until fully combined and creamy.
- In a separate bowl, combine brown sugar and flour. Cut in the cold, cubed butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Preheat oven to 350°F (175°C). Spread the sweet potato filling into a greased 9x13 inch baking dish. Sprinkle the pecan crust topping evenly over the filling.
- Bake for 30-35 minutes, until the topping is golden brown and the filling is set. Let it rest for 10 minutes before serving.
Notes
For the creamiest filling, use an electric mixer to mash the sweet potatoes.
Ensure your butter is very cold for the topping to achieve the best crumbly texture.
You can assemble the casserole a day in advance; just keep the topping separate until you're ready to bake.
Ruth's Chris Sweet Potato Casserole: The Ultimate Copycat Recipe
Ingredients
Equipment
Instructions
- Peel and cube sweet potatoes. Place in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until very tender. Drain well.
- In a large bowl, mash the hot sweet potatoes until smooth. Add granulated sugar, melted butter, beaten eggs, heavy cream, vanilla extract, and salt. Mix until fully combined and creamy.
- In a separate bowl, combine brown sugar and flour. Cut in the cold, cubed butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Preheat oven to 350°F (175°C). Spread the sweet potato filling into a greased 9x13 inch baking dish. Sprinkle the pecan crust topping evenly over the filling.
- Bake for 30-35 minutes, until the topping is golden brown and the filling is set. Let it rest for 10 minutes before serving.
Notes
Ensure your butter is very cold for the topping to achieve the best crumbly texture.
You can assemble the casserole a day in advance; just keep the topping separate until you're ready to bake.
