This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals!
Sweet potato casserole is a must-have for my family for all of the holidays. This version from Ruth’s Chris Steak House is one of the best I’ve ever had. That crunchy topping is just fabulous when paired with sweet potatoes. This one will become a holiday tradition in your house as it has in mine.
If you’re reading this, you’re probably a fan of Ruth’s Chris Steak House. Don’t get me wrong, I love the steak and all, but I really go there for the amazing side dishes. From mushrooms to creamed spinach to loaded potatoes, I love them all. My favorite of the bunch is the Ruth’s Chris sweet potato casserole. I actually think my version is better than the restaurant version.
Make this casserole part of your holiday feast along with smoked turkey, loaded mashed potato casserole, glazed carrots and Southern cornbread dressing.
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Ruth’s Chris Sweet Potato Casserole Ingredients
To make Ruth’s Chris sweet potato casserole you will need sweet potatoes, sugar, salt, vanilla extract, eggs, butter, brown sugar, all purpose flour and pecans.
How Do You Make Ruth’s Chris Sweet Potato Casserole?
This Ruth’s Chris sweet potato casserole starts with cooked sweet potatoes. Mash the potatoes in a large mixing bowl and combine them with sugar, eggs, melted butter and a bit of vanilla extract. Use a stand mixer or an electric hand mixer to mash the sweet potatoes. This forms the base for the casserole. Spread the sweet potato mixture in a prepared baking dish. Make a streusel topping by mixing together butter, brown sugar, flour and chopped pecans. Pour the pecan topping over the top of the sweet potato base. After that, the casserole goes into the oven and you’ll be ready to eat.
Tips For The Perfect Casserole
- This recipe calls for beating the sweet potatoes with a stand mixer, which makes for light and fluffy sweet potatoes with a few chunks mixed in. If you prefer a super smooth texture, try using a food processor instead.
- This casserole can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold casserole.
- This sweet potato casserole pairs perfectly with a variety of meats. I serve this recipe with an herb roasted turkey or Coca Cola ham for an amazing holiday meal. I also serve sweet potato casserole alongside slow cooker whole chicken or steak bites for an everyday weeknight dinner.
- Make your favorite Ruth’s Chris Steakhouse sides with my recipes for lobster mac and cheese, oven baked potatoes, garlic mashed potatoes, creamed spinach, bacon roasted Brussels sprouts and grilled asparagus.
Quick Tip
You can bake, steam or boil your potatoes. I typically bake mine whole, then remove the peels or simply scoop out the fork tender insides.
Recipe FAQs
You can make a sweet potato casserole by mixing together cooked sweet potatoes, sugar, salt, vanilla extract, eggs and butter. Cook that mixture in an oven and choose your favorite toppings like nuts, marshmallows or a streusel topping.
To thicken a sweet potato casserole make sure you add eggs to the casserole. This binding agent thickens the casserole when cooked.
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Flavor Variations
These sweet potatoes are rich and creamy as-is; however, you can change the potatoes to suit your taste.
- Nuts: The traditional recipe calls for chopped pecans in the streusel. If you’re not a fan of pecans, you can use walnuts or simply leave out the nuts altogether.
- Marshmallows: You can add marshmallows by cooking the casserole and then sprinkling mini marshmallows over the top and cooking the casserole in the oven an additional 3-5 minutes. You could also try my classic sweet potato casserole with marshmallows recipe.
- Spices: You can make a holiday spiced casserole by adding a teaspoon of cinnamon and a half teaspoon of nutmeg to the sweet potato base.
Once you try Ruth’s Chris sweet potato casserole with a brown sugar pecan crust, you’ll be hooked! I can’t ever take this off our holiday menu, my family would be so upset if I did. I don’t really blame them, I love it too!
More Sweet Potato Recipes
Ruth’s Chris Sweet Potato Casserole Video
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Ruth’s Chris Sweet Potato Casserole
Ingredients
- 3 cups cooked sweet potatoes sliced or cubed
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 eggs
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″ square pan or 2 quart casserole dish with cooking spray.
- Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.
- Beat with a mixer until well blended and fluffy.
- Spoon the sweet potato mixture into the prepared dish in an even layer.
- In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
- Sprinkle the brown sugar mixture over the sweet potatoes.
- Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
- Let sit for 10 minutes, then serve.
Notes
- You can bake, steam or boil your potatoes. I typically bake mine whole, then remove the peels or simply scoop out the insides.
- This recipe calls for beating the sweet potatoes with a mixer, which makes for light and fluffy sweet potatoes with a few chunks mixed in. If you prefer a super smooth texture, try using a food processor instead.
Hi, do you use light or dark brown sugar?
I prefer light brown sugar, but dark will also be ok!
I modify this recipe a bit by substituting Splenda Brown Sugar for the granulated sugar. Works great for a low sugar version.