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, and I actually think my version is better than the restaurant version.
How do you make Ruth’s Chris Sweet Potato casserole?
This recipe starts with cooked sweet potatoes. You can bake, steam or boil your potatoes. I typically bake mine whole, then remove the peels or simply scoop out the insides. The potatoes are mashed with sugar, eggs, butter and a bit of vanilla to form the base for the casserole.
The sweet potatoes are spread into a baking dish and topped with the most delicious streusel. It almost tastes like a cookie, it’s just that good. After that, the casserole goes into the oven and you’ll be ready to eat.
Tips for Ruth’s Chris Sweet Potato Casserole
- 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.
- 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 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.
This sweet potato casserole pairs perfectly with a variety of meats. I serve this recipe with a roasted turkey or ham for an amazing holiday meal. I also serve sweet potato casserole alongside roasted chicken or steak bites for an everyday weeknight dinner.
Once you try Ruth’s Chris sweet potato casserole, 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
- Maple Roasted Sweet Potatoes
- Sweet Potato Buddha Bowls
- Sweet Potato Hash
- Twice Baked Sweet Potatoes
- Honey Glazed Root Vegetables
Ruth’s Chris Sweet Potato Casserole Video
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.
The recipe calls for x# tablespoons butter divided in the ingredient list….but then calls for that same amount of butter in two different places in the recipe. There wouldn’t be any *remaining* butter for the crumb topping, as I would have used it up incorporating it into the sweet potato part earlier.
Does the ingredient list need to reflect twice the amount of butter so it can be equally divided among the sweet potatoes and the topping? Thanks! 🙂
It calls for 12 tablespoons of butter, with half being used in step 2 and the other half being used in step 5.
If someone in our group is gluten free, can I use something besides flour in the topping or will it not be the same?
I’d use a gluten free flour.
Thanks! Do you think almond flour or coconut flour would be better?
Can you use a gluten free flour in the topping or does it not work the same?
Gluten free flour should work fine!
Can the whipped sweet potatoes be frozen before the crumb topping? I’m traveling for Thanksgiving by plane and would like to bring this with me. I’ve made it every year for a very long time. I’m not sure the eggs will freeze. Your thoughts???
Yes that’s fine!
Love this recipe! If I am doubling the amount of sweet potatoes and using a 3qt baking dish, should I double all of the ingredients or only some? I don’t want it to be too sweet or have too much butter. Thank you!
You would double everything!
When adding the butter to the topping ingredients, it becomes a clumped up mess that too thick to spread. Is there a fix to that? Does it really need the butter? Thanks in advance!
The topping is supposed to be crumbly and clumpy, just use your clean hands or a spoon to sprinkle it evenly over the top of the casserole, it should not be spread!
Thank you for this and many other recipes! I love your format and smart-easy to follow instructions. Happy holidays to you and your family.
Can I used canned sweet potatoes and if so how much?
Yes and it would still be 3 cups!
Thank you for this recipe! My family loves it!
I have always made this with one can of Bruce’s yams, drained.
If I use 2 cans should I double everything.
Can you make with sugar sub if should not eat sugar
I haven’t tried it that way but it should work!
How should you cook the sweet potatoes? Boil or bake them?
I typically bake them whole in the oven at 400 degrees F for 45-60 minutes or until very soft. Then cut in half and scoop out the insides. Boiling also works fine!
Do I bake it as a whole casserole the night before, store it in the fridge and reheat in oven before serving the next day? Or should I put it all together, not bake it and put it in the fridge and bake it the next day? Thanks!
Put it all together in advance, cover and refrigerate. Then uncover and bake the next day, you may need to add a few minutes to the baking time.
Can I use candy yams in a can instead of sweet potatoes?
Yes but then omit the sugar in the sweet potato mixture if your candied yams already contain sugar.
Can you make in a slow cooker?
You can but the topping will not get browned and crispy in a slow cooker.
Should I use plain or self-rising flour?
Plain flour!
Can I refrigerate the pecan Brown sugar crusty over night?
Yes that’s fine!
Have you ever made this beforehand and froze it – minus the topping, of course? I’ve made this every thanksgiving for the last 8 years and this year am trying to get things done ahead of time so I’m not up until 3:30 and then again at 7:00 to get things finished. Also as someone with a nut allergy, I’ve substituted Grape Nuts cereal or chopped pretzels in the topping. No one even knew and I was finally able to enjoy it!
I haven’t frozen it, but I think it would be fine! You can also just store it in the fridge for a day or two before you bake it.
Hi! I was wondering how many sweet potatoes you used to make 3 cups? Thank you!
Sweet potatoes vary a lot in size, you probably want about 1 1/2 pounds.