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.
Table of Contents
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.
If I want to use a 9×13 dish do I double the recipe? Thanks, looks delish!
Yes you would double it!
Can you make this in the crock pot?
You could but the topping will not get browned and crisp that way, it will stay soft.
Can I have marshmallows instead pecans
Yes absolutely, add them during the last 5 minutes!
Can I make this the night before and refrigerate?
Yes that will work!
This recipe was right on the money. My sister loves Ruth’s Chris recipe but she loved the taste of this recipe just as much if not more.
Thank you so much for sharing. I can see myself making this many more times
We love this more than the Ruth Chris version! So yummy!
This was a huge success at Thanksgiving. My family requests that I bring two for Christmas. I didn’t change a thing.
So happy to hear everyone loved it, thanks for reporting back!
I made this for Thanksgiving even though I’m not a fan of sweet potatoes. I didn’t change a thing. My husband and I absolutely loved it. I even had my daughter in law eating it and she doesn’t like sweet potatoes either.
So glad to hear you enjoyed it!! Hope you had a great Thanksgiving
This was a huge success this Thanksgiving! Thank you!
So glad you enjoyed it!
Does this recipe double easily?
Yes you can definitely double it!
My topping was runny … what went wrong?
If you look at the 4th picture in the post, you’ll see the topping should be more like moist crumbs. If I had to guess, I’d say maybe you mis-measured the butter when you tripled the recipe? The recipe as written calls for 12 tablespoons total, 6 for the filling, 6 for the topping. Is it possible that maybe all the butter went into the topping?
I forgot to buy fresh sweet potatoes. I do have canned sweet potatoes. What variations would I have to make in order to try this deliciousness?
That should be fine! If the canned sweet potatoes have sugar added you’ll want to reduce the sugar in this recipe, otherwise you should be good to go!
HELP, im in the middle of making this but I had to multiply it by 3. everything seems fun except its a bit runny…. will it firm up when baking? i dont want to take this to thanksgiving if its going to be messed up
The sweet potato mixture is runny or the topping is runny?
Do the cooked sweet potatoes need to be cooled or should they remain warm during prep?
Mine are typically lukewarm because I have to wait a bit for them to cool before I can handle them!
Are the nutrition facts based on one serving?
Yes they are!
Can you make this recipe ahead of time (day before) up until the crunchy topping?
Yes absolutely! Store covered in the fridge until you’re ready to bake, you may need to add a few more minutes to the bake time to compensate for starting with a cold casserole.
At what point would you put it in the fridge? After baking then reheat it?
I’d prepare it through step 4, then cover and refrigerate it. Proceed with the rest of the recipe right before you put it on the oven!
What could I use instead of the egg?
I would just omit the eggs, the filling will be a little looser but it will still taste great!
Used this recipe today to feed 250+ and the raves and reviews were unending !!
By far the easiest and best recipe for sweet potatoes ever !!!
So happy to hear everyone enjoyed it, thanks for reporting back!
When your recipe calls for 3 cups cooked sweet potatoes, do you meaning 3 cups mashed? I’m trying to determine how many sweet potatoes I need. Thanks.
I mean 3 cups of cooked cubed sweet potatoes! I will update the recipe to be clear.
This looks amazing! Would adding marshmallows be a good idea? And if so, would I mix the marshmallows in when preparing the topping or maybe layer the marshmallows and then the topping ? Thanks and happy thanksgiving
I would bake it almost all the way through, then sprinkle the marshmallows on during the last 5 minutes of the baking time. I do also have a sweet potato casserole recipe with marshmallows here: https://www.dinneratthezoo.com/sweet-potato-casserole-with-marshmallows/
One year I cooked the recipe as per directions and took it out of the oven, then created a lattice of mini marshmallows on top. I put it under the broiler for 5 minutes and it was gorgeous!
Love that idea!