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.
Christina says
If I want to use a 9×13 dish do I double the recipe? Thanks, looks delish!
Sara says
Yes you would double it!
Danielle says
Can you make this in the crock pot?
Sara says
You could but the topping will not get browned and crisp that way, it will stay soft.
Rosemary says
Can I have marshmallows instead pecans
Sara says
Yes absolutely, add them during the last 5 minutes!
Bonnie says
Can I make this the night before and refrigerate?
Sara says
Yes that will work!
Cy says
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
Deb says
We love this more than the Ruth Chris version! So yummy!
LeAnn McConathy says
This was a huge success at Thanksgiving. My family requests that I bring two for Christmas. I didn’t change a thing.
Sara says
So happy to hear everyone loved it, thanks for reporting back!
Cara H says
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.
Sara says
So glad to hear you enjoyed it!! Hope you had a great Thanksgiving
Donna D. says
This was a huge success this Thanksgiving! Thank you!
Sara says
So glad you enjoyed it!
Monique says
Does this recipe double easily?
Sara says
Yes you can definitely double it!
Foxchik says
My topping was runny … what went wrong?
Sara says
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?
Suechin McKinney says
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?
Sara says
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!
Cori Papuga says
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
Sara says
The sweet potato mixture is runny or the topping is runny?
KP says
Do the cooked sweet potatoes need to be cooled or should they remain warm during prep?
Sara says
Mine are typically lukewarm because I have to wait a bit for them to cool before I can handle them!
Andrea says
Are the nutrition facts based on one serving?
Sara says
Yes they are!
Ros says
Can you make this recipe ahead of time (day before) up until the crunchy topping?
Sara says
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.
Carly says
At what point would you put it in the fridge? After baking then reheat it?
Sara says
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!
Melissa says
What could I use instead of the egg?
Sara says
I would just omit the eggs, the filling will be a little looser but it will still taste great!
CONNIE POYYAK says
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 !!!
Sara says
So happy to hear everyone enjoyed it, thanks for reporting back!
Courtney says
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.
Sara says
I mean 3 cups of cooked cubed sweet potatoes! I will update the recipe to be clear.
Angie says
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
Sara says
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/
Jo says
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!
Sara says
Love that idea!