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You know that famous sweet potato casserole from Ruth’s Chris Steak House? You can make a delicious copycat right at home! Creamy sweet potatoes topped with a buttery brown sugar pecan crumble. It’s practically dessert in disguise! And I’m here for it!
Why You’ll Love This Ruth’s Chris Copycat
- Is It a Side Dish or Dessert? With creamy sweet potatoes and that sweet, crunchy pecan topping, it could pass for either! No judgment if you go back for seconds!
- Make It Ahead: Get it ready up to 3 days before your holiday dinner, so you have one less thing to worry about!
- Ruth’s Chris at Home: Skip the steakhouse! Make this famous sweet potato casserole at home, and pair it with a steak and my Ruth’s Chris Chopped Salad for the full experience!
A Reader’s Review
“I made this for Thanksgiving and it was such a hit I am making it for Christmas!!! When it is cold it is like pie!!”
Ruth’s Chris Sweet Potato Casserole Ingredients
- Add Marshmallows: For a gooey topping, sprinkle 1 cup of mini marshmallows over the casserole during the last 5 minutes of baking, then cook until golden brown.
- Swap the Nuts: If you’re not a fan of pecans, try walnuts or almonds instead. You can also leave the nuts out entirely!
- Add Some Spice: For a little extra warmth and flavor, mix a pinch of cinnamon or pumpkin pie spice into the sweet potatoes.
- Use Canned Sweet Potatoes: If you’re short on time, drain and mash canned sweet potatoes, then measure out 3 cups.
How to Make Ruth’s Chris Sweet Potato Casserole
My favorite part of Thanksgiving is always the sides! Serve this sweet potato casserole with my roasted turkey, stuffing, and cranberry sauce. It’s a holiday meal everyone will love!
- Prep: First, preheat the oven to 350°F. Then spray a 1½–2-quart casserole dish with cooking spray and set aside.
- Make the Filling: In a large bowl, combine the mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Then spread the mixture evenly in the prepared baking dish.
- Make the Topping: In a separate bowl, mix the brown sugar, flour, melted butter, and chopped pecans until combined. Sprinkle the topping evenly over the sweet potatoes.
- Bake: Bake for 30–40 minutes, until the casserole is set and the topping is lightly browned.
How to Prepare Sweet Potatoes for Casserole
You’ll need cooked, mashed sweet potatoes before making the casserole. Here are four ways to prepare them!
- Roast: Pierce the sweet potatoes with a fork and bake at 400°F for about 1 hour, until tender. Cool, peel, and mash.
- Boil: Peel and cut into 1-inch pieces. Boil for 20–30 minutes until tender, then drain and mash.
- Microwave: Pierce with a fork and microwave for about 15 minutes, or until fork-tender. Cooking time varies depending on size.
- Instant Pot: Place pierced, unpeeled sweet potatoes on a trivet with 1 cup of water. Pressure cook on HIGH for 15 minutes (10 for smaller potatoes). Quick release, peel, and mash.
Alyssa’s Pro Tip
Make It Extra Creamy! Use a food processor for a smooth, creamy sweet potato filling, just like you’d expect from a steakhouse! If you prefer a little more texture, a fork or potato masher works great, too.
Must-Have Kitchen Tools
- Potato Masher: Makes it easy to mash your cooked sweet potatoes.
- 1½–2-Quart Casserole Dish: Perfect for baking this sweet potato casserole.
- Mixing Bowls: You’ll need one for the filling and another for the pecan topping.
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Ruth’s Chris Sweet Potato Casserole
Equipment
Ingredients
- 3 cups mashed sweet potatoes about 3-4 large cooked sweet potatoes
- 1 cup brown sugar
- 2 large eggs lightly beaten
- ½ cup milk
- ½ cup melted salted butter
- 1 teaspoon vanilla
Topping:
- ½ cup brown sugar
- ⅓ cup flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 1 1/2 to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine 3 cups mashed sweet potatoes, 1 cup brown sugar, 2 large eggs, ½ cup milk, ½ cup melted salted butter, and 1 teaspoon vanilla. Pour into the prepared casserole dish.
- To make the topping, combine ½ cup brown sugar, ⅓ cup flour, ⅓ cup melted butter, and 1 cup chopped pecans. Sprinkle over the top.
- Bake for 30-40 minutes until cooked through and the top is lightly browned.
Video
Notes
- Make Ahead: Assemble the casserole, cover tightly, and refrigerate for up to 3 days. Bake as directed when ready to serve.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in the oven at 300°F for 10–15 minutes, or until heated through. Individual servings can be microwaved in 15–20-second intervals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HI Alyssa…I jave made this recipe several times at Christmas…but have started to add it to my list of ‘Fall Comfort food’ favs. It’s a huge hit!
CHEERS, Craig
Yes! I love that it’s making an appearance earlier! It’s the perfect fall comfort food!
Wonderful dish it was delicious thank you 🙏 ❤️
This is the one CoPilot delivered. It’s really great.
Me and my son in law switch off and on of making sweet potato casserole, then we let others be the judge, I used this recipes a few times, though we don’t share recipes, I gave it to my daughter, I know he hasn’t used this recipe, oh and I win every time, he don’t like his very sweet, so when it’s my year to make it I usually make 2 pans , one not so sweet for him, and it consist of , maple syrup, butter salt and pepper, and this one, but I have added sweetened condensed milk, my husband likes the marshmallow topping while I like the crumble, so I do half and half on the one pan, it is very good, thanks for sharing your recipes with the world, and happy Thanksgiving to everyone
Can this be made ahead? Can I use canned sweet potato puree?
Yes, it’s great for making ahead. You can keep it in the fridge for up to 3 days. And canned sweet potato puree should work just fine! Hope you enjoy it! ?
Several years ago a co-worker of mine brought this casserole to our Thanksgiving carry-in. I fell in love with it. I have been making this recipe every year since 2016. It is always a big hit at our Thanksgiving table. I’m so happy that my co-worker found this recipe and shared it with me! It is the best sweet potato casserole ever!!!
This is the third time I have made this recipe, currently in the oven as I type this. 🙂 and my house smells wonderful. My husband loves this sweet potato casserole dish and says it taste like pie. Thank you for sharing
I am making this for our Christmas dinner.
Yay! Let me know how it turns out!