This Ruth’s Chris Sweet Potato Casserole is the ultimate comfort dish, combining creamy, sweet mashed sweet potatoes with a buttery, crunchy pecan crust. The perfect balance of sweetness and texture makes it a crowd-pleaser for any holiday table. Easy to prepare and even easier to enjoy, it’s destined to become a tradition in your home!
Why You’ll Love This Recipe
Restaurant Quality at Home: This is the iconic side dish from Ruth’s Chris Steak House, and now you can recreate it in your own kitchen.
Simple Ingredients: No fancy ingredients here—just pantry staples and a little bit of love.
Perfect Balance of Textures: The creamy sweet potato layer pairs beautifully with the crisp, buttery pecan topping.
Versatile Dish: While it’s a standout on holiday menus, this casserole also complements weeknight meals like roasted chicken or pork chops.
Make-Ahead Friendly: This recipe can be prepped in advance, making it perfect for stress-free entertaining.
Key Ingredients
Sweet Potatoes: The star of the dish! These provide natural sweetness and a creamy texture. Canned sweet potatoes work well in a pinch, but fresh roasted sweet potatoes deliver the best flavor.
Brown Sugar: Used in the crust, brown sugar adds a rich caramel-like sweetness that elevates the dish.
Butter: Adds richness to both the crust and the sweet potato mixture, ensuring each bite is indulgent and flavorful.
Pecans: The quintessential Southern nut, pecans add a crunchy, nutty topping that perfectly balances the creamy base.
Vanilla Extract: A splash of vanilla enhances the sweetness of the potatoes and brings warmth to the dish.
Eggs: These help bind the sweet potato mixture together, giving it structure without making it overly dense.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped nuts (pecans or walnuts)
1/2 cup melted butter.
Stir until the ingredients are well mixed and crumbly.
Set the crust mixture aside.
Would you like to save this?
Just drop your email here and I'll send it right away!
Step 2: Prepare the Sweet Potato Mixture
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine:
3 cups mashed sweet potatoes (cooked and cooled)
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 beaten eggs
1/2 cup melted butter.
Mix thoroughly until smooth and all ingredients are fully incorporated.
Step 3: Assemble the Casserole
Butter a baking dish (approximately 9×13 inches).
Pour the sweet potato mixture into the prepared dish and spread it out evenly.
Evenly sprinkle the prepared crust mixture over the sweet potato layer, covering it completely.
Step 4: Bake
Place the casserole dish in the preheated oven.
Bake for 30 minutes, or until the top is golden brown and crisp.
Remove the casserole from the oven and let it set for at least 30 minutes before serving.
Serving Suggestions
Holiday Feast: Serve alongside roasted turkey, glazed ham, or prime rib for the ultimate holiday spread.
Everyday Dinner: Pair with grilled chicken, pork chops, or even a hearty vegetable stew for a comforting meal.
Brunch Twist: Add this casserole to your next brunch buffet—it pairs surprisingly well with savory egg dishes like quiche or frittata.
Dessert-Inspired: Top with a dollop of whipped cream or a drizzle of maple syrup for a sweet finish that feels almost like dessert.
Storage Tips
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 10-15 minutes.
Freezing
This casserole freezes beautifully! Wrap tightly with plastic wrap and aluminum foil before freezing for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 15-20 minutes to refresh the topping.
Make-Ahead Option
Prepare the sweet potato layer and crust separately up to a day ahead. Assemble just before baking for maximum freshness and crunch.
Variations
Marshmallow Topping: Swap the pecan crust for a layer of mini marshmallows. Broil briefly after baking to toast them to a golden brown.
Gluten-Free Option: Use a gluten-free flour blend in the crust, or replace the flour with finely ground oats.
Nut-Free Version: Replace the pecans with crushed graham crackers or toasted sunflower seeds for a similar crunch.
Less Sweet: Reduce the sugar in the sweet potato mixture to 3/4 cup if you prefer a more subtly sweet dish.
Savory Twist: Add a pinch of cayenne pepper or smoked paprika to the sweet potato mixture for a subtle kick.
Conclusion
Ruth’s Chris Sweet Potato Casserole is more than just a side dish—it’s a celebration of flavor, texture, and Southern charm. With its creamy base and buttery, nutty topping, this casserole is sure to become a staple on your holiday table. The recipe’s straightforward steps and make-ahead options make it as convenient as it is delicious.
Ruth’s Chris Sweet Potato Casserole
Ingredients
- 1 cup brown sugar for the crust
- 1/3 cup flour for the crust
- 1 cup chopped nuts pecans preferred, for the crust
- 1/2 cup butter melted, for the crust
- 3 cups mashed sweet potatoes canned or cooked and cooled
- 1 cup sugar for the sweet potato mixture
- 1/2 teaspoon salt for the sweet potato mixture
- 1 teaspoon vanilla extract for the sweet potato mixture
- 2 large eggs well beaten
- 1/4 cup butter melted, for the sweet potato mixture
Instructions
- In a mixing bowl, combine brown sugar, flour, chopped nuts, and melted butter. Stir until well mixed and crumbly. Set aside.
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine mashed sweet potatoes, sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix thoroughly until smooth.
- Butter a 9×13-inch baking dish. Pour the sweet potato mixture into the prepared dish and spread it evenly. Sprinkle the prepared crust mixture evenly over the top, covering the sweet potato layer completely.
- Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and crisp. Let the casserole set for at least 30 minutes before serving.