This Ruth’s Chris Sweet Potato Casserole is the ultimate comfort food that’s creamy, sweet whipped sweet potatoes, topped with a buttery, crunchy pecan crust. The sweet, crunchy perfection of it is a balanced hit for any of those holiday tables. So simple to throw together and even simpler to eat, it is sure to become a tradition in your home!
Why You’ll Love This Recipe
Restaurant Quality at Home: This is the definitive side dish from Ruth’s Chris Steak House, and now you can replicate it in your home kitchen.
Simple Ingredients: You won’t find any specialty ingredients here—just pantry staples and a little love.
A Perfect Balance of Textures: The creamy sweet potato layer is a wonderful complement to the crisp, buttery pecan topping.
Versatile Dish: Although it’s a star at holiday meals, this casserole also pairs well with weeknight bakes of roasted chicken or pork chops.
Make-Ahead Friendly: This recipe can be made ahead, great for stress-free hosting.
Key Ingredients
Sweet Potatoes: Sweet potatoes from a can are fine in a pinch — but nothing beats the flavor of roasted sweet potatoes from scratch.
Brown Sugar: Adds to the crust, brown sugar what a rich caramel sweetness that takes this dish to the next level.
Butter: Provides richness in both the crust and the sweet potato mix, ensuring every bite is luscious and flavorful.
Pecans: The OG Southern nut, pecans provide a crunchy, nutty topping that plays beautifully against all that creaminess.
Vanilla Extract: Adding vanilla makes these potatoes sweeter and warms the flavor profile.
Eggs: These serve to bind the sweet potato mixture, holding it together and providing structure without making it too dense.
Full list of ingredients with amounts and instructions is located in the recipe card at the bottom of the page
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Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup of chopped nuts (pecans or walnuts)
1/2 cup melted butter.
Stir until mixture is combined and crumbly.
Set the crust mixture aside.
Step 2: Combine the Sweet Potato Mixture
Start off by preheating the oven to 350ºF (175ºC).
In a big mixing bowl, add:
3 cups mashed sweet potatoes (cooked, then cooled)
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 beaten eggs
1/2 cup melted butter.
Stir to combine until well-mixed and no lumps remain.
Step 3: Put the casserole together
Grease a baking dish (about 9×13 inches).
Add the sweet potato mixture to the prepared dish and smooth into an even layer.
Take your prepared crust mixture and evenly sprinkle over top of sweet potatoes, fully covering.
Step 4: Bake
Put the casserole in the preheated oven.
Bake until the top is golden brown and crisp, 30 minutes.
Take the casserole out of the oven and allow it to set for at least 30 minutes before serving.
Serving Suggestions
Holiday Feast: Serve next to roasted turkey, glazed ham, or prime rib for the best holiday spread.
Everyday Dinner: Serve it alongside grilled chicken, seared pork chops or even a chunky vegetable stew for some comfort.
Brunch Twist: Add this to your next brunch buffet — it goes surprisingly well with savory egg dishes like quiche or frittata.
Dessert-Inspired: Serve with a dollop of whipped cream or drizzle of maple syrup for a sweet end that’s practically dessert-like.
Storage Tips
Refrigeration
Store leftovers covered in the fridge for 5 days. Microwave individual servings, or in a 350°F oven, warm the whole dish, 10 to 15 minutes.
Freezing
This casserole also freezes very well! Tightly wrap in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and refresh the topping by baking in a 350°F oven for 15 to 20 minutes.
Make-Ahead Option
You can make the sweet potato layer and the crust separately a day in advance. Assemble right before baking for optimal freshness and crunch.
Variations
Marshmallow Topping: Replace the pecan crust with a layer of mini marshmallows. Addenda: After baking, broil briefly to toast them to a golden brown.
Gluten-Free Option: Make the crust with a gluten-free flour blend, or replace the flour with ground oats.
Nut-Free Version: You can use crushed graham crackers or toasted sunflower seeds in place of the pecans for a similar crunch.
Less Sweet: Use only 3/4 cup sugar in the sweet potato mixture if you’d like a less sweet dish.
Savory Spin: For a dash of heat, mix in a pinch of cayenne pepper or smoked paprika in the sweet potato mixture.
Conclusion
Ruth’s Chris Sweet Potato Casserole is not just a side dish, it’s flavor, texture and Southern charm in a bowl. Because it has a creamy base and a buttery, nutty topping, we think this casserole will be a fixture on your holiday table. The recipe’s simple instructions and make-ahead options make it as easy 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.