Ruth’s Chris Sweet Potato Casserole (Copycat)
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.
Ruth’s Chris Sweet Potato Casserole
Equipment
Ingredients
Topping:
½ cup brown sugar⅓ cup flour⅓ cup melted butter1 cup chopped pecans
Instructions
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.