Looking to recreate that famous Ruth’s Chris sweet potato casserole at home? You’re in luck. This recipe nails the rich, creamy filling and that perfectly crisp pecan crust that makes it a holiday table favorite.
Whether you’re cooking for Thanksgiving, Christmas, or just craving warm comfort food, this sweet potato casserole brings that restaurant-quality flavor to your table — with easy, everyday ingredients.
pro tips
- Use fresh sweet potatoes for best flavor (not canned)
- You can prep the filling and topping separately a day ahead
- Add a dash of cinnamon or nutmeg for extra warmth
Storage & Reheating
- Store leftovers covered in the fridge for up to 4 days
- Reheat in the oven at 300°F until warmed through
- You can freeze the casserole (unbaked) for up to 1 month
FAQ – Ruth’s Chris Sweet Potato Casserole Recipe
Can I make this ahead of time?
Yes! Prepare the filling and topping separately, store in the fridge, and assemble just before baking.
Can I use canned sweet potatoes?
You can, but fresh gives the best texture and flavor. If using canned, drain and mash well.
Is this dish sweet enough to be a dessert?
Definitely — it’s rich and sweet enough to serve as a dessert or a side.
Can I make it nut-free?
Yes, just omit the pecans or substitute with oats or seeds for crunch.
Final Thoughts
This Ruth’s Chris sweet potato casserole recipe is cozy, crave-worthy, and always a hit at the table. With its buttery crust and velvety filling, it’s the kind of dish people ask for seconds (and the recipe). Try it once, and it might just become your new holiday tradition.
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Ruth’s Chris Sweet Potato Casserole Recipe
A rich, buttery sweet potato casserole with a crisp pecan topping — a spot-on copycat of the iconic steakhouse
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
For the Sweet Potato Filling:
- 3 cups mashed sweet potatoes (about 3–4 medium potatoes)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter (melted)
Instructions
- Peel and boil sweet potatoes until fork tender. Mash until smooth. Measure 3 cups.
- Preheat oven to 350°F (175°C). In a large bowl, mix mashed sweet potatoes with sugar, butter, eggs, milk, and vanilla until smooth. Pour into greased 9×13 baking dish.
- In a separate bowl, mix flour, brown sugar, chopped pecans, and melted butter to form crumb topping.
- Sprinkle topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes until golden and bubbly.
- Let cool slightly. Serve warm.
Notes
-
Use fresh sweet potatoes for best flavor.
-
You can prep the filling and topping a day ahead and bake later.
-
Make it nut-free by replacing pecans with seeds or oats.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Side Dish
- Cuisine: American
Nutrition
- Calories: 340
Keywords: copycat casserole recipe, holiday side dish, ruth chris sweet potato casserole, sweet potato casserole
