This Ruth’s Chris Sweet Potato Casserole Copycat Recipe brings that iconic steakhouse side right to your table. Think silky, custardy sweet potato filling under a buttery, crunchy pecan crust that crackles with every bite. It is easy to make ahead and perfect for holidays or any cozy family dinner.
Ruth’s Chris Sweet Potato Casserole Copycat Recipe
Equipment
- 1 Oven
- 1 2-quart casserole dish or 9×13-inch pan buttered
- 1 Sheet pan for roasting sweet potatoes (optional if boiling)
- 1 Large bowl
- 1 medium bowl
- 1 Potato masher or fork
- 1 Saucepan for boiling method (optional)
Ingredients
Sweet Potato Filling
- 3 lb sweet potatoes about 4 large; cooked and mashed to make 3 cups (canned sweet potatoes work; drain well)
- 0.5 cup unsalted butter melted (use vegan butter for dairy free)
- 0.75 cup granulated sugar reduce to 1/2 cup for less sweet; or use 1/2 cup maple syrup and reduce milk
- 2 eggs large, lightly beaten, room temperature
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon kosher salt
- 2 tablespoons milk or heavy cream optional for extra silkiness; up to 4 tablespoons; use dairy-free milk if needed
Pecan Crust
- 1 cup light brown sugar packed
- 0.33 cup all-purpose flour use fine almond flour or a 1:1 gluten free blend for GF
- 1 cup pecans chopped (swap walnuts, or use toasted oats for nut free)
- 0.33 cup unsalted butter melted
- 1 pinch kosher salt
Instructions
- Preheat oven to 350°F (177°C). Butter a 2 quart casserole dish or a 9×13 inch pan for a slightly thinner layer.
- Roast method for best flavor: Pierce whole sweet potatoes and bake at 400°F (204°C) on a sheet pan until very tender, 45 to 60 minutes. Cool, peel, and mash. Boil method: Peel and cube, simmer in salted water until fork tender, 15 to 20 minutes. Drain well and steam off excess moisture.
- Measure 3 packed cups of mashed sweet potato. The mash should be warm, not piping hot. If steaming hot, let it cool a few minutes so it does not scramble the eggs.
- In a large bowl, stir together the mashed sweet potatoes, melted butter, sugar, eggs, vanilla, salt, and milk if using until smooth and glossy. Spread evenly in the prepared dish.
- In a medium bowl, combine brown sugar, flour, pecans, and a pinch of salt. Drizzle in melted butter and stir until clumpy and evenly moistened.
- Sprinkle the pecan mixture evenly over the filling. Bake at 350°F for 30 to 35 minutes, until the topping is deep golden and the filling is slightly puffed at the edges.
- Let the casserole rest 10 minutes so the filling sets for clean scoops. Serve warm and enjoy that contrast of creamy and crunchy.
Notes
Why You’ll Love This Ruth’s Chris Sweet Potato Casserole Copycat Recipe
- Silky-smooth filling with a craveable, crisp pecan topping.
- Trustworthy copycat flavor with simple, pantry-friendly ingredients.
- Make-ahead friendly for stress-free holidays.
- Scales beautifully for small gatherings or a crowd.
- Easy substitutions to fit gluten free or nut free needs.
Ruth’s Chris Sweet Potato Casserole Copycat Recipe Ingredients & Substitutions
For the Sweet Potato Filling
- 3 pounds sweet potatoes, about 4 large, cooked and mashed to make 3 cups (canned sweet potatoes work; drain well)
- 1/2 cup unsalted butter, melted (use vegan butter for dairy free)
- 3/4 cup granulated sugar (reduce to 1/2 cup for less sweet; or use 1/2 cup maple syrup and reduce milk)
- 2 large eggs, lightly beaten, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 to 4 tablespoons milk or heavy cream, optional for extra silkiness (use dairy free milk if needed)
For the Pecan Crust
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour (use fine almond flour or a 1:1 gluten free blend for GF)
- 1 cup chopped pecans (swap walnuts, or use toasted oats for nut free)
- 1/3 cup unsalted butter, melted
- Pinch of kosher salt
Yield: 8 to 10 servings
Step-by-Step Instructions to Make Ruth’s Chris Sweet Potato Casserole Copycat Recipe
Preheat and Prep the Dish
Preheat oven to 350°F (177°C). Butter a 2 quart casserole dish or a 9×13 inch pan for a slightly thinner layer.
Cook the Sweet Potatoes
Roast method for best flavor: Pierce whole sweet potatoes and bake at 400°F (204°C) on a sheet pan until very tender, 45 to 60 minutes. Cool, peel, and mash. Boil method: Peel and cube, simmer in salted water until fork tender, 15 to 20 minutes. Drain well and steam off excess moisture.
Mash and Measure
Measure 3 packed cups of mashed sweet potato. The mash should be warm, not piping hot. If steaming hot, let it cool a few minutes so it does not scramble the eggs.
Mix the Filling
In a large bowl, stir together the mashed sweet potatoes, melted butter, sugar, eggs, vanilla, salt, and milk if using until smooth and glossy. Spread evenly in the prepared dish.
Make the Pecan Crust
In a medium bowl, combine brown sugar, flour, pecans, and a pinch of salt. Drizzle in melted butter and stir until clumpy and evenly moistened.
Top and Bake
Sprinkle the pecan mixture evenly over the filling. Bake at 350°F for 30 to 35 minutes, until the topping is deep golden and the filling is slightly puffed at the edges.
Rest and Serve
Let the casserole rest 10 minutes so the filling sets for clean scoops. Serve warm and enjoy that contrast of creamy and crunchy.
Tips for Success
- Roast the potatoes for sweeter, more concentrated flavor and less water.
- Cool the mash slightly before adding eggs to prevent curdling.
- If the mash seems watery, skip the milk or stir in a spoonful of flour or potato flakes.
- For the crispiest topping, add it just before baking and avoid covering the dish for the last 5 minutes.
- Use room temperature eggs and melted, not hot, butter for a silky texture.
Variations of Ruth’s Chris Sweet Potato Casserole Copycat Recipe
- Gluten free: Use a 1:1 gluten free flour blend or almond flour in the topping.
- Nut free: Swap pecans for 1 cup toasted rolled oats plus 2 tablespoons extra flour.
- Maple bourbon: Stir 1 tablespoon bourbon and 2 tablespoons maple syrup into the filling.
- Marshmallow lovers: Bake 20 minutes, then add marshmallows and bake until toasted.
- Mini ramekins: Portion into 6 to 8 buttered ramekins and bake 18 to 22 minutes.
Serving Suggestions: What to Pair with Ruth’s Chris Sweet Potato Casserole Copycat Recipe
- Holiday mains: Roast turkey, prime rib, glazed ham, or herb roasted chicken.
- Green sides: Garlicky green beans, citrusy shaved Brussels sprouts, simple salad.
- Savory counterpoints: Cornbread dressing, mushroom gravy, cranberry sauce.
- Leftover magic: Spoon over waffles or pancakes, or serve with yogurt and granola.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate up to 4 days.
- Reheat: Cover and warm at 325°F for 15 to 20 minutes. Uncover for the last 5 minutes to re crisp the topping.
- Microwave single servings: 45 to 75 seconds, then a quick toast in a toaster oven if you want crunch.
- Freeze: Freeze baked or unbaked, tightly wrapped, up to 2 months. For best texture, freeze the filling and topping separately and assemble before baking.
- Make ahead: Assemble the filling in the dish, keep the topping in a separate bag, and refrigerate up to 2 days. Add topping and bake before serving.
Memories Made Around the Table
My family knows the minute this hits the oven the holidays have officially started. I always sneak a little corner bite for the cook. Quality control, of course.
FAQs
Can I use canned yams instead of fresh sweet potatoes?
Yes. Use about 40 ounces canned sweet potatoes, drained well, to get roughly 3 cups mash. Reduce the sugar to taste since canned yams are often packed in syrup.
How do I keep the pecan topping crunchy?
Do not cover during the last few minutes of baking, and avoid adding the topping too early if making ahead. For reheating, uncover for the final 5 minutes or broil briefly, watching closely.
Can I halve or double the recipe?
Yes. Halve for an 8 inch square dish and bake 22 to 28 minutes. Double for a deep 9×13 or 3 quart dish and bake 40 to 50 minutes, tenting lightly if the topping browns too fast.
Is this gluten free?
It can be. The filling is naturally gluten free. Use almond flour or a 1:1 gluten free blend in the topping.
Can I cut the sugar?
Absolutely. Reduce the filling sugar to 1/2 cup and the topping sugar to 3/4 cup. The texture will still be lovely and the pecans will shine.
Final Thoughts
This Ruth’s Chris Sweet Potato Casserole Copycat Recipe delivers restaurant worthy comfort with straightforward steps and flexible swaps. Make it once and it will become a holiday tradition.