If you love Ruth Chris Sweet Potato Casserole, you can now have it at home! This Ruth’s Chris Sweet Potato Casserole recipe is a fantastic side dish for your holiday dinners. It’s creamy, delicious sweet potatoes are topped with a crisp, pecan streusel topping making for an amazing side or dessert to any holiday meal!
If you’ve ever dined at a Ruth’s Chris Steak House, you’ve likely had, or at the very least, heard of their famous Sweet Potato Casserole with Pecan Topping. I must say, it’s pretty awesome!
Their patrons have been known to order this rich side for dessert and have it topped with vanilla ice cream. I decided as soon as I enjoyed this decadent side dish in the restaurant that I must figure out how to make it at home!
There are two aspects to this dish that make it extraordinary! The creamy, tender sweet potatoes and the crisp, pecan topping. It took a while for me to get both of these components the right texture, but I think I finally got it spot-on to restaurant quality!
What do I need to make Ruth’s Chris Sweet Potato Casserole?
Here’s a quick-reference checklist of the ingredients you’ll need to make this delicious sweet potato casserole recipe. I’ve linked all of my preferred ingredients that I shop for at Target, where you can place a quick pick-up or drive-up order:
- Sweet Potatoes – I don’t recommend buying canned yams or sweet potatoes. Buy fresh sweet potatoes from the produce section. They will make a huge difference in the quality and texture of your potatoes.
- Brown Sugar – you can use light or brown dark sugar. If you’re looking to reduce the refined sugar content, I recommend using Swerve Brown Sugar alternative, which is great for baking!
- Half and Half – Half and half consists of half cream and half milk. This will make your potatoes wonderfully creamy.
- Butter – either unsalted or salted butter is helpful in creating creamy sweet potatoes.
- Egg – the egg will provide the necessary binding to help the potatoes hold their shape and not be runny when baked.
- Vanilla – good vanilla extract is great for the flavor of the potatoes.
- Salt – salt is essential for seasoning and bringing out the flavor of the potatoes.
- Chopped Pecans – you can purchase pre-chopped pecans or buy pecan halves.
- Flour – flour is a necessary ingredient for your crumble topping.
- Cinnamon – cinnamon is an excellent addition to the pecan crumble topping flavor.
- Nutmeg – nutmeg is also great for the flavor of the topping.
For exact ingredient amounts and full recipe instructions be sure to reference the recipe card at the bottom of this post. Thanks!
How do I make sweet potato casserole with pecan crumble topping?
First, being by peeling and dicing sweet potatoes. Cut the sweet potatoes into 1″ cubes and place into saucepan. Cover with water and boil the potatoes until fork tender. You could also steam the potatoes.
How do I get sweet potatoes creamy and fluffy?
To achieve creamy, fluffy sweet potatoes start by adding butter, half and half, brown sugar, an egg and vanilla. Mash together with a manual potato masher. The egg sounds a little unconventional, but it actually works as a binding agent for the potatoes.
Using a regular potato masher to get the sweet potatoes to just the right, creamy (but not over processed or gluey) texture. If you were to use a hand-mixer they would become a little over-processed. I would recommend sticking to the potato masher. It’s much easier to gauge the right texture this way.
From here, spread the creamy sweet potato mixture into the bottom of a medium-sized baking dish. The baking dish I’m using here is 7 x 10″, but any medium sized oval or rectangular baking dish will work well. You could also use a 9×9″ square pan.
This delicious sweet potato casserole is perfect side for steak, like my Grilled Steak Kabobs and my Balsamic Steak Marinade for grilled steak. It’s also delicious as a side to a savory ham, like my recipe for How to Bake a Spiral Ham with Orange Glaze.
How do I make brown sugar pecan crumble for sweet potato casserole?
To make a brown sugar pecan crumble topping for sweet potato casserole, you’ll need brown sugar (or Swerve brown sugar), flour, chopped pecans, cinnamon, nutmeg and melted butter. Mix all of these together in a bowl until the mixture becomes crumbly and gravel-like.
Sprinkle the crumble topping over the top of the sweet potato mixture. When baking, make sure to cover the baking dish loosely with foil. This will allow the casserole to bake evenly without overbrowning the pecans.
Once the dish comes out of the oven, it will look and smell incredible! This Ruth’s Chris Sweet Potato Casserole will be the most popular side on your holiday table.
You’ll want to forget the turkey or prime rib, and dig right in to this! The beautiful bright orange potatoes underneath the crisp, golden pecan topping will be a show-stopper for any holiday dinner.
Sweet potatoes are a fantastic addition to sheet pan dinners as well. Check out our Sheet Pan Maple Dijon Chicken and our Sheet Pan Chicken with Sweet Potatoes recipes.
FAQ’s about making Sweet Potato Casserole:
Both. (That’s the safe answer.) This is a hotly contested question. Ingredients for sweet potato pie and sweet potato casserole are identical. One is considered a side and the other a dessert. Both pie and casserole contain quite a bit of sugar and sweetness, therefore making it a reasonable contender for a dessert.
If you’re reheating the entire casserole from being refrigerated, do it in the oven. Preheat the oven to 325 degrees and cover loosely with foil. Reheat in the oven for 25-35 minutes or until heated through completely. Remove the foil for the last 10 minutes to crisp up the top crust.
If you’re reheating an individual serving of sweet potato casserole, I recommend simply reheating in the microwave. Heat on 30 second increments until heated through completely.
Yes, sweet potato casserole can be frozen. This is a great way to save some time when cooking your holiday meals. Create the sweet potato casserole and assemble in a baking dish or pan. Without baking, wrap tightly with well-sealing plastic wrap (I like press-and-seal wrap). Freeze for up to a month in advance.
When ready to bake before your dinner, allow time for thawing. Take out of the freezer the night before to ensure the casserole is thawed. Bake as directed before your dinner.
Yes, sweet potato casserole can be made in advance. For best results, make the sweet potato mash and add to the baking dish. Cover with plastic wrap. Make the pecan crumble and store in a separate container. This will ensure the crumble topping doesn’t become mushy. Refrigerate. Before your meal, add the topping to the casserole, cover with foil and bake as directed.
Sweet potatoes will have a reddish skin and bright orange flesh. Yams have a dark brown skin and have a lighter beige colored flesh. Yams will also grow much larger in size than a sweet potato.
If you loved this fantastic sweet potato casserole with pecans, be sure to check out some of my other holiday favorites:
- Hasselback Sweet Potatoes with Brown Sugar Pecan Crumble Topping
- Sweet Potato Casserole with Marshmallows and Pecans
- Boursin Cheese Mashed Potatoes
- Paula Deen’s Corn Casserole
- Air Fryer Sweet Potatoes
- Parmesan Mashed Potatoes
- Healthy Green Bean Casserole
- Everything Thanksgiving Stuffing
- Cranberry Fluff Salad
- Cranberry Citrus Salad
- Pumpkin Meringue Pie
- Dark Chocolate Pecan Pie
- Easy Slow Cooker Turkey Breast
- Apple Cider Turkey Brine + How to Brine a Turkey
- How to Dry Brine A Turkey
- Citrus Turkey Brine
- Butternut Squash in Air Fryer
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Copycat Ruth’s Chris Sweet Potato Casserole with Pecan Topping
Equipment
Ingredients
- 3 lbs. sweet potatoes peeled and cut into 1″ pieces
- 3/4 cup brown sugar
- 1/3 cup half and half
- 1/4 cup butter melted
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Brown Sugar Pecan Crumble Topping:
- 3/4 cup brown sugar
- 3/4 cup chopped pecans
- 1/2 cup flour
- 1/4 c butter melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pecan halves for garnish, if desired
Instructions
- Preheat oven to 350 degrees. In a medium baking dish, spray with non-stick cooking spray. Set aside.
- Wash, peel, and boil the sweet potatoes, over medium high heat. (Depending on how large or small they are cut, this takes 14-18 minutes.) To test the potatoes for doneness, pierce with a fork or knife. If the potato piece breaks apart easily, they are done.
- Transfer the cooked potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.
- In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter into the brown sugar mixture, and stir until crumbly. Sprinkle the pecan crumble evenly over the top of the potatoes, covering completely. Garnish with some pecan halves, if desired. Cover the baking dish loosely with foil.
- Bake, covered, at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to allow the pecans to toast. (Total bake time is 45 minutes.)
- Remove from oven and let cool slightly before serving. Enjoy!
Notes
Nutrition
Perfect dish to grace any holiday table! Thank you so much for coming over and sharing your recipe with us at Snickerdoodle Sunday!
Have a wonderful Thanksgiving!
~Laurie
These looks so yummy! I bet they will be a huge hit around here. Thanks for posting
This looks fantastic!!! Thank you for linking up last week to Creative K Kids’ Tasty Tuesdays. I have pinned your post to our Tasty Tuesdays Pinterest Board! I hope to see you again this week!
That is a beautiful dish! Thanks for sharing on the What’s for Dinner link up!
I’ve never been to Ruth Chris but I love sweet potato casserole, pie, any thing. You should check out my recipe for sweet potato pie on my blog! It’s incredibly delicious!
Oh my goodness, YES! I need this in my life (or my Thanksgiving table!) Thanks for sharing over at Share the Wealth Sunday!
Sounds delicious! Thanks for sharing at the What’s for Dinner party!
Thank you for another sweet potato recipe. I absolutely adore the vegetable and eat them several times a week.
Well this was pinned immediately! I eat out quite often for work, and this is one of my favorite side dishes! Love it!
Your Sweet Potato Casserole will be delicious! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen
Can I use dark brown sugar with this recipe? I made it last Christmas with light brown sugar but I’m out of that today. FYI it was delicious!!!!
Yes, dark brown is a great substitute. Glad you enjoyed! -Erin
I made this last year for a friend’s Thanksgiving and got rave reviews. I had split the recipe- part for the friends, part in the freezer. I used it for our Thanksgiving. Got rave reviews too! So I’m making it again this year. I’ve got a question though – if I make it a couple days ahead of time and bake it off the day of, is there any risk of that raw egg going bad? Don’t want to kill anybody.
No risk. 🙂 Just make sure it is adequately refrigerated and it will be fine. I would also recommend keeping the crumble in a separate container, and add it just before baking. So glad this was a hit! Love to hear it. Have a wonderful holiday season. Erin
Can I use can sweet potatoes if I’m in a crunch for time
I personally wouldn’t use the canned yams, as they are packed in syrup, thus affecting the flavor and texture of the potatoes. There is, however, a canned sweet potato puree that would be a better option. Here is a link https://www.walmart.com/c/kp/canned-sweet-potato-puree . Another time-saving option (and what I’ve done a few times in the past) would be to pre-cook the sweet potatoes a day or two ahead of time. Mash and add the additional ingredients and place in the baking dish, cover with plastic wrap and refrigerate. On the day you want to serve, simply add the topping and bake.
Good luck and have a great Thanksgiving and holiday season! -Erin
Hi what kind of butter? Unsalted or salted? Also what kind of flour all purpose?
Go with unsalted butter. As for flour, yes, all-purpose flour is ideal. Enjoy your holiday! -Erin
Can I make this with chopped sweet potato rather than mashed?
Yes, you could use chopped sweet potato. Here is a better recipe to follow: https://delightfulemade.com/hasselback-sweet-potatoes/ This recipe uses sliced sweet potatoes (you could also cube the potatoes) instead of mashed, and has a similar brown sugar pecan topping, like the Ruth’s Chris recipe. Be sure you cover the baking dish with foil to prevent the topping from over-browning. Enjoy and have a great holiday season! -Erin
When doubling the recipe, would you recommend any changes? Or would you straight up double it?
A straight-up double will work well. You’ll likely be able to use a 9×13″ baking dish/pan. Be sure to remember to cover with foil when baking so the pecans don’t overbrown. Have a great holiday season & enjoy!
I used 8 large sweet potatoes and this filled a 9×11 pan. I have them ready to bake for our family Christmas party today. I’m super excited!
Perfect!! You and your family will love it. If you can, save yourself a scoop for later. Heat it up and add a scoop of vanilla ice cream on top. Sooooo delicious! Happy Holidays, Erin
Never been to Ruth Chris, have always disliked sweet potato AND I decided to make this dish for a dinner party and oh my goodness. In love! Made it again for Thanksgiving, soon after. Delicious! I’m a believer! Thank you!
Yay!! So glad you enjoyed it, Stephanie! – Erin
I love this recipe. HOWEVER, I bake my sweet potatoes until soft, cool slightly then scoop out . This way you aren’t loosing all the nutrients into the boiling water. Plus, you don’t loose any of the natural sweetness, so I DON’T add any sugar to the mixture as it doesn’t need it.
I made this for a dinner party. Everyone loved it. My husband does not like sweet potatoes but he likes this recipe. My friend said she had eaten a lot of sweet potato casseroles but this is the best and wanted the recipe. I think it even beats my mothers’s dish. The only adjustment I made is I used vanilla almond milk instead of 1/2 & 1/2 and it was great.
This was excellent! A big hit with my in-laws who love Ruth’s Chris. I will be making this again.
If I double the recipe, how long does it need to bake for?
Roughly just 5-10 minutes more. Keep covered with foil until the last 10 minutes, then remove the foil to brown the top. Enjoy! -Erin
Made this today for Thanksgiving (I’m crazy to make this without trying first) but it turned out great and everyone loved it!
Can you make the topping without nuts?
Yes, feel free to omit the nuts in the topping. Bake as directed. Enjoy!
This is my go to for holidays! I’ve been making it a few years now. It’s requested, and always goes over well. Delicious!!!