Copycat Ruth Chris Sweet Potato Casserole Recipe!
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!
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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
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.
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
- Parmesan Mashed Potatoes
- Healthy Green Bean Casserole
- Everything Thanksgiving Stuffing
- Cranberry Fluff Salad
- Cranberry Citrus Salad with Goat Cheese & Pecans
- 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
Ruth's Chris Sweet Potato Casserole
If you love the famous steak house Ruth's Chris Sweet Potato Casserole, this recipe is for you! This delicious sweet potato casserole with brown sugar pecan crumble topping is the perfect side dish for any holiday meal!
Ingredients
- 3 lbs. sweet potatoes, peeled and cut into 1" pieces
- 3/4 c. brown sugar
- 1/3 c. half and half
- 1/4 c. butter, melted
- 1 egg
- 1/2 tsp. vanilla
- 1/4 tsp. salt
Brown Sugar Pecan Crumble Topping:
- 3/4 c. brown sugar
- 3/4 c. chopped pecans
- 1/2 c. flour
- 1/4 c. butter, melted
- 1/2 tsp. cinnamon
- 1/4 tsp. 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
Baking dishes and pans: baking dishes oven vary widely in size. For this recipe I used a 7 x 10" rectangular baking dish. Feel free to use an oval baking dish of comparable size. You could also use a 9x9" square pan or baking dish.
Making in advance for a holiday meal: 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, resealable 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.
Reheating Instructions: 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.
Storage: store any leftovers in the baking dish and cover tightly with plastic wrap. You can also store in resealable, airtight container. Will keep for 3-4 days refrigerated.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 503Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 57mgSodium: 250mgCarbohydrates: 76gFiber: 7gSugar: 44gProtein: 6g
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