This Copycat Ruth’s Chris Sweet Potato Casserole brings all the comfort and richness you’d expect from that famous steakhouse dish right into your kitchen. It’s all about creamy, buttery sweet potatoes topped with a crispy, golden pecan and brown sugar crust that adds just the right amount of crunch and sweetness. The combination of smooth and crunchy textures makes it a perfect side dish for any festive meal.
I love making this casserole during the holidays when everyone’s craving something special but familiar. What I really enjoy is how the sweet potatoes are mashed with just the right amount of spices and butter to keep them silky and flavorful, while the pecan topping gives it that lovely nutty punch. I find that baking it until the topping is perfectly toasted makes all the difference—it’s like having a little party in every bite.
When I serve this dish, I like to pair it with simple roasted meats or even just as it is, because it’s so filling and satisfying. It’s one of those dishes that seems to bring people together around the table, sparking smiles as folks reach for that first crunchy, sweet spoonful. If you’re looking for a sweet potato casserole that feels like a cozy hug, this is definitely the one I’d recommend.
Key Ingredients & Substitutions
Sweet potatoes: Choose large, firm sweet potatoes with smooth skin. They mash well and give you that creamy texture. If you can’t find sweet potatoes, Japanese yams or even butternut squash can be interesting substitutes.
Butter: Unsalted butter lets you control the saltiness better. Melted butter adds richness to the sweet potatoes, while cold butter in the topping helps create the perfect crumbly texture.
Pecans: These nuts bring crunch and a nice, nutty flavor. If you have allergies or want a milder crunch, try chopped walnuts or almonds instead.
Milk or heavy cream: Heavy cream makes the mash richer and creamier, but regular milk works perfectly fine for a lighter version. Plant-based milks like oat or almond milk are good dairy-free swaps here.
How Do You Get the Perfect Crumbly Pecan Topping?
The topping is what makes this casserole special. To get that great crumbly texture:
- Start with cold butter and cut it into the flour and brown sugar. This helps form small clumps that toast nicely.
- Add the pecans last and mix gently. You want them coated but not crushed.
- Spread the topping evenly over the mashed sweet potatoes so every bite gets some crunch.
- Bake uncovered so the topping crisps up and turns golden brown, usually about 30-35 minutes.
Patience is key here. Avoid stirring the casserole after baking to keep the topping intact and crunchy.
Equipment You’ll Need
- Large pot – To boil and cook the sweet potatoes until tender. It’s the easiest way to mash them smoothly.
- Mixing bowls – For combining the sweet potato mash and the topping ingredients. Look for a couple of sizable, sturdy bowls.
- Pastry cutter or fork – To cut the cold butter into flour and sugar for the crumbly topping. Keeps the topping crumbly and well-mixed.
- 9×13 inch baking dish – To hold the casserole. It’s a standard size that bakes evenly and is easy to serve from.
- Measuring cups and spoons – To accurately measure sugar, spices, and liquids. Makes sure you get the right balance of flavors.
- Oven – To bake the casserole until hot and the topping is golden brown. Just a regular kitchen oven will do.
Flavor Variations & Add-Ins
- Marshmallows: Top with marshmallows and broil for a gooey, sweet finish. Perfect for a more decadent treat.
- Bananas or pineapple: Stir in mashed bananas or crushed pineapple into the sweet potato mixture for extra fruitiness.
- Spices: Add nutmeg or ginger to the sweet potato mash for a warm, spiced flavor bump.
- Cheese: Mix in some cream cheese or mascarpone to make the filling even richer and creamier.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Layer:
- 4 large sweet potatoes (about 4 lbs)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or heavy cream
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
For the Pecan Topping:
- 1 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 cup pecans, roughly chopped
Optional for Serving:
- Whipped cream
How Much Time Will You Need?
This dish takes about 15-20 minutes to prep and cook the sweet potatoes, 10 minutes to mix the ingredients, and around 30-35 minutes to bake until golden and bubbly. Expect roughly 1 hour from start to finish, including a short cooling time before serving.
Step-by-Step Instructions:
1. Cooking the Sweet Potatoes:
First, peel and cut the sweet potatoes into evenly sized chunks. Place them in a large pot and cover with water. Bring to a boil, then let them cook until they’re tender, about 15 to 20 minutes. Drain the water completely and mash the potatoes until smooth and creamy.
2. Making the Sweet Potato Mixture:
In a large bowl, combine the mashed sweet potatoes with granulated sugar, eggs, vanilla extract, milk (or cream), melted butter, salt, and cinnamon if you’re using it. Mix everything well until fully blended and smooth.
3. Preparing the Pecan Topping:
In a separate bowl, mix the brown sugar and flour. Use a pastry cutter or your fingers to work the cold cubed butter into the dry ingredients until the mixture looks like coarse crumbs. Then, fold in the chopped pecans evenly.
4. Assembling and Baking the Casserole:
Grease a 9×13-inch baking dish, then spread the sweet potato mix evenly in the pan. Sprinkle the pecan topping over the sweet potatoes to cover the surface. Bake uncovered in the preheated 350°F (175°C) oven for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
5. Serving:
Remove the casserole from the oven and let it cool for a few minutes. Serve warm, and if you like, add a dollop of whipped cream on top for an extra touch of sweetness.
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes, you can use frozen sweet potatoes, but be sure to fully thaw and drain any excess moisture before mashing. This helps keep your casserole from becoming watery.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the topping crisp or microwave for a quicker option, though the topping may soften.
Can I Substitute Pecans in the Topping?
Yes, if you’re allergic or prefer another nut, try walnuts or almonds. Toast them lightly before mixing for extra flavor, or omit nuts altogether for a simpler crumble topping.