Copycat Ruth’s Chris Sweet Potato Casserole is a deliciously creamy and sweet side dish that combines mashed sweet potatoes with a crunchy pecan topping. It’s rich, a little buttery, and perfectly balanced between smooth and crispy textures—just like the version served at the famous steakhouse. The brown sugar and cinnamon give it that classic holiday feel everyone loves.
I’ve always enjoyed making this casserole because it feels like bringing a bit of a fancy restaurant experience right to my own table. I like to use fresh sweet potatoes, mash them until super smooth, and then top everything off with toasted pecans and a hint of marshmallow fluff for that special homemade touch. It’s the kind of dish that makes me feel cozy and satisfied every time I eat it.
Whenever I serve this sweet potato casserole, it’s a guaranteed crowd-pleaser. People always ask for the recipe or seconds, and I love that it’s so easy to make ahead and reheat. It pairs perfectly with roasted meats or a simple green salad, making it a versatile addition to any meal. If you’re looking to impress without too much fuss, this recipe is definitely a winner in my book!
Key Ingredients & Substitutions
Sweet potatoes: Use fresh, large sweet potatoes for a smooth mash. You can substitute with canned sweet potatoes if short on time, but fresh offers better texture and flavor.
Butter: Unsalted butter is best to control saltiness, but salted butter works too—just reduce added salt in the recipe.
Milk or cream: Whole milk adds creaminess, but heavy cream makes the mash richer. For a lighter option, try 2% milk or a plant-based milk like oat or almond.
Brown sugar and pecans (topping): Brown sugar adds moisture and sweetness to the crumb topping. If you’re nut-free, try using toasted oats or crushed cereal as a crunchy substitute for pecans.
Spices: Cinnamon and nutmeg bring warm, subtle spice. Feel free to add a pinch of ground ginger or allspice for a slightly different flavor twist.
How Do You Get That Perfect Creamy Sweet Potato Texture?
The secret is cooking and mashing properly:
- Cook thoroughly: Boil sweet potatoes until very tender so they mash easily without lumps.
- Drain well: Make sure to drain all water after boiling to avoid watery mash.
- Mash while warm: Mash potatoes while still hot to get smooth, creamy results. A potato ricer or hand mixer helps make it extra smooth.
- Blend in wet ingredients gently: Add butter, milk, eggs, and spices slowly, mixing until just combined. Avoid overmixing to keep a nice texture.
Equipment You’ll Need
- Large pot – for boiling sweet potatoes; I like using it because it cooks the potatoes evenly.
- Potato masher or hand mixer – helps you mash the sweet potatoes until smooth, making your casserole creamy.
- Mixing bowls – for combining the mashed potatoes and the topping ingredients; I find small to medium bowls easiest to handle.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially for spices and liquids.
- 9-inch or 2-quart oven-safe baking dish – the perfect size for this casserole, ensuring even baking and bubbling.
- Pastry cutter or forks – to cut in cold butter for the topping; I use this for a crumbly, crispy topping.
Flavor Variations & Add-Ins
- Swirl in mini marshmallows on top before baking for a warm, gooey finish. It’s sweet and fun for kids!
- Add a pinch of cayenne pepper or smoked paprika in the topping for a smoky or spicy kick.
- Mix chopped dried cranberries or chopped apples into the sweet potato mash for added tartness or fruit flavor.
- Replace pecans with chopped walnuts, almonds, or even toasted oats if you prefer a different crunch or nut allergy-friendly option.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup granulated sugar
- ⅓ cup whole milk or heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
For the Pecan Topping:
- 1 cup brown sugar, packed
- 1 cup chopped pecans
- ¼ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
How Much Time Will You Need?
This delicious casserole takes about 15–20 minutes for prep, 25–30 minutes baking time, and a few minutes to cool before serving. In total, plan for around 45–55 minutes from start to table!
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish. Place the peeled and cubed sweet potatoes into a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until the potatoes are very tender. Drain the water thoroughly.
2. Mash and Mix:
Transfer the cooked sweet potatoes to a large bowl. Mash them thoroughly until smooth — using a potato ricer or hand mixer helps get a creamy texture. Stir in the granulated sugar, milk (or cream), eggs, vanilla extract, cinnamon, nutmeg, salt, and melted butter. Mix well until everything is fully combined.
3. Assemble the Casserole:
Pour the sweet potato mixture into the prepared casserole dish and smooth out the top evenly.
4. Make the Pecan Topping:
In a separate bowl, combine brown sugar, chopped pecans, and flour. Cut the cold cubed butter into the mixture using a pastry cutter or two forks until it looks like coarse crumbs with some pea-sized butter pieces.
5. Bake:
Sprinkle the pecan topping evenly over the sweet potato mixture. Place the casserole in the oven and bake for 25–30 minutes, or until the topping is golden brown and crisp and the casserole is heated through.
6. Serve and Enjoy:
Remove from the oven and let it cool slightly for a few minutes. This allows the flavors to meld and the casserole to set a bit. Serve warm and enjoy your homemade Ruth’s Chris sweet potato casserole!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes, you can use frozen sweet potatoes, but be sure to thaw them completely and drain any excess moisture before mashing. This helps avoid a watery casserole.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare the casserole and topping, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight 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 at 300°F until warmed through to keep the topping crisp.
Can I Substitute Pecans in the Topping?
Yes! Walnuts or almonds make great alternatives. For a nut-free option, try using toasted oats or crushed graham crackers for a similar crunchy texture.