Ruth Chris Sweet Potato Casserole: The Ultimate Copycat Recipe

Ruth Chris Sweet Potato Casserole brings the legendary steakhouse side dish straight to your home kitchen. This beloved dish combines velvety sweet potato filling with a crunchy pecan topping that’s become a signature at Ruth’s Chris Steakhouse. My grandmother always said food tells you what it needs, and this casserole speaks volumes with its perfect balance of sweet, buttery flavors and contrasting textures. Whether you’re a fan of the Pioneer Woman Sweet Potato Casserole or looking for a sweet potato au gratin alternative, this recipe delivers restaurant-quality results with simple home cooking techniques.

Why You’ll Love This Sweet Potato Casserole

The Perfect Balance of Flavors and Textures

What makes Ruth Chris Sweet Potato Casserole so irresistible is the magical contrast between the silky-smooth sweet potato base and the crunchy, caramelized pecan topping. Unlike some overly sweet versions, this recipe strikes the perfect balance between savory and sweet elements. The sweet potatoes are whipped until incredibly smooth and seasoned with just the right amount of vanilla and cinnamon, creating a luxurious base that melts in your mouth. The brown sugar pecan streusel topping adds a delightful crunch that elevates this dish beyond typical sweet potato casserole with streusel you might find elsewhere.

Versatility for Any Occasion

While Ruth’s Chris Sweet Potato Casserole is certainly worthy of your holiday table, it’s versatile enough to enjoy year-round. It pairs beautifully with weeknight chicken dinners yet holds its own alongside a prime rib for special occasions. You can prepare it as a make-ahead sweet potato casserole, assembling it up to three days before baking, which makes it perfect for busy holiday cooking. For those seeking convenience, you can even adapt this recipe using easy sweet potato casserole with canned yams when fresh aren’t available. The recipe can be easily scaled up for large gatherings or down for intimate dinners, making it as practical as it is delicious.

Ingredients

For the Sweet Potato Base:

• 3 cups mashed sweet potatoes (about 3-4 large sweet potatoes)
• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs, beaten
• 1 teaspoon pure vanilla extract
• ½ cup whole milk
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon

For the Pecan Topping:

• 1 cup light brown sugar, packed
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup (5⅓ tablespoons) unsalted butter, melted
• ½ teaspoon ground cinnamon

How to Make Ruth Chris Sweet Potato Casserole

Preparing the Sweet Potatoes

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Wash the sweet potatoes thoroughly, then pierce them several times with a fork.
3. Place them on a foil-lined baking sheet and bake for 45-60 minutes until completely tender when pierced with a knife.
4. Allow the sweet potatoes to cool slightly, then remove the skins and place the flesh in a large mixing bowl.
5. Reduce the oven temperature to 350°F (175°C) for baking the casserole.

Making the Casserole

1. Mash the sweet potatoes until smooth using a potato masher or electric mixer.
2. Add the granulated sugar, melted butter, beaten eggs, vanilla extract, milk, salt, and cinnamon to the sweet potatoes.
3. Beat until the mixture is completely smooth and well combined, about 2-3 minutes.
4. Transfer the sweet potato mixture to your prepared baking dish and spread evenly.
5. In a separate bowl, combine the brown sugar, flour, chopped pecans, melted butter, and cinnamon for the topping.
6. Mix until the ingredients are fully incorporated and the mixture resembles wet sand.
7. Sprinkle the pecan topping evenly over the sweet potato mixture.
8. Bake uncovered for 30-35 minutes until the topping is golden brown and slightly crisp.
9. Allow to rest for 5-10 minutes before serving.

Storage & Reheating Tips

Proper Storage Methods

Your Ruth Chris Sweet Potato Casserole can be stored in multiple ways, making it perfect for those who love planning ahead. For short-term storage, simply cover the cooled casserole with plastic wrap or aluminum foil and refrigerate for up to 4 days. The flavors actually develop nicely after a day in the refrigerator, similar to how Paula Deen Sweet Potato Casserole tastes even better the next day. If you want to freeze portions, allow the casserole to cool completely, then cover tightly with plastic wrap and aluminum foil or transfer to airtight containers. Frozen sweet potato casserole maintains its quality for up to 3 months, making it a great make-ahead option for busy holiday seasons.

Best Reheating Practices

When reheating your sweet potato casserole, the goal is to restore its original texture without drying it out. For refrigerated leftovers, preheat your oven to 325°F, remove any plastic wrap (keep foil on), and heat for about 15-20 minutes until warmed through. If reheating from frozen, allow the casserole to thaw overnight in the refrigerator first for best results, then follow the same reheating instructions. For single servings, the microwave works well – heat on 70% power for 1-2 minutes, checking and stirring halfway through. To restore the crunch of the pecan topping after microwave reheating, place under the broiler for 1-2 minutes, watching carefully to prevent burning. This technique brings back that sweet potato crunch casserole texture that makes this dish so special.

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FAQs and Tips for Success

Common Questions About Sweet Potato Casserole

Can I make Ruth Chris Sweet Potato Casserole ahead of time?
Absolutely! This dish is perfect for preparing in advance. You can assemble the entire casserole up to three days before baking, keeping it covered in the refrigerator. Just bring it to room temperature for about 30 minutes before baking as directed. The make-ahead sweet potato casserole option makes holiday meal planning much more manageable.

Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes or yams to save time. For this recipe, you’ll need about 29 ounces (two 14.5-oz cans) of canned sweet potatoes, drained well. This easy sweet potato casserole with canned yams variation works nearly as well as fresh, though the texture may be slightly different.

How do I know when my sweet potato casserole is done?
The casserole is ready when the sweet potato layer is set (not jiggly in the center) and the pecan topping is golden brown and crisp. This typically takes 30-35 minutes at 350°F.

Can I make this recipe without nuts?
Certainly! For a nut-free version, replace the pecans with 1 cup of old-fashioned oats mixed with 2 tablespoons of additional flour. This creates a streusel-like topping similar to sweet potato casserole with streusel but without nuts.

Perfect Sweet Potato Selection

For the best Ruth Chris Sweet Potato Casserole, choose sweet potatoes with deep orange flesh and copper-colored skin. Look for firm potatoes without soft spots or sprouts. Medium to large sweet potatoes work best as they’re easier to peel and have a higher flesh-to-skin ratio. Garnet or Jewel varieties are ideal for this recipe as they have a naturally sweet flavor and creamy texture when baked, similar to those used in the original Ruth’s Chris Sweet Potato Casserole.