This Ruth Chris Sweet Potato Casserole recipe is my take on the restaurant version. A layer of creamy sweet potatoes is covered with a delicious brown sugar and pecan streusel, it’s perfect for your holiday meals!
Why This Sweet Potato Casserole Recipe Is So Good
- It’s a delicious copycat of the beloved Ruth Chris Sweet Potato Casserole.
- It’s also a wonderful mix of crunchy and creamy textures.
- It features a divine pecan streusel topping.
- It makes for the perfect thanksgiving side.
Ingredients
- Sweet potatoes
Crust Topping Mixture
- Brown sugar
- Flour
- Chopped nuts
- Melted butter
Sweet Potato Mixture
- Sugar
- Salt
- Vanilla
- Egg
- Butter
How to Make Ruth’s Chris Sweet Potato Casserole – Step By Step
Note: You can also use CANNED sweet potato instead of fresh.
Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.
Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)
The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.
The Pecan Crumb Topping is so simple to make, we added extra pecans.
All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.
Ruth Chris Sweet Potato Casserole Recipe
This recipe is straight from the kitchen of Ruth’s Chris Restaurants – how cool is that? They were kind enough to let us share and tweak their fantastic recipe, and we’re thrilled to bring it to your table. 🍽️
This homemade version of their sweet potato casserole is an absolute match made in heaven with a classic steak dinner. In fact, we love serving it alongside our Perfect Prime Rib Recipe with Red Wine Au Jus.
Now, what sets this sweet potato casserole apart is the perfect balance of two distinct textures. You’ve got the velvety, mashed sweet potatoes that are creamy and dreamy all on their own and the crunchy pecan topping, which we like to go a little wild on. It’s crunchy, sweet, and has that delightful nutty flavor. If you want every bite of those mashed sweet potatoes to be a little adventure, don’t be shy – scoop up that generous helping of topping with each bite, and let the flavors and textures dance on your palate.
What To Serve With This Sweet Potato Casserole
This sweet potato casserole pairs perfectly with a variety of meats. You can serve this recipe with my Perfect Prime Rib with Red Wine Au Jus Recipe for an amazing holiday meal or alongside this Flank Steak with Bloody Mary Salsa for an everyday weeknight dinner.
Can You Freeze This Casserole?
To freeze a cooked sweet potato casserole, whether it’s whole or leftovers: let the casserole cool to room temperature, then store in a sealed container. For best results, frozen sweet potato casserole should be eaten within two months.
Top Tips For This Ruth Chris Sweet Potato Casserole
- The traditional recipe calls for chopped pecans in the streusel. If you’re not a fan of pecans, you can use walnuts or simply leave out the nuts altogether.
- This casserole can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold casserole.
- This recipe calls for beating the sweet potatoes with a mixer, which makes for light and fluffy sweet potatoes with a few chunks mixed in. If you prefer a super smooth texture, try using a food processor instead.
More Recipes To Explore
- How to Turn “Cheap Choice Steak” into “Gucci Prime” Steak
- Jim Lahey’s No Knead Baguette
- Roast Split Chicken with Lemony Artichoke Sauce
- Pork Chops with Apricot Brandy Sauce
Have you tried this Ruth Chris’ Sweet Potato Casserole recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Ruth's Chris Sweet Potato Casserole Recipe
Ingredients
- 1.5 pounds sweet potatoes peeled (about 4 medium-sized)
- Crust Topping Mixture:
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped nuts pecans preferred
- 1/4 cup melted butter
- Sweet Potato Mixture:
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 egg well beaten
- 1/4 cup butter
Instructions
- Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.
- Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.
- In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.
- Bake for 30 minutes at 350°.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Can individual ramekins be ‘baked’ in a large crock pot, then popped under the broker to brown?
Hi! I absolutely love your recipe & have made it several years for thanksgiving so thank you for sharing! I’m wondering if it’s possible to make the sweet potato mixture 2 days prior & keep in refrigerator until thanksgiving then mix & put on topping? If so is it ok to put everything including the egg in the sweet potato mixture & keep in fridge for 2 days? Sorry if this is a silly question but after hosting thanksgiving for 3 years now I’m finally trying to prep in the days prior rather then going crazy the day of
Thanks for the Sweet Potato Casserolle recipe. I know everyone will love it.
Sounds good.
I always make the sweet Potato/Yam dish and usually use a variety ingredients and toppings. This year I’m making a savory sweet potato dish and will include Ruth’s recipe, too. Thanks Jaden and have a great Turkey Day.
I’ve had this twice at the Ruth’s Chris Steakhouse, curious to see if I can replicate it at home. Pie Crusts are my downfall though, I am horrid at them.
Might consider putting this on the Thanksgiving menu from here on out if it goes well!
Thanks for sharing such a wonderful memory and recipe!
Cheers!
Seth – I can’t do pie crusts either 🙂 THis has no pie crust – just a sweet savory pecan topping that’s called “crust”
never tried this recipe, love the pecan crust and absolutely love sweet potatoes, so thank you for sharing this and fond memories!
I had this at a party that was catered by Ruth’s Chris. It was served as mini sweet potato pies in crusts though, and they were amazing. The pie filling was smooth and creamy and then topped with this same topping. Would this recipe work in a pie crust? Or would the filling need to be altered to make it more creamy and custard like do you think? I’m hoping to make this as a pie for thanksgiving 🙂
Hi Haley! Yes, definitely make this in pie crusts! I would whisk in an egg to the mixture. Give it a test run!
I would like to bake this dish with my stuffing once the turkey is out of the oven. The stuffing calls for a 400* oven. Is there anything I should do to make it work at this temperature?
Hi Susan – you should be fine. Shave off 5 minutes from cooking time and watch to make sure tops don’t burn. You can cover loosely with a piece of tin foil if the top browns too fast.
Thanks for sharing.
I love sweet potatoes. This casserole recipe looks easy and yummy
I love this recipe. Got it from a college-friend 40 years ago and always make it for the holidays. Another twist on the topping is to add shredded coconut. It gives it a chewy/crunchy taste. I also use almond flour instead of regular flour and no one knows the difference. I use Blue Organic Agava in place of sugar in the sweet potatoes and raw sugar in place of brown sugar. I am going to try the pumpkin version. Thanks for the suggestion!
Is the baking time different for one casserole dish instead of individual ramekins?
Add another 5 minutes for a larger dish.
This sweet potato casserole dish has always been my favorite at holidays.
Are the comments supposed to show up over the post? I can’t read it or see your lovely photos.
Love that your story made me tear up. Love when the little things trigger such stong memories of those we love.
On a practical note, how far in advance do you think I could make this? Keeping the topping separate until baking maybe? Hosting everyone this year and trying to make as much in advance as possible!
Also, do you think this would freeze well? As a family of three, we often have more than we need for each meal!
Hi Amy,
Thanks for your kind words. You can prep the sweet potatoes far in advance and refrigerate. Prep the topping EXCEPT for the butter. On day of, melt the butter for the topping and mix with the dry ingredients. Proceed as normal with the recipe!
Yum!! I love sweet potatoes, but I’m not a red meat eater, think hubby will mind if I make him a steak and keep the sweet potatoes for myself?
What a great article honoring your late father-in-law George. Thank you for sharing that deliciously looking recipe, yum! Did you say over 32k of photos…you rock Jaden!
Drooling with this recipe! What do you think would be a good sub for the brown sugar? Could I use maple syrup instead? Thanks Jade!
OMG! It sounds so delicious and what’s more so easy!! Thanks for sharing!!!!! Laura
Oh my goodness, Jaden. What a wonderful story to go along with the recipe. And sweet potato casserole sounds delicious. I will make it and certainly remember the quirks of family members who have passed. Thank you!
Jaden, As a formerly non-cooking woman in a relationship with a fabulous home chef, I’m loving all the step-by-step recipes you share here! (I’m fast becoming a little “sous chef”) AND thank you for sharing your wonderful family stories… beautiful!
XOXO, Maritza
Thank you for sharing your memories with us. It always amazes me the flood of memories that food can bring into my life. Your way of honoring your loved ones through sharing food in their memory is something I will take with me. And…the recipe even looks like something I can do!!
I’ve been making this for years in fact it has been passed down from one generation to the next. My nanan (godmother) originally made these abs since she too is gone now, we make them in her honor. I live in the New Orleans area and never realized ithe recipe came from Ruth Chris. Since I’m in charge of making this for every holiday and we usually have a very very large crowd, I do cheat a little. I use canned sweet potatoes with the liquid drained. I also make this in a 9 x 12 pan (or larger) and leave plenty of room at the top for the pecan topping. I use a whole pound of pecans and adjust the recipe accordingly to give an almost crumbly texture to the topping. I bake it once for about 20 minutes without the topping and then bake it again with the topping on so it will slightly brown. This is my favorite dish of the holidays and apparently it is every one else’s too. We rarely have any left over! Merry Christmas!
Love it Carol! I’ve used canned sweet potatoes as well. I want to try canned pumpkin.
My mouth is watering for a second helping of the Ruth’s Chris sweet potato casserole. Looks so scrumptious!
Oh my I didn’t realize how easy this was to make. My boys love Ruth Chris but we haven’t been to one in a while. This sweet potato casserole will bring back lots of memories. Thanks for sharing, Jaden!
I found this recipe in a Penzeys Spices catalog a few years ago and it became our family favorite immediately! We only got sweet potatoes during holidays when I was a kid, and I love it that we have them year ’round now!
Thank you for sharing that fond memory. I got quite teary. I’m missing a loved one myself this holiday season.