Ruth Chris Sweet Potato Casserole

Ruth Chris Sweet Potato Casserole | Easy Copycat Recipe

ByBella Skye

Special Ruth Chris Sweet Potato Casserole

The Ruth Chris sweet potato casserole is more than just a side dish it’s a signature holiday favorite from the famous steakhouse chain. Unlike ordinary mashed sweet potatoes, this casserole strikes the perfect balance between savory and sweet, creamy and crunchy. It’s a dish people return to again and again because it delivers comfort while still feeling elegant enough for a celebration.

More Casserole Recipes

At its core, it’s silky smooth mashed sweet potatoes flavored with butter, sugar, and spices, then topped with a pecan streusel that bakes into a golden, crunchy crust. The contrast of textures and flavors is what makes it so memorable. Many diners describe it as tasting like a cross between sweet potato pie casserole and a decadent dessert, yet it still works beautifully as a side dish alongside roasted meats or holiday spreads.

Why You’ll Love This Recipe

As a chef, I can tell you that this casserole is more than nostalgia it’s a masterclass in balance. Here’s why it deserves a spot on your table:

  • Restaurant Quality at Home: This is a true copycat sweet potato casserole recipe, capturing the same flavor and texture of the steakhouse version without requiring professional equipment.
  • Perfect Sweetness: Many casseroles are overly sugary, but this is a sweet potato casserole not too sweet. The natural flavor of the potatoes shines through, complemented (not drowned) by sugar and cinnamon.
  • Texture Contrast: The creamy base paired with the crunchy streusel topping makes every bite interesting.
  • Flexible Ingredients: You can use fresh sweet potatoes, yams, or even make a canned sweet potato casserole easy with great results.
  • Crowd Pleaser: Whether served at Thanksgiving, Christmas, or Sunday dinner, this is one of the best sweet potato casserole recipe options you’ll ever try.
Ruth Chris Sweet Potato Casserole

Preparation and Cooking Time

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 8–10

Ingredients

For the Sweet Potato Base

  • 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes or yams)
  • ½ cup granulated sugar (reduce to ⅓ cup for a less sweet version)
  • ½ cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional, for a sweet potato casserole with cinnamon twist)

For the Streusel Topping

  • 1 cup chopped pecans
  • 1 cup brown sugar, packed
  • ⅓ cup all-purpose flour
  • ⅓ cup unsalted butter, melted

Notes:

  • Substituting Potatoes: Both sweet potatoes and yams work; just keep the flavoring the same.
  • Make Ahead: Prepare the base and topping separately, refrigerate, and combine before baking.
  • Nut-Free Option: Replace pecans with oats or crushed graham crackers for a crunch without nuts.
Ruth Chris Sweet Potato Casserole

Step-by-Step Instructions

Step 1: Cook and Mash the Sweet Potatoes

Peel and cube the sweet potatoes or yams. Boil in salted water until fork-tender, about 20 minutes. Drain well and mash until smooth. Removing excess water ensures the casserole isn’t watery. If using canned sweet potatoes, drain and pat dry before mashing for the same reason.

Step 2: Mix the Sweet Potato Base

In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, salt, and cinnamon. Mix until smooth and creamy. The eggs help set the casserole, while butter provides richness. Taste the mixture this is your chance to adjust sweetness before baking.

Step 3: Transfer to Baking Dish

Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula to ensure even cooking.

Step 4: Make the Streusel Topping

In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter. Stir until crumbly. The flour helps bind the sugar and butter, creating that signature crisp topping.

Step 5: Top and Bake

Sprinkle the streusel evenly over the sweet potato base. Bake at 350°F (175°C) for 40–45 minutes, until the topping is golden brown and the casserole is bubbling slightly at the edges.

Step 6: Rest Before Serving

Allow the casserole to cool for at least 10 minutes before serving. This helps the layers set and makes slicing easier.

How to Serve

This dish is traditionally served as a side, but it can also be plated like a dessert. Here are a few serving ideas:

  • Pair with roasted turkey, ham, or prime rib at holiday dinners.
  • Serve in ramekins for an individual sweet potato casserole with streusel topping presentation.
  • Add a dollop of whipped cream or drizzle of caramel sauce for a dessert-style twist.
  • Plate alongside green beans or a crisp salad to balance richness.

Additional Tips

  • Balance Sweetness: Reduce sugar if your sweet potatoes are naturally very sweet.
  • Toast Nuts First: Lightly toasting pecans before mixing them into the topping enhances flavor.
  • Avoid Overmixing: When stirring the base, stop once ingredients are combined to keep the texture light.
  • Make Ahead: Assemble up to a day in advance and refrigerate. Bake just before serving.
  • Check Doneness: The casserole should jiggle slightly but not look liquid in the center.

Recipe Variations

  • Marshmallow Topping: Replace streusel with mini marshmallows in the last 10 minutes of baking for a classic American version.
  • Sweet Potato Pie Casserole: Add nutmeg, cinnamon, and a splash of cream for a richer, pie-like flavor profile.
  • Savory Twist: Reduce sugar and top with breadcrumbs and parmesan for a less sweet side.

Freezing and Storage

  • Refrigerator: Store covered in the fridge for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating: Warm in a 350°F oven until heated through. Cover with foil to prevent the topping from burning, then uncover for the last 10 minutes.

Nutritional Information (per serving, approximate)

  • Calories: 340
  • Protein: 4 g
  • Fat: 17 g
  • Carbohydrates: 44 g
  • Fiber: 4 g
  • Sugar: 24 g
  • Sodium: 230 mg

Final Words

The Ruth Chris sweet potato casserole has earned its reputation for a reason. It combines the heartwarming flavors of the holidays with a touch of restaurant sophistication. With its creamy base and golden pecan crust, it’s one of the most satisfying sweet potato casserole recipes baked to perfection. By making it at home, you not only save money but also control sweetness, portion size, and ingredients. Once you try this recipe, it will quickly become a family favorite you’ll want to repeat year after year.

FAQ’s

Yes. Reduce sugar in both the base and topping. The dish becomes a sweet potato casserole not too sweet while still flavorful.

Absolutely. This becomes a canned sweet potato casserole easy to prepare. Just drain and dry them before mashing.

In U.S. grocery stores, yams are usually just a variety of sweet potato. Either works in this recipe for a delicious yams sweet potato casserole.

Yes. Prepare the base and topping separately, refrigerate, and assemble before baking.

Bake uncovered for the last 10 minutes, and don’t overmix the streusel. This ensures the best crispy texture.

Ruth Chris Sweet Potato Casserole | Easy Copycat Recipe
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Ruth Chris Sweet Potato Casserole | Easy Copycat Recipe

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

25

minutes
Cooking time

45

minutes
Calories

340

kcal

Ingredients

  • 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes or yams)

  • ½ cup granulated sugar (reduce to ⅓ cup for a less sweet version)

  • ½ cup unsalted butter, melted

  • 2 large eggs, beaten

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 teaspoon cinnamon (optional, for a sweet potato casserole with cinnamon twist)

  • 1 cup chopped pecans

  • 1 cup brown sugar, packed

  • ⅓ cup all-purpose flour

  • ⅓ cup unsalted butter, melted

Directions

  • Peel and cube the sweet potatoes or yams. Boil in salted water until fork-tender, about 20 minutes. Drain well and mash until smooth. Removing excess water ensures the casserole isn’t watery. If using canned sweet potatoes, drain and pat dry before mashing for the same reason.
  • In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, salt, and cinnamon. Mix until smooth and creamy. The eggs help set the casserole, while butter provides richness. Taste the mixture this is your chance to adjust sweetness before baking.
  • Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula to ensure even cooking.
  • In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter. Stir until crumbly. The flour helps bind the sugar and butter, creating that signature crisp topping.
  • Sprinkle the streusel evenly over the sweet potato base. Bake at 350°F (175°C) for 40–45 minutes, until the topping is golden brown and the casserole is bubbling slightly at the edges.
  • Allow the casserole to cool for at least 10 minutes before serving. This helps the layers set and makes slicing easier.

Notes

  • Balance Sweetness: Reduce sugar if your sweet potatoes are naturally very sweet.
  • Toast Nuts First: Lightly toasting pecans before mixing them into the topping enhances flavor.
  • Avoid Overmixing: When stirring the base, stop once ingredients are combined to keep the texture light.
  • Make Ahead: Assemble up to a day in advance and refrigerate. Bake just before serving.
  • Check Doneness: The casserole should jiggle slightly but not look liquid in the center.

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