Ruth’s Chris Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole! This steakhouse copycat has “special occasion” written all over it. Sweet potato mash is topped with an irresistible pecan & brown sugar crumble topping that will have everyone coming back for seconds.

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Ruth’s Chris Sweet Potato Casserole is the kind of side dish that earns a permanent place on the holiday table. Creamy, buttery sweet potatoes are topped with a crisp brown sugar and pecan crust for a steakhouse-inspired dish that feels special enough for Thanksgiving or Christmas, but is surprisingly simple to make at home.

This recipe is based on the sweet potato casserole made famous by Ruth’s Chris Steak House, with my tips for simplifying the prep, making it ahead and serving it beautifully for a holiday meal.

The contrast between the silky sweet potato filling and crunchy pecan topping is what makes it so good — and why it tends to disappear quickly once it hits the table. You’ll find yourself sneaking spoonful after spoonful long after the dishes have been cleared! (Warning: You may want to double the recipe, even for a small party!)

The Short & Sweet

• The Concept: A Ruth’s Chris-style sweet potato casserole with a creamy vanilla-scented sweet potato filling topped with a buttery brown sugar and pecan crust.
• Why It’s Worth Making: It has all the indulgent steakhouse flavor of the original, but it’s easy to prepare at home and can be assembled ahead of time, which is a major bonus when you’re hosting a holiday meal.
• Best For: Thanksgiving dinner, Christmas gatherings, holiday buffets or any special-occasion meal that calls for a crowd-pleasing side dish.

Why You’ll Love This Recipe

• That pecan crust. The buttery brown sugar and pecan topping gets golden and crisp as it bakes, giving the creamy sweet potato filling the perfect contrast in texture.
• It’s hosting-friendly. The sweet potato base and topping can be prepared ahead and refrigerated separately until you’re ready to bake.
• Simple ingredients, special-occasion results. Despite its steakhouse reputation, the casserole is made with familiar ingredients and uncomplicated techniques.

This recipe is naturally vegetarian & can be made gluten-free and dairy free/vegan. (See the Variations & Substitutions section below.)

Ingredients

Despite this mouthwatering dish tasting like the ingredients might cost a premium (and probably setting you back quite a bit if you do order it at Ruth’s Chris!), it is actually made with very simple ingredients, many of which you probably already have on hand!

You’ll need:

For the sweet potato filling:

• Sweet potatoes
• Granulated sugar
• Sea salt
• Vanilla extract
• Butter
• Egg

For the pecan topping:

• Brown sugar
• All-purpose flour
• Pecans
• Butter
• Sea salt

A Few Ingredient Notes

• Sweet potatoes: For the best texture, cook whole sweet potatoes until very tender, then scoop and mash the flesh. Roasting is a great option because it concentrates their flavor without introducing additional water. Microwaving also works when time is short.
• For an even faster shortcut, prepared or frozen mashed sweet potatoes can work, too. Just keep in mind that some frozen versions contain more moisture and may produce a slightly looser filling.
• Pecans: Chopped pecans give this casserole its signature crunchy topping. Chop them fairly evenly so you get a little pecan in every bite.
• Butter: Butter goes into both the sweet potato filling and the pecan crust, giving the casserole its rich, steakhouse-style flavor.
• Egg: The egg acts as a binder and gives the sweet potato filling a lighter texture as it bakes.

Directions

One of the reasons Ruth’s Chris Sweet Potato Casserole makes a great holiday dish is because it is very easy to make and the prep time is short, especially if you use my sweet potato shortcut! (See below.) Here’s how to do it:

First, preheat the oven to 350 degrees. Butter or spray a medium baking dish and set aside.

Next, make the crumble topping mixture: Combine brown sugar, flour & chopped pecans in a medium bowl. Pour in melted butter and toss (I like to use a fork) until everything is moistened and crumbly — you’ll want a sweet sand/pebbly mixture. Set aside.

In another bowl, combine mashed sweet potatoes, sugar, sea salt, vanilla extract, butter and a beaten egg until smooth. You can combine by hand or use a hand mixer.

Tip: You can shave time off prepping this dish by buying pre-cooked, mashed sweet potatoes. Trader Joe’s sells frozen sweet potato mash seasonally, which is what I use. If you can’t find mashed sweet potato, you can buy frozen, cubed sweet potato and boil or steam until tender. If you’re going the old-fashioned route, check out this post for different methods for cooking sweet potatoes.

Pour the sweet potato mixture into the prepared baking dish, using a spatula to smooth it out.

Sprinkle the crumble topping mixture evenly over the top of the sweet potatoes.

Bake the casserole for 30 minutes, or until the edges are bubbly and the top is browned and fragrant. Allow the casserole to cool for about 20-30 minutes before serving for the best texture.

This recipe makes 4-6 servings, but is very easy to double for a larger crowd!

Dianna’s Tips

• Don’t skip the resting time. The filling will be quite soft immediately after baking. Giving the casserole 20 to 30 minutes to cool slightly creates a much nicer serving texture.
• Keep the topping separate when making it ahead. Brown sugar can begin to dissolve as it sits against the moist sweet potato filling. Storing the two components separately keeps the pecan topping crisper.
• Use visual cues when baking. The casserole is ready when the edges are gently bubbling and the topping is browned and fragrant.
• Cooking for a crowd? This recipe can be doubled. A 9×13-inch baking dish is a better choice than piling the filling too deeply into a smaller casserole dish. Because ovens and baking dishes vary, use the appearance of the casserole rather than the clock alone to determine when it’s ready.

Make Ahead Instructions

This is one of my favorite things about this recipe for holiday hosting: most of the work can be done before guests arrive.

Prepare the sweet potato mixture and spread it into your baking dish. Cover tightly and refrigerate for up to 2 days.

Prepare the pecan topping separately and refrigerate it in an airtight container or zip-top bag.

When you’re ready to bake, sprinkle the topping over the casserole and bake as directed. If the casserole is going into the oven directly from the refrigerator, it may need a little additional baking time.

Keeping the topping separate until baking helps preserve that crisp, buttery texture.

Storage & Reheating

Store leftover sweet potato casserole covered or in an airtight container in the refrigerator for 3 to 4 days.

To reheat a larger portion, place it in a 350°F oven, loosely covered, until heated through. Remove the cover toward the end of reheating to help the pecan topping regain some of its texture.

Smaller portions can also be reheated in the microwave, although the topping will be softer.

Serve It in Style

Sweet potato casserole may be comfort food, but a few small presentation details can make it feel right at home on a polished holiday table.

• Bake and serve it in a shallow decorative casserole dish when possible. The larger surface area showcases that golden pecan topping (arguably the best part) while giving you a prettier presentation straight from oven to table.
• Just before serving, scatter a small handful of toasted chopped pecans over the top for extra texture and a freshly finished look.
• For serveware, I like this dish best in something fairly neutral like white ceramic, cream stoneware or a warm-toned baking dish. A substantial serving spoon helps with proper scooping!

Because the casserole is decidedly sweet, pair it with more savory holiday sides to create balance. It works especially well alongside Boursin Mashed Potatoes, Butternut Squash Stuffing and Sour Cream & Chive Corn Casserole.

FAQ’s

Variations & Substitutions

Try these variations on Ruth’s Chris Sweet Potato Casserole:

• Use your favorite nut in place of pecans; chopped almonds or walnuts would work well.
• Add autumn spices to the mixture or crumble topping, such as cinnamon, nutmeg and cloves.
• Top your sweet potato casserole with marshmallows instead of crumble topping for another classic approach.

Dietary Specific Substitutions

• Gluten-Free: Use your favorite gluten-free one-to-one flour blend in place of all-purpose flour.
• Vegan or Dairy-Free: Use plant-based butter and egg substitute in place of regular.
• Nut-free: Omit nuts. Try a few tablespoons of rolled oats in their place!
• Prefer marshmallows? You can swap the pecan topping for marshmallows for a more traditional sweet potato casserole, although it will obviously be quite different from the Ruth’s Chris-style version.