Copycat Ruth’s Chris Sweet Potato Casserole is a delightful twist on a classic holiday favorite. It features creamy, mashed sweet potatoes mixed with just the right amount of sweetness and topped with a golden, crunchy layer of pecans and brown sugar. The combination of smooth, rich sweet potatoes and the crisp, nutty topping makes it a perfect side dish for any festive meal.
I love making this casserole because it’s surprisingly easy to prepare, but it feels like a special treat each time. The pecan topping adds a wonderful crunch that everyone always asks for seconds of. I find that using fresh sweet potatoes and a good quality butter really elevates the whole dish. Plus, it’s always a hit whether I’m serving it for a big holiday dinner or a simple family meal.
When I serve this casserole, I like to scoop it out warm so the topping stays crunchy while the sweet potatoes underneath stay smooth and comforting. It pairs beautifully with roasted meats and a simple green salad. If you’re looking for a cozy side dish that’s both sweet and a little nutty, this recipe will quickly become one of your favorites like it did for me.
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh, large sweet potatoes for the best texture and natural sweetness. If you can’t find fresh ones, canned sweet potatoes work in a pinch, just drain well.
Butter: Unsalted butter lets you control salt levels. If you’re dairy-free, substitute with coconut oil or vegan butter for a similar richness.
Milk or Cream: Whole milk or heavy cream adds creaminess. For a lighter option, use almond milk or oat milk—they keep the texture smooth.
Pecans: Pecans add a nice crunch and flavor. Walnuts are a good substitute. Toasting nuts beforehand deepens their flavor.
Sugar: The mix of granulated and brown sugar balances sweetness and moisture. You can reduce sugar slightly or swap brown sugar for coconut sugar for a healthier twist.
How Do I Get the Perfect Crunchy Topping on My Sweet Potato Casserole?
The crumbly pecan topping is the star! Here’s how to nail it:
- Mix pecans, flour, brown sugar, cinnamon, and melted butter until crumbly.
- Spread evenly over the sweet potato base to cover fully.
- Bake uncovered so moisture evaporates, letting the topping crisp up nicely.
- For extra crunch, toast chopped pecans in a dry skillet for 3-5 minutes before mixing.
- Avoid adding too much moisture in the topping—melted butter should bind but not soak it.
This combination of texture and flavor really brings the dish to life and keeps it close to the original Ruth’s Chris style!
Equipment You’ll Need
- Large pot – I use it to boil the sweet potatoes until they’re tender and easy to mash.
- Mixing bowls – helpful for combining the sweet potato base and topping ingredients separately.
- Masher or hand blender – makes smooth, creamy sweet potatoes without lumps.
- 9×13 inch baking dish – the perfect size to hold the casserole and bake evenly.
- Measuring cups and spoons – keep everything precise, which helps with the texture and flavor.
- Spatula or spoon – for spreading the mixture and topping in the dish smoothly.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds for a different crunch and flavor.
- Add a splash of bourbon or orange zest to the sweet potato mixture for a tasty twist.
- Mix in mini marshmallows on top before baking for a classic, gooey finish.
- Incorporate a pinch of cinnamon or nutmeg into the sweet potato base for added warmth and spice.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
Sweet Potato Base:
- 4 large sweet potatoes (about 3 lbs), peeled and chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk or heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and boil the sweet potatoes, 10 minutes for mixing and assembling, plus 30-35 minutes to bake. Overall, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes or until they are very tender. Drain well.
2. Make the Sweet Potato Mixture:
Transfer the cooked sweet potatoes to a large bowl. Mash them until smooth. Add the granulated sugar, melted butter, milk or cream, eggs, vanilla extract, and salt. Stir everything together until the mixture is creamy and well blended.
3. Prepare the Topping:
In a separate bowl, mix the chopped pecans, flour, brown sugar, melted butter, and cinnamon (if using). Stir until the mixture becomes crumbly, and the nuts are coated evenly.
4. Assemble and Bake:
Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the pecan topping over the sweet potatoes, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until the topping is golden brown and crisp.
5. Serve and Enjoy:
Remove from the oven and let cool for a few minutes. Serve warm as a wonderful side dish for holidays or family dinners.
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes, frozen sweet potatoes can work well! Just make sure they are fully thawed and drained of excess moisture before mashing to avoid a watery casserole.
Can I Make This Sweet Potato Casserole in Advance?
Absolutely! Prepare and assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave to preserve the crunchy topping as much as possible.
Can I Substitute Other Nuts for Pecans?
Of course! Walnuts or almonds are great alternatives that provide a similar crunch and flavor. Toast them lightly before mixing for the best taste.