Ruth’s Chris Sweet Potato Casserole

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If there’s one dish that instantly makes me think of holidays, family gatherings, and cozy dinners, it’s the Ruth’s Chris Sweet Potato Casserole. I still remember the very first time I had it—it wasn’t just sweet potatoes on a plate, it was comfort in every bite. Velvety smooth sweet potatoes layered with a buttery, crunchy pecan topping—it felt like dessert but was served as a side dish.

I decided to recreate this iconic restaurant favorite at home, not just to capture that same luxurious flavor, but to make it a dish I could serve any time I wanted without waiting for a reservation. What I love most is how it brings people together. Whether it’s Thanksgiving, Christmas, or even a casual Sunday dinner, this casserole has a way of making guests linger a little longer at the table.

This recipe isn’t just about sweet potatoes—it’s about tradition, indulgence, and giving your loved ones a taste of something truly special. If you’ve ever wondered how to make a side dish that could steal the spotlight from the main course, keep reading—you’ll want to try this.

Why I Love This Recipe

What makes this sweet potato casserole so irresistible is the balance of flavors and textures. The filling is silky, creamy, and perfectly sweet, while the topping adds a caramelized crunch that makes every bite exciting. It feels indulgent without being overly heavy, which is why it’s become a classic on so many holiday tables.

I also love that it blurs the line between side dish and dessert. While it pairs beautifully with turkey, ham, or roasted chicken, I’ve caught more than one guest sneaking a second helping onto their dessert plate. That’s the beauty of this recipe—it fits anywhere.

Another reason I adore this dish is its versatility. You can prepare it in advance, making it perfect for busy holidays. You can even customize the topping to suit your crowd—pecans for crunch, or a brown sugar crumble for those who prefer something softer. It’s a recipe that feels indulgent and special, yet approachable enough for anyone to make at home.

Ingredients for Ruth’s Chris Sweet Potato Casserole

One of the best parts about this casserole is that it uses simple, wholesome ingredients you probably already have in your kitchen. Yet when combined, they create something extraordinary.

For the sweet potato base, you’ll need fresh sweet potatoes (roasted or boiled), butter, sugar, eggs, and cream. These transform the naturally sweet, earthy flavor of the potatoes into a silky, almost custard-like filling.

For the topping, you’ll need brown sugar, flour, butter, and chopped pecans. This mixture bakes into a golden-brown, crunchy layer that’s the signature of this dish. The contrast between the creamy filling and the crisp topping is what makes this casserole truly unforgettable.

Here’s what you’ll need:

  • Fresh sweet potatoes – the star of the dish. Roasting enhances their natural sweetness.
  • Unsalted butter – for richness and smooth texture.
  • Granulated sugar – just enough to sweeten the filling.
  • Eggs – they bind everything together and give the casserole structure.
  • Heavy cream – for a velvety, custard-like filling.
  • Vanilla extract – a little warmth and depth of flavor.
  • Brown sugar – for that deep, caramel-like sweetness in the topping.
  • All-purpose flour – helps the topping crisp up beautifully.
  • Chopped pecans – the crunch that balances out the soft filling.

Every ingredient plays its part, and when they all come together, the result is a casserole that’s as beautiful as it is delicious.

How Much Time Will You Need

This casserole doesn’t take all day to prepare, but it does benefit from a little planning.

  • Prep time: Around 25 minutes (mostly peeling, cooking, and mashing the sweet potatoes)
  • Cooking time: About 30–40 minutes in the oven
  • Total time: Just a little over an hour

Since it can be made ahead and reheated, it’s a stress-free addition to your holiday menu.

How to Make This Ruth’s Chris Sweet Potato Casserole

This dish may look fancy, but don’t let that intimidate you. The steps are straightforward, and once you’ve made it once, it will become second nature.

Step 1: Prepare the sweet potatoes
Peel and cut your sweet potatoes into chunks. Place them in a pot of salted water and boil until tender, about 15–20 minutes. Alternatively, you can roast them in the oven for a deeper, caramelized flavor. Once cooked, drain and mash them until smooth.

Step 2: Make the sweet potato filling
In a large mixing bowl, combine the mashed sweet potatoes with butter, sugar, eggs, heavy cream, and vanilla extract. Use a hand mixer or whisk to beat the mixture until it’s silky and lump-free. You’re looking for a custard-like consistency.

Step 3: Transfer to a baking dish
Spread the sweet potato mixture evenly into a greased baking dish. Smooth out the top with a spatula so the topping goes on evenly later.

Step 4: Make the pecan topping
In a separate bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Mix until crumbly. This will be your crunchy topping.

Step 5: Assemble the casserole
Sprinkle the topping mixture evenly over the sweet potato filling. Make sure to cover the entire surface so every bite gets some of that buttery crunch.

Step 6: Bake the casserole
Place the dish in a preheated oven at 350°F (175°C) and bake for 30–40 minutes, or until the topping is golden brown and crisp.

Step 7: Serve and enjoy
Allow the casserole to rest for about 10 minutes before serving. This helps the filling set and makes it easier to scoop.

Substitutions

One of the great things about this casserole is that it’s flexible. You can easily adjust it to fit dietary needs or personal preferences without sacrificing flavor.

  • Nut-free version: Replace the pecans with oats or crushed graham crackers for a crunchy topping without nuts.
  • Lighter version: Use half-and-half or whole milk instead of heavy cream to reduce richness.
  • Sweetener swap: Use maple syrup or honey in the filling instead of sugar for a deeper, natural sweetness.
  • Gluten-free: Swap the all-purpose flour in the topping with almond flour or a gluten-free blend.
  • Marshmallow lovers: For a fun twist, add mini marshmallows on top of the pecan crumble during the last 10 minutes of baking.

These substitutions allow you to customize the casserole while keeping its indulgent, cozy spirit intact.

Best Side Dishes for Ruth’s Chris Sweet Potato Casserole

While this casserole can easily stand on its own, pairing it with the right sides makes the meal even more memorable. Here are three perfect companions:

  • Roast turkey or glazed ham – The sweet, nutty casserole balances beautifully with savory main courses.
  • Green bean almondine – A light, crisp vegetable side that cuts through the richness.
  • Cranberry sauce – The tartness contrasts wonderfully with the creamy sweetness of the casserole.

When served together, these dishes create a harmonious holiday spread that feels both indulgent and well-rounded.

Serving and Presentation Tips

One of the things I love most about this casserole is how stunning it looks when served. The golden-brown pecan topping makes it instantly appealing, and the moment you scoop into it, the creamy orange filling peeks through, making it irresistible.

When serving for a holiday table, I like to bake it in a beautiful ceramic or glass dish that can go straight from the oven to the table. That way, it doubles as both a side dish and a centerpiece. If I’m serving buffet-style, I’ll scatter a few extra toasted pecans or a drizzle of maple syrup on top right before serving to give it a little glossy finish.

For individual servings, I sometimes spoon it into small ramekins or mini baking dishes. It makes the presentation more personal and adds a special touch, especially for dinner parties. And if you want to take it up another notch, garnish with a tiny sprig of rosemary or thyme—it adds just enough contrast to the warm, sweet flavors.

Tips and Tricks to Make This Recipe Better

This casserole is already delicious, but a few little tips can help you elevate it even more.

  • Roast instead of boil: Roasting the sweet potatoes instead of boiling them intensifies their natural sweetness and gives the casserole a deeper flavor.
  • Don’t skip the vanilla: Even though it seems like a small addition, vanilla extract rounds out the sweetness and adds warmth.
  • Toast the pecans first: Lightly toasting the pecans before adding them to the topping brings out their nutty flavor and makes the crunch even more irresistible.
  • Make ahead friendly: You can prepare the sweet potato filling a day in advance and store it in the fridge. Just add the topping right before baking.
  • Balance the sweetness: If you prefer a less-sweet version, reduce the sugar in the filling slightly and let the topping provide the main sweetness.

Common Mistakes to Avoid

Even though this recipe is straightforward, a few small missteps can change the outcome. Here’s what you’ll want to watch for:

  • Overcooking the sweet potatoes: If you boil them too long, they can become waterlogged, making the filling runny. Stick to just until fork-tender.
  • Skipping the eggs: The eggs aren’t just for binding—they also give the filling structure. Without them, it can turn out too soft.
  • Adding the topping too early: If you add the topping before baking and let it sit too long, it can absorb moisture from the filling and lose its crunch. Always add it right before baking.
  • Overmixing the filling: Blend until smooth, but don’t overdo it—otherwise, the texture can become gluey.
  • Serving too hot: Let the casserole rest for about 10 minutes after baking. This helps it firm up so it’s easier to serve.

How to Store It

This casserole stores beautifully, which makes it perfect for holiday meal prep or enjoying leftovers.

  • In the fridge: Once cooled, cover the dish tightly with foil or plastic wrap. It will keep for up to 4 days.
  • In the freezer: You can freeze the filling (without the topping) for up to 2 months. When ready to serve, thaw in the fridge overnight, add the topping, and bake as directed.
  • Reheating: Warm leftovers in the oven at 325°F (165°C) until heated through. This keeps the topping crisp, unlike the microwave which can make it soggy.

FAQ

Can I make this casserole ahead of time?
Yes! Prepare the sweet potato base a day ahead, refrigerate it, then add the topping and bake fresh before serving.

Can I use canned sweet potatoes?
You can, but I recommend fresh for the best flavor and texture. If using canned, drain and mash them well to remove excess liquid.

Can I replace pecans with another nut?
Absolutely. Walnuts, almonds, or even hazelnuts can work, though pecans give the most classic flavor.

Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour in the topping for almond flour or a gluten-free flour blend.

Is this dish too sweet to serve as a side dish?
Not at all. It’s sweet but balanced, making it the perfect complement to savory mains like turkey, chicken, or ham.

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Ruth’s Chris Sweet Potato Casserole


  • Author: Camila Rose
  • Total Time: 1 hour
  • Yield: 8
  • Diet: Vegetarian

Description

If you’ve ever dined at Ruth’s Chris Steak House, you know how unforgettable their sweet potato casserole is. Rich, creamy sweet potatoes topped with a buttery, crunchy pecan crust—it’s a side dish that feels like dessert. Perfect for Thanksgiving, Christmas, or any special dinner, this recipe brings that same indulgent flavor to your own kitchen. The best part? It’s easy to make, can be prepared ahead of time, and always steals the show at the table.


Ingredients

Scale
  • 4 cups cooked and mashed sweet potatoes (about 4 large)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

2 . For the topping

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter, melted
  • 1 cup chopped pecans


Instructions

  • Cook the sweet potatoes by boiling or roasting until tender, then mash until smooth.
  • Mix mashed sweet potatoes with butter, sugar, eggs, cream, and vanilla until creamy.
  • Spread mixture evenly into a greased baking dish.
  • In a separate bowl, combine brown sugar, flour, melted butter, and pecans. Stir until crumbly.
  • Sprinkle topping evenly over the sweet potato mixture.
  • Bake at 350°F (175°C) for 30–40 minutes, until topping is golden brown and crisp.
  • Let rest 10 minutes before serving.

Notes

  • Roast sweet potatoes instead of boiling for a richer flavor.
  • For a nut-free version, replace pecans with oats or graham cracker crumbs.
  • Prepare the filling ahead and refrigerate; add the topping just before baking.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 420
  • Sugar: 35g
  • Sodium: 120mg
  • Fat: 21g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 65mg
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