Ruth’s Chris Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole is my ultimate holiday side dish — creamy, rich mashed sweet potatoes topped with a buttery brown sugar pecan crumble. It’s sweet enough to feel like dessert, but it pairs perfectly with savory mains like roasted turkey . I love how this recipe turns simple ingredients into something elegant, cozy, and unforgettable.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly smooth, perfectly balanced between sweet and savory, and that crunchy pecan topping is absolutely addictive. It tastes just like the famous steakhouse version — maybe even better when I make it at home. It’s easy to prepare ahead of time and always disappears first at the dinner table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sweet Potato Base:

• sweet potatoes, peeled and boiled until tender

• granulated sugar

• eggs

• butter, melted

• vanilla extract

• salt

For the Pecan Topping:

• brown sugar

• all-purpose flour

• chopped pecans

• butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I mash the cooked sweet potatoes until smooth (I use a hand mixer for a fluffy texture).

3. I add sugar, eggs, melted butter, vanilla, and salt to the mashed sweet potatoes and mix until fully combined.

4. I pour the sweet potato mixture into the prepared baking dish and smooth out the top.

5. In a separate bowl, I mix brown sugar, flour, chopped pecans, and melted butter until crumbly.

6. I sprinkle the pecan topping evenly over the sweet potato layer.

7. I bake for 30–35 minutes, until the topping is golden and the center is set.

8. I let it cool slightly before serving so the flavors can settle.

Servings and Timing

This recipe makes about 8–10 servings. It takes me 20 minutes to prep and around 35 minutes to bake — ready in under 1 hour.

Variations

Sometimes I cut back the sugar in the base if I want it less sweet. I’ve added a pinch of cinnamon or nutmeg for a warm, spiced flavor. If I need a nut-free version, I replace the pecans with oats and a bit more flour for a streusel-style topping. I’ve also made individual servings in ramekins for a fancy twist.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm it in a 300°F oven until hot, or microwave individual portions. I don’t freeze the assembled casserole (the texture changes), but I’ve frozen the mashed sweet potato base and added the topping fresh before baking.

FAQs

Can I make this casserole ahead of time?

Yes! I prep the sweet potato mixture and topping separately, then assemble and bake the next day.

Do I need to boil or roast the sweet potatoes?

Boiling is quicker, but roasting brings out a deeper flavor — I’ve done both, and it’s delicious either way.

Can I use canned sweet potatoes?

I prefer fresh, but canned works in a pinch — I just drain and mash them well before mixing.

What if I don’t like pecans?

I’ve used walnuts or even a brown sugar oat topping for a similar crunch without pecans.

Can I serve this as dessert?

Absolutely. It’s sweet, creamy, and rich enough to double as a dessert — sometimes I even serve it with whipped cream.

Conclusion

Ruth’s Chris Sweet Potato Casserole is a decadent, comforting side that turns every meal into something special. I love its velvety texture, buttery crunch, and the way it brings a little indulgence to the table. Whether it’s for a holiday feast or just because I want something cozy, this casserole never fails to impress — and it always earns a spot in my favorites folder.

Print