Ruth's Chris Sweet Potato Casserole

This copycat Ruth's Chris sweet potato casserole brings restaurant-level comfort right to your table with layers of creamy sweet potatoes and a buttery pecan topping. It is easier than you think to create at home yet always impresses at holiday gatherings or quiet Sunday suppers.

I made this casserole the first Thanksgiving I hosted and even my picky uncle went back for seconds. Now it is a must-have on our table every year.

Gather Your Ingredients

• Sweet potatoes: Choose firm smooth tubers without bruises orange-fleshed varieties work best for sweetness and color
• Brown sugar: Brings out caramel notes and adds rich sweetness always choose fresh moist sugar to avoid clumps
• Half and half: Lends creaminess and smooth texture use full-fat for best results
• Butter: Provides richness and flavor always use real butter never margarine
• Egg: Helps bind the casserole for silkiness farm fresh is ideal
• Vanilla: Rounds out flavors you can try pure vanilla extract for best taste
• Salt: Just enough to balance the sweetness use kosher for a clean taste
• Pecans: Classic Southern crunch choose fresh shelled pecans for best nutty flavor
• Flour: Needed for the crunchy topping use all-purpose flour and sift if lumpy
• Cinnamon and Nutmeg: Warm spice notes go fresh ground if possible for stronger aroma

How to Make It

Prepare the potatoes:

Peel and cut sweet potatoes into one inch pieces. Place in a large pot and cover with cold water. Bring to a gentle boil then cook over medium high heat for about fifteen minutes. Potatoes are done when a fork slides in easily.

Mash and flavor:

Drain cooked sweet potatoes thoroughly. Place into a large mixing bowl and mash until smooth. Add brown sugar half and half melted butter egg vanilla and salt while the potatoes are still warm. Beat with a hand mixer until fluffy with no lumps. Taste for sweetness and adjust if needed.

Make the pecan topping:

In a separate bowl combine brown sugar chopped pecans flour cinnamon and nutmeg. Stir together with a spoon to combine evenly. Drizzle melted butter over the mixture and stir until a damp crumb texture forms.

Assemble the casserole:

Spray your baking dish with nonstick spray and spoon in the sweet potato mixture spreading it out smoothly. Sprinkle the crumbly pecan topping evenly over the potatoes making sure to cover every inch.

Bake to perfection:

Place dish uncovered in a preheated oven at three fifty degrees Fahrenheit. Bake for thirty to forty five minutes until the topping is deeply golden and you see a few bubbles at the edges. Optional loosely tent with foil if topping browns too fast.

Rest and garnish:

Let the casserole rest for at least ten minutes before serving so it sets up. Garnish with a few whole pecans for a beautiful finishing touch.

The pecans are my favorite part the scent when it bakes always reminds me of my grandmother's house during the holidays. This recipe has created so many cozy memories for my family from Friendsgiving gatherings to snowy winter nights.

Flavor Boosters

This casserole keeps three to four days in the fridge covered tightly. To reheat just place it in a low oven until warmed through. The topping stays crisp even after a day in the refrigerator which is a big part of why this is my go-to holiday side.

Serving Suggestions

Pair with roast turkey or ham for festive meals or let it shine beside roast chicken or pork chops on a Sunday roast platter. This sweet casserole also makes a surprisingly good match with spicy barbecue mains.

Creative Twists

No half and half Substitute whole milk or even coconut milk for a dairy free version. Pecans can be swapped for walnuts if you prefer a different nutty flavor. Gluten free flour works in the topping without sacrificing texture. Make it your own with a handful of dried cranberries stirred into the topping or try a little orange zest in the potato mixture for fresh citrus notes in spring gatherings.

Friends have texted me for this recipe after tasting it at potlucks and I always laugh remembering how simple it is. My kids even loved making the crumble topping with their hands when they were little.

Common Questions About This Recipe

→ Can you prepare sweet potato casserole in advance?

Yes, you can assemble the sweet potato base and topping separately a day ahead, refrigerate, and bake before serving for best flavor and texture.

→ How do you achieve a creamy sweet potato texture?

Boil peeled and chopped sweet potatoes until fork-tender, then mash thoroughly with butter, brown sugar, half and half, and an egg for a silky consistency.

→ Can the pecan topping be made nut-free?

To make it nut-free, omit pecans and consider using oats or sunflower seeds for a similar crunchy topping.

→ Is this dish suitable for vegetarian diets?

Yes, this casserole is vegetarian-friendly as it features sweet potatoes, dairy, and eggs without any meat-based ingredients.

→ How long should sweet potato casserole bake?

Bake the assembled casserole at 350°F for about 30-45 minutes, until hot and the topping is golden brown and crisp.