Ruth’s Chris Sweet Potato Casserole Recipe

If you’re looking for a sweet potato side dish that’s guaranteed to steal the spotlight, this Ruth’s Chris Sweet Potato Casserole is the one. Creamy, buttery, and slightly sweet mashed sweet potatoes form the base, and the crunchy, nutty pecan topping is simply irresistible. Whether you’re serving it for Thanksgiving dinner, a cozy Sunday meal, or just because you’re craving comfort food, this recipe delivers every time.

Why You’ll Love This Recipe

Ridiculously Easy: Just mix, top, and bake—no complicated steps or fancy tools needed.
Sweet Meets Savory: The creamy sweet potatoes paired with the crisp brown sugar pecan topping make every bite a flavor explosion.
Perfect for Holidays or Weeknights: Fancy enough for guests, easy enough for a quiet night in.
Make Ahead Friendly: Prep it in advance and bake when you’re ready—stress-free and crowd-pleasing!

Ingredients You’ll Need

Let’s break down what goes into this magical casserole and why each ingredient matters.

Sweet Potatoes: The star of the show—cooked and mashed for a silky, naturally sweet base.
Granulated Sugar: Enhances the sweetness and balances the earthy flavor of the potatoes.
Softened Butter: Adds rich creaminess and helps meld all the flavors.
Egg: Binds everything together and adds a custardy texture.
Salt: Just a touch to sharpen and balance the sweetness.
Vanilla Extract: A secret weapon that adds depth and warmth to the flavor.

Crumb Topping:

Light Brown Sugar: Brings a caramel-like sweetness and beautiful golden color.
Chopped Pecans: Adds crunch and nuttiness—essential for contrast.
All-Purpose Flour: Helps the topping hold its structure and get crispy.
Melted Butter: Binds the topping together and adds buttery richness.

Variations

Want to switch it up? Here are some tasty twists to try:

Marshmallow Topping: For a classic nostalgic touch, add mini marshmallows on top during the last 10 minutes of baking.
Coconut Crust: Add shredded coconut to the topping for extra texture and tropical flavor.
Maple Sweet Potatoes: Swap some or all of the sugar in the filling with real maple syrup for a deeper, more complex sweetness.
Nut-Free Version: Leave out the pecans and use crushed graham crackers or oats for a crunchy topping alternative.

How to Make Ruth’s Chris Sweet Potato Casserole

Step 1: Preheat the Oven

Set your oven to 350°F and grease a 2-quart baking dish or a 9-inch square pan with non-stick spray.

Step 2: Make the Sweet Potato Mixture

In a mixing bowl, combine the cooked sweet potatoes, granulated sugar, softened butter, egg, salt, and vanilla extract. Beat everything together until the mixture is smooth, light, and creamy.

Step 3: Spread the Base

Pour the sweet potato mixture into the prepared baking dish and spread it out evenly.

Step 4: Prepare the Crumb Topping

In a separate bowl, mix together the brown sugar, chopped pecans, flour, and melted butter. Stir until the mixture is well blended and crumbly.

Step 5: Top and Bake

Sprinkle the crumb topping evenly over the sweet potatoes. Bake uncovered for 35 minutes, or until the casserole is bubbly and the topping is golden brown.

Step 6: Rest and Serve

Let the casserole sit for about 10 minutes to set. Then serve warm and enjoy every dreamy bite!

Pro Tips for Making the Recipe

Use Fresh Sweet Potatoes: Freshly baked or boiled sweet potatoes have the best flavor and texture—avoid canned if possible.
Don’t Overmix: Blend the sweet potato mixture until just smooth—overmixing can make it gummy.
Toast the Pecans: For extra flavor, toast the chopped pecans in a dry pan for 2-3 minutes before adding to the topping.
Watch the Topping: If the topping starts to brown too quickly, loosely cover the casserole with foil for the last 10 minutes of baking.

How to Serve

This casserole is most commonly served as a side dish, but honestly—it can double as dessert! Here’s how to plate it:

As a Holiday Side

Serve alongside roasted turkey, glazed ham, or baked chicken for a decadent addition to your holiday feast.

Dessert-Style

Top with a scoop of vanilla ice cream or a dollop of whipped cream and serve warm—it’s a game-changer.

Leftover Love

Spoon it onto warm biscuits for a sweet-savory breakfast or brunch option the next day.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers into an airtight container and refrigerate for up to 4 days.

Freezing

Freeze the baked casserole (or unbaked, without the topping) for up to 2 months. Wrap tightly in foil and plastic wrap to prevent freezer burn.

Reheating

Warm in the oven at 350°F for about 15-20 minutes, or microwave individual portions for 1-2 minutes. If reheating from frozen, thaw in the fridge overnight first.

FAQs

Can I use canned sweet potatoes instead of fresh?
Yes, you can—but the flavor and texture won’t be quite as vibrant. If you’re using canned, drain them thoroughly and taste for sweetness before adding sugar.

What’s the best way to cook the sweet potatoes?
Roasting them whole brings out their natural sweetness, but boiling or steaming also works. Just make sure they’re fully tender before mashing.

Can I make this ahead of time?
Absolutely! You can assemble the casserole (without baking) up to a day in advance. Store it in the fridge, then bake right before serving.

Is this dish gluten-free?
The sweet potato mixture is naturally gluten-free. To make the topping gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Final Thoughts

There’s something deeply comforting about this Ruth’s Chris Sweet Potato Casserole. It’s rich, velvety, crunchy, and just the right amount of sweet. Whether you’re feeding a holiday crowd or treating yourself on a Tuesday night, this dish belongs on your table. Try it once, and you’ll understand why it’s a forever favorite!

Kimberly