Ruth’s Chris Sweet Potato Casserole

You know that feeling when you take a bite of something so good it feels like a hug from the inside? That’s exactly what Ruth’s Chris Sweet Potato Casserole does for me. Every time I make it, I’m transported back to my first holiday dinner at Ruth’s Chris Steak House, where I fell head over heels for this dish. The creamy sweet potatoes, the crunchy pecan topping—it’s like dessert and a side dish had the most delicious baby.

Now, it’s become a non-negotiable at my Thanksgiving table. Honestly, if I don’t make it, I might as well cancel the holiday. It’s that good. The best part? It’s surprisingly easy to recreate at home. Trust me, once you try this, you’ll be the star of every potluck and family gathering. Let’s get cooking!

Why You’ll Love Ruth’s Chris Sweet Potato Casserole

Listen, this isn’t just any sweet potato casserole—it’s the one that’ll have your guests sneaking seconds (and thirds). Here’s why it’s a total game-changer:

Perfect for Holiday Gatherings

This dish screams "holiday magic." It’s rich, it’s festive, and it pairs with everything—turkey, ham, you name it. I swear, it disappears faster than the wrapping paper on Christmas morning.

Irresistible Sweet and Savory Flavor

The creamy sweet potatoes with that buttery brown sugar and pecan crunch? It’s like heaven in every bite. Sweet enough to satisfy dessert lovers, but still savory enough to belong on the main table.

Easy to Make Ahead

Busy hosting? No problem! You can prep the whole thing the day before and just pop it in the oven when you’re ready. My kind of lifesaver during the holiday chaos.

Crowd-Pleasing Comfort Food

Even the pickiest eaters can’t resist this one. It’s the dish that always gets asked for—I’ve had friends beg me for the recipe mid-bite. That’s how you know it’s good.

Ingredients You’ll Need for Ruth’s Chris Sweet Potato Casserole

Alright, let’s gather the goods! This recipe is all about simple ingredients that pack a punch. Here’s what you’ll need—trust me, it’s worth every bite.

Sweet Potato Base

• 3 cups cooked, mashed sweet potatoes (fresh is best here—just roast or boil them until fork-tender!)
• 1 cup granulated sugar (don’t skimp—this balances the earthy sweetness of the potatoes)
• ½ cup softened butter (unsalted, so you control the saltiness)
• 2 large eggs (room temperature blends smoother—just set them out ahead of time)
• ½ teaspoon salt (trust me, it makes the flavors pop)
• ½ teaspoon vanilla extract (the secret whisper of warmth that ties it all together)

Pecan Streusel Topping

• 1 cup light brown sugar (packed—this gives that caramel-y crunch we love)
• ½ cup all-purpose flour (the glue that holds the streusel magic together)
• 1 cup chopped pecans (toasted first if you’re extra—it amps up the nutty flavor)
• ⅓ cup melted butter (because butter makes everything better, obviously)

Quick tip: If you’re in a hurry, you can use canned sweet potatoes—just drain them well and mash. But fresh? Oh, fresh is next-level.

Step-by-Step Instructions for Ruth’s Chris Sweet Potato Casserole

Alright, let’s dive in! This is where the magic happens—just follow these easy steps, and you’ll have a casserole that’ll make everyone at the table swoon.

Preparing the Sweet Potato Mixture

1. Preheat that oven: Crank it up to 350°F (175°C) so it’s ready to go when you are. No one likes waiting on a cold oven!
2. Mix it like you mean it: In a big bowl, toss in your mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla. Grab a hand mixer (or a strong arm and a whisk) and beat it all until it’s smooth and dreamy. No lumps allowed—unless you’re into that texture, then hey, you do you.
3. Spread the love: Pour that velvety mixture into a greased baking dish (9x13 works great) and smooth it out with a spatula. Think of it as frosting a cake—but way less pressure.

Making the Pecan Streusel Topping

1. Get crumbly: In another bowl, mix the brown sugar, flour, and chopped pecans. Drizzle in the melted butter and stir until it’s all clumpy and glorious. If it’s too dry, add a smidge more butter—no one’s judging.
2. Sprinkle with abandon: Crumble that pecan streusel all over the sweet potato layer like you’re decorating the top of a snow-covered hill. Don’t be shy—cover every inch!

Baking to Perfection

1. Bake it golden: Pop that beauty in the oven for 30–35 minutes. You’ll know it’s done when the topping is crispy and caramelized, and the edges are bubbling like a happy little volcano.
2. Let it rest: Pull it out and let it cool for at least 10 minutes—I know, the smell is torture, but trust me, it’ll hold together better. Plus, no one wants a molten-sugar tongue burn.

Pro tip: If the topping starts browning too fast, just lay a piece of foil loosely over the top. Crisis averted!

Variations for Ruth’s Chris Sweet Potato Casserole

Look, I get it—sometimes you gotta mix things up! Whether it’s allergies, dietary needs, or just a wild craving, here’s how to tweak this classic without losing that soul-warming goodness.

Nut-Free Option

Allergic to pecans or just not a fan? No sweat! Swap them out for an equal amount of rolled oats or even crushed cornflakes for that same satisfying crunch. My cousin’s kids are nut-free, and this version disappears just as fast at family dinners.

Lower-Sugar Version

Want to dial back the sweetness? You can reduce the granulated sugar in the base to ½ cup and use coconut sugar in the topping instead of brown sugar. The sweet potatoes bring natural sweetness anyway—this tweak lets their flavor shine more. (Pssst... a dash of cinnamon helps trick your taste buds into thinking it’s sweeter than it is.)

Marshmallow-Topped Twist

Feeling nostalgic? Skip the pecan streusel and pile on mini marshmallows during the last 5 minutes of baking. They’ll toast up gooey and golden—like a sweet potato hug from your childhood. Just watch them closely; they go from perfect to charcoal real quick!

Bonus idea: For a bourbon-kissed upgrade, add a tablespoon of bourbon to the sweet potato mix. Adult-approved decadence, right there.

Serving and Storage Tips for Ruth’s Chris Sweet Potato Casserole

You’ve made it—now let’s talk about how to serve this beauty and (if there’s any left) stash it away for later. Because let’s be real, leftovers are half the joy!

How to Serve

This casserole is best served warm, straight from the oven—when that pecan topping is still crisp and the sweet potatoes are creamy. Scoop it out with a big spoon and watch everyone’s eyes light up. I love pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert vibes, or keep it classic alongside roast turkey or ham. Pro tip: If it’s cooled too much, a quick 10-second zap in the microwave brings back that just-baked magic.

Storing Leftovers

Cover any leftovers tightly with foil or transfer them to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, pop individual portions in the microwave for about a minute, or warm the whole dish in a 300°F oven for 15–20 minutes (cover with foil to prevent over-browning). The topping might lose some crunch, but the flavor? Still heavenly.

Freezing Instructions

Yes, you can freeze this! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil (or use a freezer-safe container). It’ll keep for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat in a 350°F oven until warmed through (about 25–30 minutes). For extra crispiness, uncover it for the last 10 minutes. Works like a charm—I’ve done it for last-minute holiday emergencies!

Helpful Notes for Ruth’s Chris Sweet Potato Casserole

Okay, let’s talk secrets and shortcuts—because even the best recipes need a little insider know-how. Here’s my tried-and-true advice to make sure your casserole is *chef’s kiss* every time.

Choosing the Best Sweet Potatoes

Not all sweet potatoes are created equal! For the creamiest mash, grab orange-fleshed sweet potatoes (sometimes labeled as "yams" at the store—don’t let that confuse you). They’re sweeter and smoother than the pale ones. And size matters—medium-sized potatoes cook more evenly than giant mutant ones. If you’re roasting them, pierce the skins with a fork first, unless you enjoy sweet potato fireworks in your oven. Learned that the hard way.

Make-Ahead Tips

Hosting a big dinner? Do yourself a favor—make the whole casserole a day early, cover it, and refrigerate. Just add 5–10 extra minutes to the bake time since it’s going in cold. The topping might get slightly softer, but the flavor? Even better—the spices meld together like magic. Another trick: prep and freeze the sweet potato base (without topping) for up to a month. Thaw overnight, add the streusel, and bake. Future-you will send past-you a thank-you note.

Oh, and one last thing: If your pecans are looking sad, toast them in a dry skillet for 3–4 minutes first. It wakes up their flavor like a shot of espresso for nuts. You’re welcome.

Frequently Asked Questions About Ruth’s Chris Sweet Potato Casserole

I’ve gotten so many questions about this casserole over the years—here are the big ones! Save yourself some guesswork and read on.

Can I Use Canned Sweet Potatoes?

Absolutely! Drain them really well (like, press them in a colander to squeeze out extra liquid) and mash ’em up. They’ll work in a pinch, but fresh roasted sweet potatoes? That’s where the deep, caramelized flavor shines. If you’re short on time, though, canned won’t let you down—just maybe add a pinch more cinnamon to jazz them up.

How Long Does It Keep in the Fridge?

Covered tight, it’ll stay delicious for up to 4 days. The topping softens over time, but a quick broil or oven reheat brings back the crunch. Honestly, mine never lasts that long—my family "accidentally" eats it straight from the dish with spoons.

Can I Double This Recipe?

You bet! Double everything and use a larger baking dish (or two 9x13 pans). Keep an eye on the bake time—it might need an extra 5–10 minutes since there’s more volume. Pro tip: Stir the sweet potato mixture well between dishes so the eggs distribute evenly. Nothing worse than a slice that’s all topping and no base!

Final Thoughts on Ruth’s Chris Sweet Potato Casserole

There you have it—the secret to the most swoon-worthy sweet potato casserole that’ll steal the show at any gathering. Whether it’s Thanksgiving, Sunday dinner, or just a cozy night in, this dish is pure comfort in every bite. I can’t wait for you to taste it and see why it’s my non-negotiable holiday must-have.

Now, go forth and bake with confidence! And hey, if you try it (or put your own spin on it), drop a comment below. I love hearing your kitchen wins and swaps—it’s like sharing a virtual slice of this buttery, pecan-crowned joy. Happy cooking, friends!

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