Ruth’s Chris Sweet Potato Casserole
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If you’ve ever been to Ruth’s Chris Steak House, you already know their side dishes hold their own next to the steaks. The sweet potato casserole feels homey even in a fine dining setting, with a rich buttery base and a sweet pecan crust that makes you scrape the dish clean.
It’s one of my favorites on their menu, and it always shows up with the same level of importance as their creamed spinach or au gratin potatoes. This version fits perfectly on a Thanksgiving or Christmas table and has that sweet meets savory balance that makes holiday sides so comforting. It fills a 1.5 quart baking dish nicely and truly serves four generous portions.
Ingredients
Pecan Crust
- 3/4 cup brown sugar
- 1/4 cup all-purpose flour
- 3/4 cup chopped pecans
- 1/4 cup butter, melted
Sweet Potato Casserole Filling
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg
- 2 cups mashed sweet potatoes (I prep my sweet potatoes the night before by peeling and chopping the potatoes into one inch cubes, boiling them like mashed potatoes, and mashing everything down)
- 1/4 cup butter, melted
If you love sweet potato recipes in general, this one fits right into the same family as my Classic Sweet Potato Casserole and the decadent Sweet Potato Crunch Casserole. They all have that holiday comfort vibe, just with slightly different textures and toppings.
How to Make Ruth’s Chris Sweet Potato Casserole
I prep the sweet potatoes the night before by peeling and chopping them into one-inch cubes, boiling until tender, and mashing them down so the filling turns out soft and creamy. Two cups of mashed sweet potatoes is the perfect amount for this recipe.
Mix the pecan crust ingredients together in a small bowl and set aside.
Preheat oven to 350 degrees and butter a 1.5 quart baking dish.
In a mixing bowl, combine granulated sugar, salt, vanilla, egg, and mashed sweet potatoes. Stir until smooth and well combined. Add the melted butter and mix again. Spread the sweet potato mixture evenly into the prepared baking dish.
Sprinkle the pecan crust mixture evenly over the top.
Bake for 30 minutes. Remove from the oven and let the casserole stand for 30 minutes before serving so the topping can set, and the filling can thicken.
Serves 4 generous portions.
Side Dish Serving Ideas
I always recommend visiting the restaurant when you can, because the full Ruth’s Chris experience is worth it, but making this casserole at home is absolutely worth the effort. The flavor is perfection, and the texture turns out spot on, whether you prefer your sweet potatoes silky smooth or mashed with a few soft chunks.
This casserole is rich and sweet, which makes it a great companion to savory holiday dishes. You can serve it:
- with roast turkey or ham
- alongside classic holiday sides like green bean casserole or mac and cheese
- as part of a sweet-sides section with fruit salads and cranberry fluff
- as a dessert with a scoop of vanilla ice cream if you want to lean into the sweetness
If you want more sweet potato options on your holiday table, you can add something creamy like my Sweet Potato Scalloped Potatoes or the slow cooker version of this dish, my Crockpot Sweet Potato Casserole.
And if you prefer a dessert-style sweet potato recipe, the Sweet Potato Cobbler is a great addition.
How to store leftovers
Leftovers can be stored in the refrigerator for up to three days. The topping softens slightly as it chills, but the flavor stays delicious.
To reheat, place the casserole (or individual portions) in a 300 degree oven for about 10 minutes until warmed through. Avoid microwaving if possible since it softens the pecan crust.
Planning ahead for Thanksgiving? Save this recipe to Pinterest so you can find it later!
Ruth’s Chris Sweet Potato Casserole
Equipment
- 1-1/2 quart baking dish
Ingredients
Pecan Crust Topping
- 3/4 cup brown sugar
- 1/4 cup all purpose flour
- 3/4 cup chopped pecans
- 1/4 cup butter melted
Sweet Potato Filling
- 3/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 egg
- 2 cups mashed sweet potatoes prep with fresh sweet potatoes first, approximately 2-3 medium sized raw sweet potatoes
- 1/4 cup butter melted
Instructions
Prep the Sweet Potatoes (Fresh) – This can be done the night before.
- Peel sweet potatoes and cut into 1 inch cubes. Add to a pot of water and boil until fork-tender, just like making mashed potatoes.
- Drain well and mash. Leave some soft chunks if you prefer a more rustic texture. Measure out 2 cups mashed sweet potatoes for the recipe and let cool slightly before mixing.
Make Casserole
- Preheat oven to 350 degrees and butter a 1.5 quart baking dish.
- Mix the pecan crust ingredients together in a small bowl. Set aside.
- In a mixing bowl, combine granulated sugar, salt, vanilla, egg, and mashed sweet potatoes. Stir until fully combined. Add the melted butter and mix again.
- Spread the sweet potato mixture evenly into the prepared dish. Sprinkle the pecan crust mixture evenly over the top. Bake for 30 minutes.
- Let stand 30 minutes before serving so the topping can set.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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So yummy!!! Easy to make also.