Ruth’s Chris Sweet Potato Casserole Recipe
This Ruth’s Chris Sweet Potato Casserole is a creamy, rich side dish featuring mashed sweet potatoes blended with buttery brown sugar and topped with a crunchy pecan crumble. Perfect for holiday dinners or any occasion, this copycat recipe delivers the classic flavors and texture of the restaurant favorite baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 30-40 minutes
- Total Time: 55-65 minutes
- Yield: 12 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Mixture
- 3 cups mashed sweet potatoes (about 3–4 large cooked sweet potatoes)
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- ½ cup milk
- ½ cup melted salted butter
- 1 teaspoon vanilla extract
Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 1½ to 2-quart casserole dish with cooking spray and set aside.
- Prepare Sweet Potato Mixture: In a large mixing bowl, combine 3 cups of mashed sweet potatoes, 1 cup of brown sugar, 2 lightly beaten large eggs, ½ cup of milk, ½ cup of melted salted butter, and 1 teaspoon of vanilla extract. Mix thoroughly until smooth and evenly blended.
- Fill Casserole Dish: Pour the sweet potato mixture into the prepared casserole dish, spreading it evenly.
- Make Topping: In a separate small bowl, mix together ½ cup brown sugar, ⅓ cup all-purpose flour, ⅓ cup melted butter, and 1 cup chopped pecans until crumbly.
- Top the Casserole: Evenly sprinkle the pecan topping mixture over the sweet potato base in the casserole dish.
- Bake: Place the casserole in the preheated oven and bake for 30-40 minutes, or until the casserole is cooked through and the topping is lightly browned and crisp.
Notes
- Make Ahead: Assemble the casserole and cover tightly, then refrigerate for up to 3 days. Bake when ready to serve.
- Refrigerate Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze the cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in the oven at 300°F for 10–15 minutes until heated through. Individual servings can be microwaved in 15–20 second intervals as needed.