Ruth Chris Sweet Potato Casserole (Easy Copycat Recipe)

This Ruth’s Chris sweet potato casserole recipe is one of my favorite holiday side dishes. It combines creamy mashed sweet potatoes with warm fall spices and a buttery brown sugar–pecan crumble topping for a copycat version that’s every bit as indulgent as the restaurant favorite. Honestly, it’s so rich and delicious you might not believe it’s homemade—and once you try it, you may never need to order it out again! Whip this up for Thanksgiving, and you'll have the new side that your family requests every year.

The Best Ruth Chris Sweet Potato Casserole Recipe

If you’ve ever been to Ruth’s Chris Steak House, you already know their sweet potato casserole is legendary—rich, creamy, perfectly sweet, and topped with a buttery pecan crumble that’s downright irresistible. But since Ruth’s Chris locations aren’t everywhere (we still don’t even have one here in Buffalo!), I set out to make a copycat recipe that tastes just as good at home. Honestly, I think this version might be even better than the restaurant’s.

The magic is in the contrast: smooth, spiced sweet potatoes baked beneath a brown sugar crumble that’s crispy, buttery, and loaded with pecans. Every bite is warm, cozy, and absolutely 11 out of 10 good.

This casserole has become a Thanksgiving staple in my family—we serve it right alongside Pioneer Woman stuffing and cheesy mashed potatoes every year, and it’s always the dish people go back for seconds of. But it’s not just for the holidays. Pair it with myRuth Chris stuffed chicken or Ruth Chris lobster mac and cheese , and you’ve got the ultimate steakhouse-style dinner right in your own kitchen.

Ingredients Needed

For the casserole filling:

• Sweet potatoes- cooked and mashed. You can use this sweet potato puree recipe to make the mash. Canned sweet potatoes work too. You won't need to add sugar if using canned.
• Sugar- for a touch of sweetness.
• Butter- melted and slightly cooled.
• Eggs
• Vanilla extract
• Ground cinnamon and ground nutmeg- the perfect warm spice combo.
• Milk- I like to use whole milk for an extra rich and creamy texture, but you can use any milk you want.

For the brown sugar pecan crust:

• Melted butter
• Brown sugar-  I used light, but dark brown sugar works too.
• Flour- is necessary for that addictive crumbly consistency.
• Chopped pecans- and walnuts will work too.

Also, what I love about the ingredients used for this recipe is that you can use them for a ton of my other sweet potato recipes. Recipes like this sweet potato cobbler, these sweet potato hashbrowns, and this sweet potato pound cake. So you'll definitely want to stock up on everything so you can make those sweet potato recipes next!

Oh, and for an easy sweet potato casserole with marshmallows, check out this one made with canned yams.

How To Make Ruth's Chris Sweet Potato Casserole

Step 1: Prepare The Filling

Begin by preheating the oven to 350°C (180ºC). Then, grab your favorite baking dish and grease it with either butter or oil. Take out a large mixing bowl, and add the cooked mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. You can give all of these ingredients a good stir with a wooden spoon, spoon, or rubber spatula until everything combines. 

Once combined, slowly pour the whole milk into the sweet potato mixture, and continue to mix until everything is smooth. It should resemble a pumpkin pie filling texture.

Step 2: Make The Topping

Now that you have the sweet potato casserole mixture ready to go, you can pour it into the prepared baking dish and move on to the topping.

To make my favorite part about this recipe - the brown sugar pecan crust - first add the brown sugar, butter, all-purpose flour, and chopped pecans to a medium-sized mixing bowl. Give the topping ingredients a good mix until they combine and you have a slightly compact mixture. 

Step 3: Bake The Casserole

Once the crust mixture is ready, sprinkle the brown sugar pecan crust evenly over the sweet potato mixture in the baking dish, ensuring it covers the entire casserole.

Now put the casserole in the heated oven and bake for 25-30 minutes, or until the sweet potato filling is warm and the topping is slightly crispy.

Finally, take it out of the oven and let it cool for a few minutes, then serve it with your main course and enjoy!

Expert Tips

• Use freshly baked sweet potatoes: While canned sweet potatoes work in a pinch, baking or roasting fresh sweet potatoes brings out their natural sweetness and creates a richer, creamier base. If you’re short on time, you can also microwave them until soft.
• Whip the filling until smooth: The mixture should resemble pumpkin pie filling—silky, slightly thick, and lump-free. Use a hand mixer for the smoothest texture, especially if your sweet potatoes aren’t perfectly mashed. This ensures the casserole bakes evenly and has that signature custard-like consistency.
• Don’t skip the eggs and milk: Eggs help bind the filling, while whole milk makes it creamy and light. For a richer casserole, swap the milk for half-and-half or even heavy cream.
• Balance the sweetness: The original Ruth’s Chris version is on the sweeter side, but you can adjust to your taste. Cut the white sugar slightly if you prefer the sweet potato flavor to shine through, or increase the brown sugar topping for an extra-decadent finish.
• Toast the pecans first: For maximum flavor and crunch, toast the chopped pecans in a dry skillet for 3–5 minutes before adding them to the topping. This brings out their nuttiness and makes the crumble taste even more like the restaurant version.
• Even topping is key: Sprinkle the brown sugar-pecan mixture evenly over the sweet potato base. This ensures every bite has that perfect contrast of creamy filling and crunchy topping.
• Don’t overbake: The casserole is ready when the topping is golden brown and the filling is set around the edges but still slightly soft in the center. Overbaking can dry it out, so start checking at the 25-minute mark.
• Make it ahead of time: You can assemble the sweet potato mixture and topping separately the day before, refrigerate, and then bake just before serving. This makes it perfect for holidays like Thanksgiving when oven space is limited.
• Add a finishing touch: Right before serving, dust the top lightly with cinnamon or drizzle with a little maple syrup for added flavor and a beautiful presentation.

Ruth Chris Sweet Potato Casserole FAQ

Can I make this sweet potato casserole ahead of time?

Yes! You can prepare the sweet potato filling and the pecan topping a day in advance. Store them separately in the fridge, then assemble and bake right before serving. This make-ahead method is perfect for holidays like Thanksgiving when oven space and time are limited. I typically make it the night before and then just bake it on Thanksgiving before we have dinner. 

Can I make this without pecans?

Absolutely. If you have a nut allergy or prefer a nut-free topping, simply omit the pecans and use just the brown sugar and flour mixture with butter. You’ll still get a crunchy, caramelized topping that complements the creamy sweet potato base.

How do I store leftover sweet potato casserole?

Let the casserole cool completely, then cover tightly or store in an airtight container. Leftovers will keep in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through.

Can I freeze sweet potato casserole?

Yes. Bake the casserole as directed, let it cool, then wrap tightly in foil or place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until hot and bubbly.

Is sweet potato casserole a side dish or dessert?

Traditionally, Ruth’s Chris sweet potato casserole is served as a side dish, often with steak, turkey, or chicken. But since it’s sweet, rich, and topped with a brown sugar-pecan crumble, it also works as a dessert—especially when paired with whipped cream or vanilla ice cream.

More Copycat Recipes To Try

• Red Lobster stuffed mushrooms
• Boston Market sweet potato casserole
• Texas Roadhouse country fried chicken
• Texas Roadhouse chili
• Outback potato soup
• Carrabba's sausage and lentil soup
• Little Caesars crazy bread