This Ruth Chris sweet potato casserole recipe combines creamy sweet potatoes with fall-baking spices and a brown sugar crumble topping to create a side dish that's out of this world good. Honestly, it's so good that you won't believe it's not the exact one from the restaurant!
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The Best Ruth Chris Sweet Potato Casserole
If you've ever been to Ruth's Chris Steakhouse, then you know they make a richly satisfying, perfectly sweetened sweet potato casserole that's just so, so good. But unfortunately, there aren't Ruth Chris locations everywhere. In fact, we still don't have one here in Buffalo.
And, well, that's exactly why I wanted to create a copycat version of their famous sweet potato casserole. And I know I'm biased, but I think this recipe might taste even better than the Ruth Chirs' itself!
From the creamy sweet potatoes and a blend of spices to the buttery brown sugar crumble and crunchy pecans, it's 11 out of 10 good!
Also, since it's so easy and delicious, this recipe has become a Thanksgiving dinner staple for me and my family. We always serve it alongside this Pioneer Woman stuffing and cheesy mashed potatoes. It's seriously what completes the Cunningham family holiday meal!
But you don't have to wait for Thanksgiving to enjoy this delicious side. This sweet potato casserole pairs perfectly with this Ruth Chris stuffed chicken or Ruth Chris lobster mac and cheese for the full restaurant experience at home!
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.
- 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.
Ffor 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.
Next, 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.
Then, 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 good to go, you can sprinkle the brown sugar pecan crust over the sweet potato mixture evenly in the baking dish, making sure to cover the entire casserole.
Now put this Ruth's Chris Steak House sweet potatoes 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!
Make Ahead Instructions
Something else I love about this copycat recipe is it's a terrific make-ahead casserole. It's especially great for Thanksgiving, so you can spend less time in the kitchen and more time with your family! To make it ahead, just prepare the casserole and bake it, then let it cool completely. Wrap the dish tightly with plastic wrap or cover it with a lid and store it in the fridge overnight.
Then when you're ready to serve, just warm it in the oven at 350°F for about 20 minutes or until it's thoroughly warmed through.
Storage and Reheating Instructions
This recipe for Ruth's Chris sweet potato casserole will make about 6 side dish-sized servings. But, if you have a big family and know you'll need more, just double or triple the ingredients used and follow the same cooking process.
Then, if you happen to have any leftovers of this sweet potato side dish, they store and reheat really well. You can store your leftover sweet potato casserole in an airtight container in the fridge for about 3-5 days.
My favorite way to reheat leftovers is to put them back in a baking dish and warm them in the oven at 350°F for about 10 minutes. Alternatively, you can pop them in the microwave and heat them in 20-second increments until thoroughly warm.
More Copycat Recipes
- 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
Sweet potato casserole:
- 3 cups cooked and mashed sweet potatoes
- ½ cup sugar
- ⅓ cup butter, melted
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ cup whole milk
- Preheat the oven to 350°C (180ºC).
- In a medium mixing bowl, mix sweet potatoes, white sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg.
- Mix in whole milk until smooth. It will resemble a pumpkin pie filling texture.
- Pour the mixture into a greased casserole dish.
- To make the topping, combine butter, brown sugar, flour, and chopped pecans.
- Sprinkle topping evenly over the top of the sweet potato mixture.
- Bake for 25-30 minutes.
Serving Size:1 serving
Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 43gFiber: 0gSugar: 0gProtein: 3g