Enjoy Ruth’s Chris Sweet Potato Casserole at home. It’s super easy to make their creamy sweet potatoes with delicious and sweet brown sugar and pecan topping. Serve this side dish casserole for the holiday or any weeknight meal.

 

Have you tried Ruth’s Steakhouse Sweet Potato Casserole? If not, now is the time. They have the BEST Sweet Potato Casserole with crunchy brown sugar and pecan topping. Oh.. they have a great steak and other phenomenal sides too! But, the individual dishes of their famous sweet potatoes is heavenly.
If you are looking for other sweet potato casserole recipes you should try my Old Fashioned Sweet Potato Casserole or my Slow Cooker Sweet Potato Casserole, they are both delicious and easy to make.

Every holiday dinner like Thanksgiving, Christmas and Easter needs to include a classic Sweet Potato Casserole if you ask me. And this recipe for Ruth’s Steakhouse Sweet Potato Casserole is an option you MUST consider. The sweet potatoes have perfect texture, and flavor. The Brown sugared pecan topping is crumbly and so delicious.

For years I made other bloggers recipe for Ruth Chris Sweet Potato Casserole. They were good recipes but not the REAL thing. I just realized a few months ago that the restaurant released their actual REAL recipe they use for their famous side dish back in 2018. You can see it here.
I’ve made their recipe a couple of times over the the summer. I love to have sweet potato casserole with our Filet Mignon when making a fancy dinner. It’s actually a very easy recipe and I realized what was lacking in the other copycat recipes that I tried. It’s the egg! All the other recipes were leaving out the egg.

To make this Ruth’s Chris Sweet Potato Casserole we start with the potatoes. Every sweet potato recipe starts with cooked potatoes and this recipe does as well. I prefer to bake mine. I’s so much easier than boiling. The ease of not pealing the potatoes is a time saver. You can bake, scoop and the skins fall right off.
We then use a hand or stand mixer to beat the potatoes, add in egg to thicken the sweet potato mixture, sugar for a bit of sweetness, a bit of comforting vanilla, and of course butter. Butter makes every potato better. There are no other added spices which may be shocking.

The brown sugar pecan topping is so crunchy, sweet and delicious. It’s simple too! You simply combine flour, brown sugar, pecans and COLD butter. It’s crazy that such an easy recipe results in such a flavorful dish.
Ruth’s Chris Steakhouse serves Sweet Potato Casserole in individual au gratin dishes. This year for Thanksgiving I plan to serve ours this way. I make them ahead of time, leaving off the topping. Then cover with wrap and refrigerate. I have done this and it works great for a make ahead option. This method works for both a large dish or individual sized. The bake time will be a bit less if you should decide to serve yours in personal dishes.

Ruth’s Chris Sweet Potato Casserole Ingredients

To make tasty sweet potato casserole, you don’t need a lot of ingredients. We’ve tried to make this a simple sweet potato casserole recipe with as few ingredients as you need to make something delicious. To make this steak house sweet potato casserole yourself, here’s all you need to get:

• Sweet Potatoes – You can go with normal sweet potatoes or, for a fun spin, try Japanese sweet potatoes. Those are a bit dried but taste nuttier than normal sweet potatoes. These are also sometimes sold as oriental sweet potatoes.
• Sugar – White granulated sugar for this recipe today.
• Salt
• Vanilla Extract
• Eggs
• Butter – You’ll need softened butter at room temperature and firm cold butter for this recipe. The room temperature butter goes into the sweet potato casserole filling and the cold butter is used in the crumble topping.
• Brown Sugar – Use light brown sugar for best results. Dark brown sugar is going to be a bit too rich and molasses-heavy for our purposes.
• Flour – Keep things simple and stick with all-purpose flour.
• Chopped Pecans – You can buy chopped or crushed pecans at the store to save time. If you only have whole pecans, use a knife or a plastic bag and rolling pin to chop or crush pecans by hand.

See recipe card for quantities.

How to make Sweet Potato Casserole like Ruth’s Chris Steak House

Making sweet potato casserole isn’t that hard and making sweet potato casserole like Ruth’s Chris doesn’t take much extra work. Once you make sweet potato casserole filling, all you have to do is whip up some of our pecan streusel topping and then let the oven do the rest of the work. In case you need some extra help, here’s what you’ll do:

• First, we need to bake sweet potatoes. For that, clean sweet potatoes, optionally rub with oil, and poke several times with a fork to help vent steam. Bake at 400 degrees for 45-60 minutes or until a fork easily pokes into the center.

• Remove potatoes from oven, reduce oven temp to 350 degrees, and then slit potato skin and scrape potato flesh into large mixing bowl with spoon. Add white sugar, salt, vanilla extract, eggs, and softened butter before beating until potatoes are fluffy and blended.

• Grease a baking dish with shortening or extra softened butter. Use a rubber spatula to transfer sweet potato casserole filling to baking dish, spread into corners, and even out.

• To a separate mixing bowl, add you streusel crumble topping ingredients: the brown sugar, flour, chopped pecans, and cold butter pats. Use a fork or pastry cutter to work butter in to form a crumbly topping.

• Sprinkle crumbly pecan topping across sweet potato casserole filling and transfer to preheated 350 degree oven. Let bake for 30-40 minutes or until potato filling is hot and topping has lightly browned. Let set and cool for 15 minutes before serving and enjoying.

Storage / Freezing

Storage: Try to not let any leftover sweet potato casserole go to waste- it’s pretty tasty! Instead, let cool to room temperature before wrapping in plastic wrap or transferring to an airtight container. Sweet potato casserole keeps in the fridge for 3-5 days.

Freezing: Frozen sweet potato casserole lasts longer and is probably better for long term storage. Let cool completely then wrap tightly with plastic wrap and aluminum foil before keeping in the freezer. Keep frozen for up to 3 months- let thaw in the fridge overnight and reheat in the oven for best taste and texture.

Other Sweet Potato Casserole Recipes to Try

Side

Old Fashioned Sweet Potato Casserole

Side

Mashed Sweet Potatoes

Side

Slow Cooker Sweet Potato Casserole

Christmas

Simple Twice Baked Sweet Potatoes