If you’ve ever been to Ruth’s Chris Steak House, you probably already know that the side dishes are the best part of the meal. The recipe features a creamy, fluffy sweet potato layer topped with a crunchy, sweet, buttery brown sugar and pecan crumble. This recipe is tastier and much less expensive than the restaurant version.

I’ve been making this copycat recipe for years, serving it on Thanksgiving and Christmas, and people continue to rave about it and request it each year. The recipe gives you the opportunity to deliver the best side for the holidays.

Prep Time	Cook Time	Servings	Prep Level
10 minutes	1 hour 40 minutes	6	Beginner +

Copycat Ruth Chris sweet potato casserole on a plate. The casserole dish is in the background.

Before You Begin – Tips for the Best Copycat Ruth’s Chris Sweet Potato Casserole

Garnet or Jewel variety of sweet potatoes is going to give you a moist, smooth flavor and bake up a little sweeter. You can use canned sweet potatoes, but fresh always tastes better.
A stand mixer works best for getting that smooth sweet potato consistency.
The base does not need to be covered with aluminum foil while baking. Also, bake the topping uncovered so it will be crispy after baking.
Use unsalted butter since you’re adding a little salt for that topping. You don’t want it to come out too salty and throw the flavors off balance.
Once the potatoes have baked and cooled, peeling off the skin is super simple. Just have a bowl nearby because it’s a little messy.

Copycat Ruth Chris sweet potato casserole on a plate.

Ingredient Notes

Sweet Potato Layer

Sweet potatoes – Naturally sweet and creamy, they form the comforting, velvety base.
Butter – Adds richness and comforting flavor.
White sugar – Enhances the natural sweetness for a dessert-like flavor.
Eggs – Bind everything together for a smooth, custard-like texture.
Vanilla extract – Brings that warm, fragrant aroma that deepens the sweetness.

Brown Sugar Pecan Crumble Topping

All-purpose flour – Gives the topping structure so it bakes into tender crumbles.
Brown sugar – Melts into a caramel-like sweetness with a hint of molasses.
Chopped pecans – Add crunch and a nutty, toasty depth.
Salt – Balances sweetness and makes flavors pop.
Melted butter – Helps the topping crisp and turn golden brown.

Full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.

Step-By-Step Instructions for Ruth’s Chris Sweet Potato Casserole

Sweet Potato Casserole Base

Three whole sweet potatoes with brownish-orange skin are placed on a black baking tray, ready to be cooked—perfect for starting your How To Make Copycat Ruths Chris Sweet Potato Casserole on a light-colored countertop.

A close-up of mashed orange sweet potato with a stick of butter in a clear mixing bowl, just like the base for How To Make Copycat Ruths Chris Sweet Potato Casserole.

Wash the sweet potatoes and dry them off with a towel. Poke a few holes in them with a fork and bake for about 45 minutes. Let the potatoes cool, and then peel the skin. Add the inside of the potatoes to a large bowl and beat with a mixer. Add the softened stick of butter and sugar to the bowl with the sweet potatoes and mix.

For this layer, use a stand mixer to beat the potatoes until they become fluffier and more like a soufflé. This step gives it that creamy and light texture that makes it so famous.

A teaspoon with vanilla extract in it over a bowl of mashed sweet potatoes.

A close-up of a raw egg yolk and egg white atop yellow batter in a mixing bowl, with metal beaters partially visible above the mixture—capturing an early step in How To Make Copycat Ruths Chris Sweet Potato Casserole.

Pour the vanilla extract and egg into the bowl and mix. Pour the sweet potato casserole into a greased baking dish and bake.

Brown Sugar Pecan Crumble Crust Topping

A glass bowl with a mixture of brown sugar and flour sits on a wooden surface, partially covered by a colorful plaid cloth—just one step in learning How To Make Copycat Ruths Chris Sweet Potato Casserole.

Chopped pecans, brown sugar, and salt in a glass bowl, with melted butter being poured in—this is the crunchy topping step in How To Make Copycat Ruths Chris Sweet Potato Casserole, set against a colorful cloth background.

Start by adding the flour, brown sugar, and chopped pecans to the mixing bowl. Pour the melted butter and salt into the mixing bowl.

A white rectangular baking dish filled with smooth, orange casserole—just like How To Make Copycat Ruths Chris Sweet Potato Casserole—sits on a wooden surface next to a colorful plaid cloth, its edges slightly browned.

A white baking dish filled with an unbaked crumbly mixture of brown sugar, nuts, and flour sits on a wooden surface next to a plaid cloth—just the start of How To Make Copycat Ruths Chris Sweet Potato Casserole.

Mix the ingredients until everything is combined. Take the sweet potato casserole base out of the oven after it’s done baking. Sprinkle the brown sugar topping on top of the sweet potatoes and return them to the oven for 10-15 minutes or until the top is golden brown.

A white rectangular baking dish filled with a golden-brown, crumbly dessert topped with chopped nuts sits on a light surface next to a plaid cloth—just like in guides on How To Make Copycat Ruths Chris Sweet Potato Casserole.

A close-up of a sweet potato casserole topped with a crumbly pecan and brown sugar streusel, with a scoop missing to reveal the bright orange filling—just like you’ll find in How To Make Copycat Ruths Chris Sweet Potato Casserole.

Add Some Variety

Add marshmallows on top for a traditional Thanksgiving dish.
Switch out the pecans for walnuts or hazelnuts. Or make it a nut-free topping. Instead, use oatmeal, brown sugar, and butter.
Sprinkle in some cinnamon or pumpkin spice to add a warmer flavor.
Use canned yams instead of sweet potatoes. They will taste great, but will have a less sweet and more starchy flavor.

More Sweet Potato Recipes

If you love sweet potatoes, you will love these Southern Fall-inspired recipes.

If you love sweet potato casserole, you will love the best candied sweet potato casserole recipe.
Nothing says cozy autumn like a slice of southern sweet potato pie fresh from the oven.
We always whip up a quick and easy holiday sweet potato casserole for our festive dinners.
The rich flavor of sorghum-glazed sweet potatoes is perfect for a chilly Fall night.
Warm, buttery sweet potato biscuits are the ultimate comfort side.

Make-Ahead, Freezing, Storage, And Reheating

The recipe is simple to make ahead of time, saving you oven space and energy on holidays.

You can make the sweet potato base 1-2 days ahead and store it covered in the refrigerator.
The base can also be baked and frozen for up to two months. Let it thaw in the refrigerator for 24 hours before adding the streusel top and baking. Make sure you cook the sweet potato casserole base for about 10 minutes before adding the topping.
If you have any leftovers, keep them in an airtight container and in the refrigerator.
To reheat, add some sweet potato casserole to a small microwave-safe bowl and microwave for about 2 minutes or until it is hot.

FAQs

Cook the pecans before adding them to the topping

Add a little extra crunchiness by baking the pecans on a cookie sheet for a few minutes before adding them to the topping.

Can I Double The Recipe

Yes! To double the recipe, simply double each ingredient and use two 11 x 7-inch casserole dishes. The oven temperature stays the same. Doubling will give you about 12-15 servings.

More Delicious Side Dishes

We love serving sweet potato casserole with other holiday dishes. Here are some of our favorites to pair with it.

Green beans and bacon make a perfect side dish with sweet potatoes around the holidays.
If you need a dish that everyone will love, try this Jiffy cornbread dressing.
Jiffy corn pudding is a side that is asked for at every holiday meal.
Everyone loves fluffy homemade dinner rolls for their holiday meal.`

Ruth’s Chris Sweet Potato Casserole

5 from 1 vote

Julie Pollitt

Copycat Ruth's Chris sweet potato casserole side dish features a brown sugar pecan topping on a sweet potato filling. It's easy to make and perfect for any holiday.

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Prep Time 10

Cook Time 1 40

Total Time 1 50

Course Side Dishes

Cuisine American

Servings

Calories 547 kcal

Ingredients

Sweet Potato Layer

3 large sweet potatoes
1/2 cup softened butter
1 cup white sugar
2 eggs
2 teaspoons of vanilla extract

Brown Sugar Pecan Crumble Topping

1/4 cup of all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 teaspoon salt
2 Tablespoons of melted butter

Instructions

Preheat oven to 425 degrees and grease an 11-inch by 7-inch baking dish with nonstick spray or butter.

Sweet Potato Layer

Rinse off the potatoes and towel dry. Poke a few holes in each side with a fork.
Bake on a cookie sheet at 425 degrees for 50-60 minutes or until soft.
Reduce the oven to 375 degrees.
Allow the potatoes to cool. Peel and add the insides to a large mixing bowl.
Add the stick of butter to the potatoes and mix.
Next, add the sugar, eggs, and vanilla extract and mix well with an electric mixer until fluffy.
Pour the sweet potato mixture into the baking dish and bake at 375 degrees for 30-40 minutes or until firm and golden brown around the edges.

Brown Sugar Pecan Crumble Topping – Make After The Base Cooks

In a small bowl, add the flour, brown sugar, salt, and pecans and mix.
Pour the butter into the bowl and mix until combined.
Sprinkle the topping over the sweet potatoes and bake another 10-15 minutes or until golden.

Video

Nutrition

Serving: 1Calories: 547kcalCarbohydrates: 72gProtein: 5gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 113mgSodium: 389mgFiber: 4gSugar: 54g

Tried this recipe?Let us know how it was!

5 from 1 vote (1 rating without comment)

5 Comments

Jamie says:

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Would like Sweet Potato Casserole recipe please

1. Julie Pollitt says:
  
  at
  
  Hi Jamie,
  
  If you scroll to the bottom of the page you will see the recipe and you can print it out. Hope you love it!
  
2. Diane Heitz says:
  
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  Please email me the recipe of the sweet potatoes casserole
  
Tina Skaggs says:

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Can I use canned sweet potatoes

1. Julie Pollitt says:
  
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  You can! The fresh ones definitely taste better, but canned ones will work just as well. Hope you love it!