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The Absolute Best Ruth’s Chris Sweet Potato Casserole Copycat
I still remember the first time I went to a fancy steakhouse. It wasn’t just about the perfectly cooked steak; it was the side dishes that truly blew my mind. And at the top of that list was the sweet potato casserole.
It wasn’t like any I’d had before. It was silky smooth, perfectly sweet, and topped with a crunchy, buttery pecan streusel. It felt more like a dessert than a side dish, and I was completely obsessed.
After that meal, I made it my mission to recreate that exact experience at home. It took a few tries—a little more vanilla here, a different baking time there—but I finally cracked the code.
This recipe brings that five-star steakhouse magic right to your holiday table or weeknight dinner. It’s surprisingly simple, and the result is a dish that will have everyone asking for the recipe.
What You’ll Need
The ingredients are broken down into two parts: the creamy sweet potato base and that irresistible crunchy topping. Gathering everything first makes the process a breeze.
For the Sweet Potato Casserole:
- 3 cups mashed sweet potatoes (from about 3-4 medium sweet potatoes)
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup milk (whole milk works best)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened but still cool
- 1 cup chopped pecans
How to Make This Copycat Casserole
Follow these steps closely, and you’ll have a perfect casserole every time. The key is in the details!
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish or a 9×9 inch square pan with butter or nonstick spray.
Step 2: If you haven’t already, cook your sweet potatoes. I highly recommend baking them for a deeper, more concentrated flavor. Pierce them with a fork, place on a baking sheet, and bake at 400°F (200°C) for 45-60 minutes, or until tender. Let them cool slightly, then peel and mash them until smooth.
Step 3: In a large mixing bowl, combine the 3 cups of mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix until everything is just combined. Don’t overmix, or the casserole can become dense.
Step 4: Pour the sweet potato mixture into your prepared baking dish and spread it into an even layer.
Step 5: In a separate bowl, prepare the topping. Combine the brown sugar and flour. Cut in the softened butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
Step 6: Stir in the chopped pecans until they are evenly distributed throughout the crumb mixture.
Step 7: Sprinkle the pecan topping evenly over the sweet potato base, covering it completely.
Step 8: Bake for 30-35 minutes, or until the topping is golden brown and the filling is hot and bubbly around the edges. Let it sit for at least 10 minutes before serving. This helps it set up properly.
Pro Tips for Perfection
After making this dish more times than I can count, I’ve picked up a few tricks that make a real difference.
- Bake, Don’t Boil: Boiling sweet potatoes can make them watery, which dilutes the flavor and can affect the casserole’s texture. Baking them concentrates their natural sweetness and results in a richer final product.
- Room Temperature Ingredients: For the casserole base, try to have your eggs and milk at room temperature. This helps everything combine more smoothly and creates a silkier texture.
- Cold Butter for the Topping: For the streusel topping, use butter that is softened but still cool to the touch. If it’s too warm or melted, your topping will be greasy instead of crumbly and crisp.
- Don’t Skip the Rest: Letting the casserole rest for 10-15 minutes after it comes out of the oven is crucial. It allows the filling to set, making it much easier to serve without it falling apart.
Tools Required
You don’t need any fancy gadgets for this recipe. Just your standard kitchen basics will do.
- Baking Sheet (for cooking the sweet potatoes)
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk or Hand Mixer
- Rubber Spatula
- 2-Quart Baking Dish (or 9×9 inch pan)
- Measuring Cups and Spoons
Substitutions and Variations
This recipe is great as is, but you can easily tweak it to fit your preferences or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Pecans | Walnuts or Almonds | Adds a different nutty flavor. |
| All-Purpose Flour | 1-to-1 Gluten-Free Flour | Makes the topping gluten-free. |
| Whole Milk | Evaporated Milk or Half-and-Half | Creates an even richer casserole. |
| Unsalted Butter | Plant-Based Butter Sticks | Works well for a dairy-free version. |
For a little extra warmth, you can add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the sweet potato mixture. It adds a lovely holiday spice flavor.
Make-Ahead Tips
This is a fantastic dish to prep ahead of time, especially for a big holiday meal. It saves so much stress on the day of.
You can prepare the sweet potato filling and spread it in the baking dish, cover it tightly, and refrigerate it for up to two days.
You can also make the pecan topping ahead of time. Store it in a separate airtight container in the refrigerator. When you’re ready to bake, just sprinkle the cold topping over the filling and add about 5-10 minutes to the baking time.
Meal Pairings, Nutrition, and More
While this feels like a treat, it plays the role of a side dish beautifully.
What to Serve It With
This casserole is a natural fit for a classic steak dinner. It also pairs wonderfully with roasted turkey, glazed ham, or a juicy pork loin. Honestly, it shines on any holiday table.
Nutritional Information
This is an indulgent side dish, best enjoyed as part of a balanced meal. The numbers are an estimate per serving.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 60g |
| Protein | 5g |
| Fat | 22g |
Leftovers and Storage
If you’re lucky enough to have leftovers, they store very well.
Cover the baking dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, the oven is your best friend. Place the casserole in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This helps re-crisp the topping. Microwaving works in a pinch, but you’ll lose the crunch.
Frequently Asked Questions
Here are answers to a few questions I get all the time about this recipe.
Q1. Can I use canned sweet potatoes?
Ans: Yes, you can. Make sure you buy the kind packed in syrup or water, not the pre-made casserole mix. Drain them very thoroughly and mash them. You’ll need about a 40-ounce can to get 3 cups of mashed potatoes.
Q2. Why did my topping turn out soggy instead of crispy?
Ans: This usually happens for two reasons. Either the butter was too warm and melted when you mixed the topping, or the topping was put on the casserole too far in advance, allowing it to absorb moisture from the filling before baking.
Q3. Can I make this less sweet?
Ans: Absolutely. You can reduce the sugar in the filling to 3/4 cup and the brown sugar in the topping to 3/4 cup without affecting the structure too much. It will still be delicious.
Wrapping Up
There you have it—a foolproof way to bring one of the most beloved steakhouse sides into your own kitchen. It’s rich, comforting, and always a massive hit.
This dish is more than just a recipe; it’s about creating those special meal memories with the people you care about. I truly hope you give it a try.
When you do, please come back and leave a comment below. I’d love to hear how it turned out for you or any fun variations you tried!
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