Copycat Ruth’s Chris Sweet Potato Casserole is a tasty dish that brings together creamy mashed sweet potatoes with a crunchy, sweet pecan topping. It’s a classic holiday side that balances the natural sweetness of the potatoes with a buttery, crispy layer on top, making every bite a perfect mix of smooth and crunchy.
I love making this casserole because it feels like a special treat but is so easy to whip up. I usually mash the potatoes until they’re buttery soft and mix in a little brown sugar and cinnamon for just the right flavor. Then, the toasted pecans sprinkled on top add that wonderful nutty crunch that everyone always asks for seconds of.
One of my favorite ways to serve this dish is straight from the oven when the top is meltingly golden and fresh out of the kitchen warmth still fills the room. It’s a great side for holiday dinners or any time you want a comforting, sweet dish that feels homemade but fancy enough to share with guests. Give it a try—I’m sure it’ll end up on your regular rotation just like it is in mine!
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh, large sweet potatoes for the best creamy mashed texture. If you’re short on time, frozen mashed sweet potatoes can work, but fresh gives a richer flavor.
Butter: Butter adds richness, especially in both mash and topping. You can swap for vegan butter or coconut oil for dairy-free versions.
Milk or Cream: Whole milk or heavy cream keeps the mash smooth and creamy. For a lighter option, use almond milk or oat milk, but keep it unsweetened.
Brown Sugar & Spices: Brown sugar adds sweetness and moisture. Cinnamon and nutmeg give the warm flavor. If you like, try adding a pinch of ginger or allspice for a twist.
Pecans: Pecans give a crisp, nutty topping. Walnuts or almonds can be great substitutes if pecans aren’t available or if you prefer a different nut.
How Do You Get the Perfect Pecan Crumble Topping?
The topping is key to this casserole’s success. It should be crisp, buttery, and sweet without being soggy. Here’s how:
- Use softened butter, not melted, so it blends properly with the sugar and flour.
- Mix by hand using your fingers or a fork until the mixture resembles coarse crumbs.
- Evenly spread the topping over the sweet potato mixture before baking so it browns nicely.
- Bake at 350°F for 30–40 minutes, just until golden—overbaking can dry it out.
These steps create that delicious, crunchy top that contrasts the creamy base perfectly. Don’t skip toasting the pecans beforehand—it deepens their flavor!
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes until tender, making it easy to mash them smoothly.
- Mash masher or fork – helps you get the potatoes creamy without lumps.
- Mixing bowls – for blending the sweet potatoes, sugars, and spices separately.
- 9×13-inch baking dish or ramekins – to hold the casserole for baking and serving.
- Measuring cups and spoons – to get the perfect balance of ingredients.
- Medium bowl – for mixing the crumble topping until crumbly and well combined.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds for a different nuttiness or allergy-friendly options.
- Add a dash of cinnamon or ginger in the sweet potato mash for a warmer spice profile.
- For a richer topping, sprinkle a few mini marshmallows on top before baking for a gooey touch.
- Stir in chopped dried cranberries or chopped apples into the sweet potato mixture for extra fruitiness.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup whole milk or heavy cream
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping:
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and boil the sweet potatoes, 10 minutes to mix everything together, and an additional 30-40 minutes to bake. Total time is roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Boil the Sweet Potatoes:
Start by peeling and cutting your sweet potatoes into chunks. Put them in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, until they’re fork-tender. Drain well and set aside.
2. Mash and Mix the Sweet Potato Base:
In a large bowl, mash the cooked sweet potatoes until smooth. Then add the granulated sugar, brown sugar, eggs, milk (or cream), melted butter, vanilla extract, cinnamon, nutmeg, and salt. Stir everything together until creamy and well combined.
3. Prepare the Baking Dish and Transfer Mixture:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or use smaller ramekins if you prefer. Spoon the sweet potato mixture into the dish and smooth the top with a spatula.
4. Make the Pecan Crumble Topping:
In a medium bowl, mix the brown sugar, flour, softened butter, and chopped pecans together. Use your fingers or a fork to combine until the mixture forms a crumbly texture.
5. Assemble and Bake:
Sprinkle the pecan topping evenly over the sweet potatoes in your baking dish. Place it in the oven and bake for 30 to 40 minutes, until the topping turns golden brown and the casserole is heated through.
6. Serve and Enjoy:
Remove from the oven and let cool slightly. For an extra touch, add a dollop of whipped cream or marshmallows on top before serving. Enjoy the creamy sweet potatoes with that buttery, crunchy pecan topping—just like Ruth’s Chris!
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes, you can use frozen mashed sweet potatoes, but make sure to thaw them completely and drain any excess liquid before mixing. Fresh sweet potatoes will give the best texture and flavor, though!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to maintain the creamy texture and crunchy topping.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prepare the mashed sweet potato mixture and the topping separately a day ahead. Assemble and bake right before serving for the best results.
What Can I Substitute for Pecans if Allergic?
If you have a nut allergy, try using toasted oats or crushed pretzels for a crunchy topping, or simply omit the nuts and increase the flour and butter in the crumble to keep it crispy.
