Ruth Chris Sweet Potato Casserole

This simple dry-out trick makes the sweet potato base richer, thicker, and unbelievably silky — just like the Ruth’s Chris version.

This homemade Ruth Chris Sweet Potato Casserole brings all the warm, cozy holiday flavors you love — creamy mashed sweet potatoes topped with a buttery brown-sugar pecan crust. It tastes just like the steakhouse classic, only easier to make at home. If you’re building your holiday menu, you might also enjoy pairing it with something savory like these Thanksgiving side dishes.

The secret? Let the cooked sweet potatoes dry in the warm pot for 2–3 minutes before mashing — it removes excess moisture and creates that signature steakhouse creamy texture.

Why You’ll Love It

• Restaurant quality: Silky, rich, and perfectly sweet.
• Holiday favorite: A must for your Thanksgiving or Christmas table.
• Make-ahead friendly: Prep a day ahead and bake before serving.
• Perfect balance: Creamy base + crunchy pecan topping.

Ingredients

This sweet potato casserole is simple to assemble, and most of the ingredients are pantry staples. For more ways to cook with sweet potatoes, check out these loaded baked sweet potatoes or creamy garlic Parmesan mashed sweet potatoes.

Sweet Potato Base

• 3 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 1/2 tsp salt

Pecan Topping

• 1 cup light brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Peel and cube the sweet potatoes. Boil until very tender, then drain well.
   Dry-out trick: Return them to the warm pot for 2–3 minutes, stirring occasionally to evaporate excess moisture. Mash until smooth.
3. In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Mix until silky and well blended.Mix until silky — the dry-out step makes the base naturally thicker and creamier.
4. Spread the mixture evenly into the prepared baking dish.
5. In a separate bowl, stir together brown sugar, flour, pecans, and melted butter until crumbly.
6. Sprinkle the pecan topping evenly over the sweet potato mixture.
7. Bake for 30–35 minutes or until the topping is golden and crisp.

Tips & Variations

• Steakhouse Secret: Dry the sweet potatoes for a few minutes in the warm pot before mashing — this prevents a watery base and gives the casserole its signature Ruth’s Chris creaminess.
• Smoother texture: Use a hand mixer to whip the sweet potatoes.
• Less sweet option: Reduce the sugar in the base to 1/2 cup.
• Nut-free variation: Replace pecans with crushed cornflakes tossed in butter and brown sugar.
• Spiced version: Add 1 tsp cinnamon or 1/4 tsp nutmeg for a warm twist.

Substitutions

• Milk: Swap with evaporated milk or half-and-half for extra richness.
• Butter: Salted butter works — just reduce added salt by half.
• Sugar: Coconut sugar or maple syrup (reduce milk by 2 tbsp if using syrup).

Serving Suggestions

This casserole shines alongside roasted turkey, glazed ham, mashed potatoes, and classic veggie sides. It’s also a great match for green bean casserole or a cozy fall soup.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze unbaked casserole (without topping) for up to 2 months.
• Reheat: Warm at 350°F for 20–25 minutes until hot throughout.

FAQs

More to Try

• Sweet Potato Chickpea Bowl (Crispy!)
• Sweet Potato Brownies
• Fried Sweet Potato Turnovers
• Thanksgiving Side Dish Recipes

Conclusion

This Ruth Chris Sweet Potato Casserole brings warmth, comfort, and holiday nostalgia to every table. Its creamy sweet potato base and crunchy pecan topping make it unforgettable — whether you’re prepping for a family dinner or treating guests to something special.

Ruth Chris Sweet Potato Casserole

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Ruth Chris Sweet Potato Casserole has a creamy, rich base and a buttery brown sugar pecan topping — just like the steakhouse favorite but easy to make at home.

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Ingredients

Scale 1x2x3x

• 3 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup light brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup unsalted butter, melted

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Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Peel and cube the sweet potatoes. Boil until very tender, then drain well.
3. Return drained sweet potatoes to the warm pot for 2–3 minutes, stirring occasionally to dry out excess moisture. Mash until smooth.
4. In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, and salt. Mix until silky and well blended.
5. Spread the sweet potato mixture evenly in the prepared baking dish.
6. In another bowl, stir together brown sugar, flour, pecans, and melted butter until crumbly.
7. Sprinkle the pecan topping evenly over the sweet potato layer.
8. Bake for 30–35 minutes, or until topping is golden and crisp.

Notes

Letting the sweet potatoes dry out in the warm pot before mashing creates a rich, thick base just like the original Ruth’s Chris version.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 30g
• Sodium: 260mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 70mg

Keywords: Ruth Chris sweet potato casserole, steakhouse side, holiday casserole, pecan topping