If you love rich, velvety sweet potato sides, this Easy Copycat Ruth’s Chris Sweet Potato Casserole is the perfect holiday dish. It replicates the famous restaurant-style casserole with a smooth, buttery sweet potato base topped with a crispy, caramelized pecan crust. Sweet, nutty, and slightly crunchy, this casserole is a crowd-pleaser that pairs beautifully with turkey, ham, or roast chicken. Whether for Thanksgiving, Christmas, or a cozy family dinner, this dish brings comfort and festive flavors to your table.
Table of Contents
Why You’ll Love This Copycat Ruth’s Chris Sweet Potato Casserole
- Restaurant-quality at home: Enjoy the signature buttery, crunchy topping without leaving your kitchen.
- Perfect balance of textures: Creamy sweet potatoes and crisp pecan topping in every bite.
- Quick and easy: Ready in under an hour with straightforward ingredients.
- Make-ahead friendly: Prepare in advance and bake when needed.
- Customizable flavors: Add warm spices like cinnamon, nutmeg, or allspice to suit your taste.
This casserole takes a classic holiday side and elevates it with simple techniques and a rich, flavorful topping that everyone will love.
PrintEasy Copycat Ruth’s Chris Sweet Potato Casserole
- Total Time: 45 minutes
- Yield: 8 servings
Description
A rich, velvety sweet potato casserole with a buttery smooth base and a caramelized pecan topping—this easy copycat Ruth’s Chris version is a perfect holiday side dish for Thanksgiving, Christmas, or cozy family dinners.
Ingredients
- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 1/2 cup melted butter
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and butter a 9×13 baking dish. Peel, boil, and mash sweet potatoes until smooth, then mix with sugar, salt, vanilla, eggs, and melted butter. Spread into dish.
- Combine brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato base.
- Bake 25–30 minutes or until topping is golden and crisp. Cool slightly before serving.
Notes
Use freshly cooked sweet potatoes for best texture. Add cinnamon or nutmeg for extra holiday flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients for Copycat Ruth’s Chris Sweet Potato Casserole
To make this decadent side dish, you’ll need ingredients for the sweet potato base and the pecan topping.
Sweet Potato Base
- 3 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- ½ cup melted butter
Pecan Topping
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Ingredient Notes & Substitutions
- Dairy-free: Substitute melted butter with vegan butter or coconut oil.
- Nut-free: Replace pecans with toasted oats, sunflower seeds, or coconut flakes for crunch.
- Lower sugar: Reduce granulated sugar in the base and brown sugar in the topping by ¼ cup each.
- Extra spice: Add ½ teaspoon cinnamon or ¼ teaspoon nutmeg to the sweet potato base for warm, cozy flavor.
- Make-ahead tip: Prepare the sweet potato base a day before and refrigerate; add topping before baking.
Step-by-Step Instructions
Step 1 – Prepare the Sweet Potato Base
- Preheat your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
- Peel and boil sweet potatoes until fork-tender, about 15–20 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix until fully combined and creamy.
- Spread the mixture evenly into the prepared baking dish.
Step 2 – Make the Pecan Topping
- In a separate bowl, mix brown sugar, flour, melted butter, and chopped pecans until the mixture is crumbly.
- Sprinkle the topping evenly over the sweet potato base, covering completely.
Step 3 – Bake to Perfection
- Bake the casserole at 350°F (175°C) for 25–30 minutes, or until the topping is golden brown and crisp.
- Remove from the oven and allow it to cool slightly before serving. This will help the topping set and hold its crunch.
Pro Tips for Success
- Use freshly cooked sweet potatoes for the best flavor and smooth texture.
- Don’t overmix the sweet potatoes — keep the texture light and fluffy.
- Chop pecans uniformly to ensure even baking and consistent crunch.
- Prepare ahead of time: Make the sweet potato base in advance and add the topping just before baking.
- Warm spices: A pinch of cinnamon or nutmeg in the base adds a subtle holiday warmth.
- Even topping: Press lightly with a spatula to help the pecans adhere but maintain a crumbly texture.
Flavor Variations
- Maple Pecan Casserole: Replace ¼ cup brown sugar in the topping with maple syrup for a sweet, nutty twist.
- Spiced Sweet Potato: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice to the base for a warm spice profile.
- Coconut Crunch: Substitute half of the pecans with unsweetened shredded coconut for a tropical flair.
- Chocolate Drizzle: Lightly drizzle melted chocolate over the baked topping for an indulgent touch.
- Mini Casseroles: Bake in individual ramekins for personalized servings or festive presentation.
Serving Suggestions
- Serve as a holiday side with roasted turkey, ham, or glazed chicken.
- Pair with cranberry sauce or green bean casserole for a classic Thanksgiving plate.
- Add a scoop of vanilla ice cream for a dessert-like twist on your sweet potato casserole.
- Garnish with fresh thyme or rosemary for a colorful, aromatic presentation.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 325°F (165°C) until warmed through.
- Freeze: Assemble unbaked casserole, cover tightly with foil, and freeze for up to 1 month. Bake directly from frozen, adding 10–15 minutes to baking time.
- Make-ahead tip: You can mash and mix sweet potatoes a day in advance; add the topping and bake just before serving.
Nutrition Facts (Per Serving: 1/8 of casserole)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Carbohydrates | 46 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sodium | 160 mg |
FAQ About Copycat Ruth’s Chris Sweet Potato Casserole
Can I make this casserole ahead of time?
Yes! Prepare the sweet potato base in advance and refrigerate. Add the pecan topping just before baking for the best texture and flavor.
Can I use canned sweet potatoes?
You can use canned sweet potatoes, but freshly cooked ones have a creamier texture and richer flavor. If using canned, drain excess liquid to prevent soggy casserole.
How can I make it nut-free?
Simply omit the pecans and replace them with toasted oats, coconut flakes, or sunflower seeds to maintain a crunchy topping.
Can this be made dairy-free?
Yes, substitute the butter in both the base and topping with vegan butter or coconut oil. Ensure the cream used in optional additions is plant-based.
Can I add extra spices?
Absolutely! Cinnamon, nutmeg, and allspice complement the sweetness of the potatoes and enhance the holiday flavor profile. Start with ½ teaspoon cinnamon and ¼ teaspoon nutmeg for subtle warmth.
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Final Thoughts
This Easy Copycat Ruth’s Chris Sweet Potato Casserole brings restaurant-style elegance to your home kitchen. The creamy, buttery sweet potato base combined with a crunchy, nutty topping creates a perfect balance of flavors and textures that will impress family and guests alike. Whether for a holiday celebration or a cozy weeknight meal, this casserole is easy to make, versatile, and utterly delicious. With make-ahead convenience and customizable flavors, it’s the ultimate festive side dish you’ll return to year after year.