Ruth's Chris Sweet Potato Casserole

This ultra—creamy sweet potato casserole is the signature side dish that never fails to steal the show. It is the nostalgic classic inspired by Ruth's Chris Steak House and features silky whipped sweet potatoes with a crisp brown sugar pecan topping. Whether you serve it at Thanksgiving or for a comforting Sunday dinner, it wins over both kids and adults with every spoonful.

I first made this for a family Thanksgiving on a whim after tasting the original at a restaurant. Now my relatives request the recipe every year and no celebration feels complete without it. The blend of creamy potatoes and toasted nuts is downright addictive.

Ingredients

• Mashed sweet potatoes: For a smooth base use fresh sweet potatoes roasted or boiled until tender. Look for ones with firm skin and no blemishes.
• Granulated sugar: Brings sweetness and smooth texture. I prefer organic sugar for a cleaner flavor.
• Melted butter: Adds richness throughout both the base and topping. Choose a good—quality unsalted butter for the purest taste.
• Large eggs: Beat well before adding for custard—like creaminess and lift.
• Vanilla extract: Warms and deepens flavor. Use pure vanilla rather than imitation for best results.
• Milk: Lends silkiness to the potato layer. Whole milk is ideal for richness but two percent also works well.
• Chopped pecans: Essential for the crunchy topping. Fresh pecans make a big difference store them in the freezer to preserve freshness.
• Brown sugar: Sweetens and caramelizes on top. Dark brown sugar gives extra complexity.
• All—purpose flour: Holds the pecan topping together for a crumbly texture.
• Melted butter (for topping): In the topping too to help everything brown deeply and create those irresistible crisp bits.

Instructions

Prepare the Sweet Potatoes:

Cook sweet potatoes until completely tender by either roasting them in their skins or boiling them peeled. Peel if needed and mash until smooth using a potato masher or hand mixer to remove every lump.

Mix the Sweet Potato Base:

Combine mashed sweet potatoes with sugar melted butter beaten eggs vanilla extract and milk in a large mixing bowl. Mix until the mixture is billowy and completely blended with no streaks of egg or butter. Spread gently and evenly into a greased nine by thirteen inch baking dish to avoid clumps.

Make the Pecan Topping:

In a separate bowl stir together chopped pecans brown sugar flour and melted butter. Work the mixture with a fork or fingers until it becomes pebbly and the butter evenly coats the mixture to help with crisping.

Top and Bake:

Sprinkle the pecan mixture evenly over the sweet potato base ensuring good coverage right to the edges. Bake at three hundred fifty degrees Fahrenheit for thirty to thirty five minutes until the topping is deep golden and crisp and the base is bubbling gently at the edges.

Cool and Serve:

Let the casserole rest for at least ten minutes out of the oven. This helps the topping set so you get both creamy bites and crunchy bits in every spoonful.

My favorite part is always the golden pecan crust. When I was growing up my grandmother used to sneak me an extra scoop of just the topping while the rest of the family was distracted by the turkey. Now we all fight over the corners for that extra crunch.

Storage Tips

Store leftovers covered in the refrigerator for up to four days. To reheat scoop portions into a baking dish and cover loosely with foil so the topping does not burn or become soggy. The casserole also reheats perfectly in the microwave for quick lunches or snacks.

Ingredient Substitutions

Almond milk or oat milk works wonders if you want a dairy free version and coconut oil is a fine swap for butter in a pinch. If someone in your crowd has a nut allergy simply substitute rolled oats and a handful of pumpkin seeds or sunflower seeds for the pecans. You can reduce the sugar a bit if you prefer things less sweet the nuts and potatoes add plenty of natural sweetness.

Serving Suggestions

This casserole is a perfect partner to roasted turkey glazed ham or a simple roast chicken. For brunch it is incredible alongside scrambled eggs and sharp cheddar cheese or even as a slightly sweet main with a crisp salad. Leftovers make a delicious spread for toast or pancakes.

Cultural and Historical Context

Sweet potato casseroles like this one are a Southern holiday classic dating back to the early twentieth century. The contrast of roots and a sugary topping reflects African and European influences. The upscale touch of the restaurant version makes it a sought after tradition for both home cooks and special occasion menus. For many families this dish evokes holiday memories and heartfelt togetherness.

Seasonal Adaptations

Choose sweet potatoes at their peak for best flavor in late fall and early winter. Try adding a dash of warming spices like cinnamon or nutmeg to the base for extra coziness. You can swap in maple syrup for half the sugar for a nuanced and seasonal sweetness.

Success Stories

Friends have shared that making this sweet potato casserole turned a hesitant eater into a sweet potato fan for life. Others told me they made it ahead for Thanksgiving and it tasted just as amazing after reheating. You might find your own relatives eagerly awaiting it each year and arguing over who gets the last corner piece.

Freezer Meal Conversion

Assemble the casserole fully but do not bake it. Cover tightly and freeze the dish for up to one month. Bake straight from frozen at three hundred fifty degrees Fahrenheit adding an extra fifteen to twenty minutes so the center is piping hot. You can also freeze cooled leftovers in individual portions for little bursts of holiday comfort any time.

This Ruth's Chris—style casserole brings pure satisfaction every time. Make it for your next gathering and watch it become a new favorite tradition.

Recipe FAQs

→ What makes the topping extra crunchy?

The blend of chopped pecans, brown sugar, flour, and melted butter crisps up in the oven for a deliciously golden, crunchy texture.

→ Can I prepare the sweet potato mixture ahead of time?

Yes, you can assemble the sweet potato layer and topping separately and refrigerate until ready to bake.

→ How do I know when it's baked through?

The topping will turn golden brown and crisp, and the sweet potato layer should be set and softly bubbling at the edges.

→ Can I use canned sweet potatoes?

Canned sweet potatoes work well; just drain and mash them before mixing with the other ingredients.

→ What can I serve this dish with?

It's a classic companion for turkey, ham, or roasted chicken and pairs beautifully with other holiday sides.