This Copycat Ruth’s Chris Sweet Potato Casserole is a wonderful mix of creamy, sweet mashed sweet potatoes topped with a crunchy, buttery pecan streusel that everyone will love. It’s a classic dish that combines smooth sweetness with a nutty, crisp topping. If you love that cozy, comforting feeling that sweet potato casserole brings to the table, this recipe nails it.
I have to say, the best part about making this casserole at home is that you can customize the topping just how you like it. I like to add a little extra cinnamon and brown sugar to the mix because it makes the whole dish smell amazing while baking. It’s the kind of recipe where you can almost feel the warmth spreading through the kitchen as it cooks.
My favorite way to serve this is alongside a big holiday meal, but honestly, it’s great any time you want a sweet, comforting side dish. It’s perfect for sharing with family and friends because everyone always asks for seconds. I love how this copycat version lets you enjoy that restaurant-quality sweet potato casserole without the wait or the price.
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh, large sweet potatoes for the best creamy texture. If you’re short on time, canned sweet potatoes can work but fresh gives a richer flavor.
Butter: Unsalted butter is best to control salt levels, but you can swap in salted butter if you reduce added salt. Melted butter helps mix into the potato base smoothly.
Heavy Cream: Adds richness and creaminess. If you want a lighter option, try half-and-half or whole milk, though the casserole won’t be quite as rich.
Pecans: These add the signature crunch and nutty flavor to the topping. Walnuts are a good substitute if pecans aren’t available or for a different nutty twist.
Brown Sugar: The brown sugar sweetens and deepens flavor in both the base and the streusel topping. Light or dark brown sugar works; dark gives a stronger molasses note.
How Do You Get the Topping Perfectly Crisp and Crunchy?
The topping’s texture is what makes this casserole special. To get it just right, keep the butter cold and cut it into the dry ingredients gently:
- Use a pastry cutter, two forks, or your fingers to break the cold butter into the flour and sugars until the mixture looks like coarse crumbs.
- Mix in the chopped pecans evenly, but don’t overwork it—some bigger chunks add great texture.
- Sprinkle the topping evenly over the sweet potato base to ensure every bite has a crispy finish.
- Baking at a steady 350°F lets the topping brown nicely without burning or drying out the filling.
Following these steps helps you nail that crunchy, buttery, sweet topping that contrasts perfectly with the soft sweet potatoes underneath.
Equipment You’ll Need
- Large pot – I use it to boil and cook the sweet potatoes until tender and soft.
- Mixing bowls – perfect for mashing the sweet potatoes and mixing the topping ingredients.
- Masher or hand mixer – makes the sweet potatoes smooth and creamy quickly.
- 9×13 inch baking dish or individual ramekins – for baking and serving this delicious casserole.
- Pastry cutter or forks – helps cut the cold butter into the dry ingredients for the topping.
Flavor Variations & Add-Ins
- Swap Pecans: Use walnuts or slivered almonds for a different nutty flavor or leave off nuts to make it nut-free.
- Additional Spices: Mix in a pinch of nutmeg, ginger, or cloves into the sweet potato mash for extra warmth.
- Cheesy Topping: Sprinkle some shredded cheese, like Gruyère or cheddar, with the pecans for a savory twist.
- Marshmallow Finish: Top with mini marshmallows during the last few minutes of baking for a sweet, gooey topping similar to a sweet potato casserole at holidays.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 3 large sweet potatoes (about 3 pounds)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup unsalted butter, melted
For the Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup chopped pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 20-25 minutes to cook the sweet potatoes, and 30-40 minutes to bake. Plan for around 1 hour to have this delicious casserole ready to serve and enjoy.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or individual ramekins. Peel the sweet potatoes and cut them into chunks. Place them in a large pot filled with water and bring to a boil. Let them cook until tender, about 20-25 minutes.
2. Make the Sweet Potato Mixture:
Drain the cooked sweet potatoes and transfer them to a large bowl. Mash them thoroughly until smooth. Add granulated sugar, brown sugar, salt, vanilla extract, eggs, heavy cream, and melted butter. Mix well until the mixture is creamy and fully combined.
3. Prepare the Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the chopped pecans evenly.
4. Assemble and Bake:
Spread the sweet potato mixture evenly into the prepared baking dish or divide among individual ramekins. Sprinkle the pecan topping evenly over the sweet potatoes. Bake in the preheated oven for 30-40 minutes, until the topping is golden brown and crisp.
5. Serve and Enjoy:
Remove the casserole from the oven and allow it to cool slightly before serving. Enjoy warm as a sweet and crunchy side dish that’s perfect for holiday dinners or cozy family meals.
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes! Just make sure they’re fully thawed and drained well before mashing. This helps prevent excess moisture and keeps the casserole from becoming soggy.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can make the sweet potato mixture and topping separately, refrigerate them for up to 24 hours, then assemble and bake when ready. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Pecans in the Topping?
Of course! Walnuts or almonds are great alternatives. If you’re nut-free, simply omit the nuts and sprinkle a bit more brown sugar for added texture.
