Ruth’s Chris Sweet Potato Casserole
These Ruth’s Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse.
One of our family favorites and a must have at Thanksgiving, this Ruth’s Chris Sweet Potato Casserole will turn even non-sweet potato lovers into avid fans.
This Sweet Potato Casserole was originally posted in 2010.
RUTH’S CHRIS SWEET POTATO CASSEROLE
I used to despise sweet potatoes until last year when my sister-in-law Kim gave me a recipe that changed my mind. The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them.
I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?! It’s not Thanksgiving.” But guess who always ends up licking the plate…me.
So this year when I stumbled across THE Ruth’s Chris Sweet Potatoes recipe I was torn. Why try something new when I knew how good Kim’s recipe was?
Then as I looked at the recipes closer I realized they were exactly the same except for Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
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| Just boil, bake, or even microwave your sweet potatoes. |
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| Cream them together with some eggs, sugar, and butter. |
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| Top with a brown sugar pecan crust…yum. |
Can these sweet potatoes be made ahead of time?
Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the topping on top and bake according to the directions.
If you love this Ruth’s Chris Sweet Potato Casserole, you’ll love these potato recipes:
Jalapeno Popper Mashed Potatoes
Ruth's Chris Sweet Potato Casserole
These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.
Ingredients
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter , melted
- 3 cups cooked and mashed sweet potatoes (see Note)
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs , well beaten
- 1/2 cup butter, melted (1 stick)
Instructions
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
- *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Recipe Notes
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: my SIL Kimi
The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.
Perfect. Used a 2 qt Corning Ware dish. Baked 3 large taters. Everything turned out so great! Thanks!
you’re welcome!
These have become a hit for just about every occasion we have a big dinner!
They are really so good.
I love this recipe but I’ve never added the sugar to the yams. I omit it but follow the recipe for the rest of the yam mixture and the topping. No one has ever noticed that I leave out that 1 cup of sugar. It really is plenty sweet without the sugar. I’ve even reduced the sugar in the topping by a third and no one notices that either. (The rest of my family follows the recipe exactly.) It’s a keeper!
I’m so glad you loved this!
SUPER good recipe!! Perfect for thanksgiving . My only beef is that the portions are WAY off… 3-4 large sweet potatoes DOES NOT equal 3 cups!! I used 4 large sweet potatoes and ended up with 10 cups of mixture and 2 casseroles when it was all said and done… Not that that’s a bad thing 😉 But you will definitely want to plan ahead for all the extra mixture.
Yes all sweet potatoes are different sizes which is why you should go by cups. I always get about 1 cup per sweet potato.
I’m currently baking my sweet potatoes so I can make this casserole tomorrow. I’ve made it the last 3 Thanksgivings and everyone loves it! Even my husband, who claims he doesn’t like sweet potatoes, always wants seconds and thirds! This recipe is now a must for every future Thanksgiving.
I was wondering if I steam my sweet potato today and cook tomorrow how that would come out?
I love hearing that!
I have so many great memories of eating this and now I can make it at home too!
Yesss!
I’ve made this same exact recipe for years and my family loves it! It wouldn’t be the holidays without these sweet potatoes!
I agree!
I’ve been using this recipe for the past 3 years for every holiday. It’s the biggest hit at the table! To me it tastes even better than Ruth’s Chris recipe. A must try!
Thank you! I’ve been making it for years too!
Just looking for suggestions on what I could substitute for the pecans (my husband is deathly allergic). Maybe roasted pepitas? Thank you!
You can definitely leave them out. It’s still good!
If I double this what size pan is recommended?
The original recipe is made in a 2 quart dish. I’ve doubled it in a 9×13 (which is 3 quarts) but if you have a larger dish that would be great.
Did this 3 times and omg this is absolutely delicious. Can’t go wrong very pleasant and sweet. I cut back on the sugar to 3/4, it was still really good
One of my favorites. So glad you love it.
This was the HIT of my Thanksgiving spread! It was hands-down, everyone’s favorite. Thanks!
Love hearing that Christy. I like your name. 🙂
That looks too good to be true! 😯💕
Thx!
I made this and couldn’t figure out what I did wrong. The crust was not crumbly. I had printed off the recipe and after I made it looked at the video. In video it shows butter as a stick, recipe says melted. That is why it is not crumbly.
YEs. Sorry. I did not make the video. You can leave the butter soft or melted. Either way it melts when baking. The recipe does say to chill the topping before sprinkling on top. That’s to get it to a firmer texture. It doesn’t matter either way.
This is my third Thanksgiving making these. It is the BEST recipe! I hate to cook, but this recipe is easy to follow and gets rave reviews from family members every year.
Thank you!
What temperature do I reheat the dish if I prepared the day before? I used dark brown sugar, will this matter in preparing the crust?
Dark brown shouldn’t matter. I would reheat it the same as it is baked (375) – 350 would be fine too.
FYI…….Sweet Potatoes are the white potatoe. YAMS are orange. Make sure you know the difference.
Hopefully this recipe is worth the trouble of buying the wrong one mentioned in this recipe and wasting $ and product. Look at the picture to see that Yams are what you want. November 22, 2016
Yes, you are correct. Most people know the orange ones as sweet potatoes though so that’s why I put it.
I did that my first time making it, too, but it’s definitely worth it!
Oh no! Sorry!
do u use plain flour or self-rising flour in your recipe for sweet potato casserole
I use all-purpose flour. All the recipes on my site use all-purpose flour unless specified otherwise. Good luck!
My mom used Rice Krispies to give a little more crunch to the topping, and a bit of cinnamon. They were always so delicious. My family still requests them each year.
Ooh. I like that idea!
I mix in 8 oz of cream cheese and use brown sugar. Makes it yummy.
I love cream cheese.
I’m a huge cream cheese fan too. I should try it.
I have used this recipe for many years and it’s always a hit. I’ve found that using cold butter and cutting it in with the flour makes a better topping than melted butter. For many years I used canned but have discovered that baking the sweet potatoes yields a better flavor than boiling or microwaving. Also, I’ve found that using a potato masher rather than a mixer keep from having “strings” in the potato mixture. Just my 2 cents worth 🙂 Happy Thanksgiving and Merry Christmas everyone!
Thank you for all of your tips!!
Been making these for more than 20 years!!!! A definite family favorite!
I agree.
This is really delicious and always a hit with all ages each time I make it. I do cut down the sugar to half as it’s quite sweet. Thanks for the recipe!
I am wanting to make enough for a 9×13 dish – would I double the recipe? Also has anyone made it with canned – does it turn out okay?
Hi Sarah, I’ve never tried it with canned but I would assume it should work out just fine either way. They should be soft and ready to mash right out of the can. Just make sure if they’re packed in syrup to drain it off and rinse them well, or cut the sugar in the recipe by half so they’re not too sweet! I often substitute half a cup of white and half a cup of brown instead of the full two cups, because we like less sweetness and more of the savoriness of the potato.
And yes, you should be able to double the recipe just fine. Taste along the way to see if the ratio’s are still adequate. Happy thanksgiving!
Thank you so much!!
Thank you Michael for your input!
Canned will work and you can double for a 9×13.
I make this dish all the time and it is delightful!! Thank you for this yummy recipe!
Hi! Just curious if you use canned potatoes or fresh? And would i need to double the recipe for a 9×13 dish? Thanks!
Silly question, do you peel the sweet potatoes?
Thanks!
No. When you bake them you usually leave the skin on and then take the skin off after they’ve cooked!
I was wondering, what could I use for the crust , my son is allergic to nuts?
Hmm. Oats?
This is very similar to the Company Sweet Potatoes recipe that I grew up with. My recipe uses just 1/2 cup milk, 1 egg, and 1/2 cup brown sugar in the sweet potatos and that’s it (which makes it a bit easier than above). We often do half and half pecans and coconut in the topping. This has been a favorite on our Thanksgiving table all my life (and I’m in my 40s), and I’ve convinced several sweet potato haters to love sweet potatoes with the recipe.
Answering some of the questions I see in the comments: you can make this recipe up the day before and keep it in the frig until time to bake to be hot for dinner. Also, I’ve never had the topping come out crumbly, I usually spoon it on in globby pieces evenly over the top, and it will melt and smooth out in the oven.
I’ve tried this recipe more than once, and my topping is NOT crumbly. It’s STICKY and won’t spread across the top. Can anyone tell me what I’m doing wrong??
It’s not super crumbly but it shouldn’t be sticky. Add more flour if you are still having issues. Make sure your butter is on the colder side.