Ruth’s Chris Sweet Potato Casserole
Indulge in the rich, velvety goodness of this restaurant-quality sweet potato casserole that perfectly balances sweet and savory flavors with a crunchy pecan topping.
Easy Ruth’s Chris Sweet Potato Casserole Recipe
There’s something magical about the sweet potato casserole served at Ruth’s Chris Steak House. This iconic side dish has become nearly as famous as their sizzling steaks, captivating diners with its perfect balance of creamy sweet potato filling and crunchy pecan crust. Today, I’m sharing my expertly tested homemade Ruth’s Chris Sweet Potato Casserole recipe that brings this steakhouse classic right to your dining table.
Perfect for Thanksgiving, Christmas, or any special family gathering, this Ruth’s Chris Sweet Potato Casserole recipe delivers restaurant-quality results with surprisingly simple preparation. The dish combines the natural sweetness of sweet potatoes with warm spices, butter, and a decadent pecan topping that caramelizes beautifully in the oven.
THIS RECIPE:
- Creates that signature Ruth’s Chris creamy texture with the perfect crunchy topping
- Uses simple pantry ingredients for an affordable yet impressive side dish
- Can be prepared ahead and baked when needed
- Scales easily for small family dinners or larger holiday gatherings
| Recipe Details | Information |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8-10 portions |
| Yield | One 9×13 inch casserole |
This homemade Ruth’s Chris Sweet Potato Casserole recipe combines straightforward techniques with readily available ingredients. The result is a show-stopping side dish that rivals the restaurant original but costs a fraction of the price. The sweet potato base is velvety smooth with hints of vanilla and cinnamon, while the pecan topping provides the perfect textural contrast with its sweet, buttery crunch.
Ingredients for Ruth’s Chris Sweet Potato Casserole
The secret to a perfect Ruth’s Chris Sweet Potato Casserole starts with quality ingredients. While the recipe isn’t complicated, using fresh, high-quality components will elevate your dish to restaurant standards. I recommend using fresh sweet potatoes rather than canned for the best flavor and texture in this iconic recipe.
For the Sweet Potato Filling:
- 3 cups mashed sweet potatoes (about 3-4 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, well beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup whole milk
- 1/2 teaspoon ground cinnamon
For the Pecan Topping:
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
When selecting sweet potatoes, look for firm, unblemished ones with a deep orange color. The deeper the color, the sweeter and more flavorful they’ll be. For the pecans, freshness is key – stale nuts will negatively impact the topping’s flavor.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Sweet Potatoes | 3-4 large (about 2 lbs) | Choose firm, deep orange varieties like Garnet or Jewel |
| Butter | 13 1/3 tablespoons total | Use unsalted, high-quality butter like European or cultured |
| Pecans | 1 cup chopped | Purchase fresh, raw pecans and chop yourself for best flavor |
| Eggs | 2 large | Opt for free-range, room temperature eggs |
| Sugar | 1 cup granulated, 1 cup brown | Dark brown sugar provides richer flavor in the topping |
How to Make Ruth’s Chris Sweet Potato Casserole
Creating this iconic Ruth’s Chris Sweet Potato Casserole involves a few simple stages: preparing the sweet potatoes, mixing the filling, making the pecan topping, and baking until golden and bubbly. The process is straightforward, but attention to detail ensures you’ll achieve that signature restaurant-quality result.
Prepare the sweet potatoes:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Wash and pierce the sweet potatoes with a fork several times.
- Bake whole sweet potatoes on a foil-lined baking sheet for 45-60 minutes until very tender.
- Allow to cool slightly, then remove the skins and mash the flesh in a large mixing bowl.
Make the sweet potato filling:
- To the mashed sweet potatoes, add the granulated sugar and salt, mixing well.
- Add the vanilla extract, beaten eggs, melted butter, milk, and cinnamon.
- Beat the mixture with an electric mixer until smooth and fluffy, about 3-4 minutes.
- Pour the sweet potato mixture into your prepared baking dish.
Prepare the pecan topping:
- In a medium bowl, combine the brown sugar, flour, and chopped pecans.
- Pour in the melted butter and mix until the ingredients are moistened and crumbly.
- Distribute the topping evenly over the sweet potato mixture.
Bake the casserole:
- Bake in the preheated 350°F oven for 40-45 minutes until the topping is golden brown and the filling is set.
- Allow to rest for 5-10 minutes before serving to set completely.
Pro tip: For the silkiest texture, use a food processor to purée the sweet potatoes before mixing with the other filling ingredients. This creates the ultra-smooth consistency that Ruth’s Chris is known for.
Tips for Making Ruth’s Chris Sweet Potato Casserole
Elevate your homemade Ruth’s Chris Sweet Potato Casserole with these expert tips that ensure restaurant-quality results every time:
- Use a potato ricer for the smoothest, fluffiest mashed sweet potatoes without stringiness
- Bring eggs and milk to room temperature before mixing for a more uniform filling texture
- Toast the pecans before chopping to enhance their nutty flavor in the topping
- Use brown butter instead of regular melted butter in the topping for a deeper, more complex flavor
| Technique | Recommendation | Why It Works |
|---|---|---|
| Sweet Potato Preparation | Bake, don’t boil | Concentrates flavor and prevents watery filling |
| Mixer Speed | Medium-low | Prevents gluten development for a lighter texture |
| Topping Application | Apply in chunks, not fine sprinkles | Creates varied texture with better crunch |
| Baking Position | Center rack | Ensures even cooking and golden topping |
When mixing your filling, be careful not to overbeat after adding the eggs. Excessive mixing can incorporate too much air, causing the casserole to puff up during baking and then fall, creating an uneven surface. Mix just until the ingredients are fully incorporated for the perfect consistency.
Make-Ahead Instructions
One of the greatest advantages of this Ruth’s Chris Sweet Potato Casserole recipe is its make-ahead potential. This flexibility makes it perfect for busy holiday meal preparation when oven space and time are at a premium.
To prepare this casserole in advance:
- Complete all steps through assembling the casserole in the baking dish.
- Cover tightly with plastic wrap, then aluminum foil.
- Refrigerate for up to 3 days before baking.
- When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes.
- Remove plastic wrap, replace foil, and bake covered at 350°F for 30 minutes.
- Remove foil and continue baking for 15-20 more minutes until topping is crisp and golden.
The sweet potato filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The pecan topping can be made 1 day ahead and stored separately in the refrigerator. Combine just before baking for the freshest result.
Pro tip: If making the entire casserole ahead, consider waiting to add the pecan topping until just before baking to ensure maximum crispness.
Storing Leftovers
Properly storing leftover Ruth’s Chris Sweet Potato Casserole ensures you can enjoy its delicious flavor for days after your initial meal.
For food safety and quality preservation:
- Cool the casserole completely before refrigerating (within 2 hours of cooking).
- Store leftovers in an airtight container or cover the baking dish tightly with aluminum foil.
- Refrigerate for up to 4 days.
- For individual portions, transfer to smaller containers for quicker reheating.
When reheating, warm individual portions in the microwave for 1-2 minutes or until heated through. For larger portions, cover with foil and reheat in a 325°F oven for 15-20 minutes until warmed throughout. Remove the foil for the last few minutes to re-crisp the topping.
Pro tip: Add a sprinkle of fresh chopped pecans on top after reheating to restore some of the original crunchiness that may have softened during storage.
Freezing Ruth’s Chris Sweet Potato Casserole
This Ruth’s Chris Sweet Potato Casserole freezes beautifully, making it perfect for advance holiday preparation or preserving leftovers.
For best freezing results:
- Allow the baked casserole to cool completely.
- For a whole casserole, cover with a layer of plastic wrap pressed directly against the surface, then a layer of aluminum foil.
- For individual portions, transfer to freezer-safe containers with tight-fitting lids.
- Label with the date and freeze for up to 3 months.
To thaw and reheat:
- Thaw frozen casserole overnight in the refrigerator.
- Remove plastic wrap and cover with aluminum foil.
- Reheat in a 325°F oven for 30 minutes, then uncover and bake for an additional 10-15 minutes until heated through and the topping is crisp.
The pecan topping may lose some crispness after freezing. To restore the perfect texture, make a small batch of fresh topping and sprinkle it over the casserole during the last 15 minutes of reheating.
Serving Suggestions
Elevate your Ruth’s Chris Sweet Potato Casserole from side dish to centerpiece with these serving ideas that complement its rich, sweet flavors:
This casserole pairs beautifully with savory mains like roasted turkey, glazed ham, or prime rib. The sweetness provides a perfect counterpoint to rich, salty proteins. For a complete Ruth’s Chris inspired meal, serve alongside a perfectly cooked steak and creamed spinach.
For presentation, serve directly from the baking dish for family-style meals, or use a large serving spoon to transfer neat portions to individual plates. Garnish with a light dusting of cinnamon, a few additional pecan halves, or even a small drizzle of maple syrup for extra visual appeal.
Beverage pairings that complement this dish include:
- Oaked Chardonnay or Viognier
- Spiced apple cider
- Bourbon-based cocktails
- Sweet tea for a true Southern experience
Serve this casserole hot or warm for the best flavor and texture experience. If prepared in advance and refrigerated, allow 10-15 minutes out of the oven before serving to reach the optimal temperature.
FAQ
Can I substitute canned sweet potatoes for fresh in Ruth’s Chris Sweet Potato Casserole?
Yes, you can use canned sweet potatoes in a pinch. Drain them well and reduce the sugar in the filling by about 1/4 cup, as canned sweet potatoes often contain added sugar. However, for the authentic Ruth’s Chris flavor and texture, fresh sweet potatoes are strongly recommended.
Can I make Ruth’s Chris Sweet Potato Casserole without nuts?
Absolutely! For a nut-free version, substitute the pecan topping with a streusel topping made from 1 cup brown sugar, 1/2 cup flour, 1/2 cup quick oats, and 1/3 cup melted butter. Mix until crumbly and proceed with the recipe as written. The texture will be different but still delicious.
Why is my sweet potato casserole runny?
Runny casserole usually results from excess moisture in the sweet potatoes. Ensure you’re baking rather than boiling the sweet potatoes, and let them cool slightly before mashing to allow some steam to escape. If your mixture seems too wet, add 1-2 tablespoons of flour to the filling to help absorb extra moisture.
Can I reduce the sugar in this Ruth’s Chris Sweet Potato Casserole recipe?
Yes, you can reduce the sugar to suit your taste preferences. Try reducing the granulated sugar in the filling to 3/4 cup or even 1/2 cup. The brown sugar in the topping can be reduced to 3/4 cup while maintaining the ratio of other ingredients. The casserole will be less sweet but still delicious.
How do I know when my sweet potato casserole is done baking?
Your Ruth’s Chris Sweet Potato Casserole is done when the filling is set (not liquidy in the center) and the pecan topping has turned a rich golden brown. If you insert a knife into the center, it should come out mostly clean with perhaps a few moist crumbs. The casserole may still have a slight jiggle in the very center, which will set as it cools.
