Copycat Ruth’s Chris Sweet Potato Casserole Recipe

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Copycat Ruth's Chris Steak House Sweet Potato Casserole Recipe


White baking dish of copycat Ruth’s Chris sweet potato casserole with crunchy pecan topping and a spoonful lifted out on a table.
Dig into creamy, buttery sweet potatoes under a crisp brown sugar pecan topping that makes this copycat Ruth’s Chris casserole taste like holiday comfort.

If you love rich, creamy holiday side dishes, this copycat Ruth's Chris Steak House sweet potato casserole is one to save. It has a smooth, buttery sweet potato base and a crunchy pecan topping that tastes like the best part of Thanksgiving dinner. The contrast is hard to beat. You get soft, fluffy, lightly spiced sweet potatoes under a crisp, golden layer that feels a little like dessert and a little like a side dish.

This recipe is made for home cooks. You do not need fancy tools or hard-to-find ingredients. If you have a mixing bowl, a potato masher, and a baking dish, you are in business.

Why People Love Ruth's Chris Steak House and This Sweet Potato Casserole

Ruth's Chris Steak House is known across the USA for sizzling steaks, classic steakhouse sides, and special occasion dinners. The restaurant has built a loyal following because the food feels timeless. It is rich, comforting, and meant to be enjoyed slowly.

Their sweet potato casserole is one of those dishes people remember. It is silky, sweet, buttery, and topped with crunchy pecans for texture. Every bite gives you something different. The filling is smooth and warm, while the topping adds a toasted, nutty snap. It smells like brown sugar, butter, cinnamon, and holiday baking all at once.

This dish is iconic because it blurs the line between side dish and dessert. Have you ever had one of those recipes that makes everyone go back for “just one more spoonful”? This is that kind of dish.

Note: This is a copycat recipe inspired by Ruth's Chris Steak House sweet potato casserole. It is not the restaurant's official recipe, and we are not affiliated with or endorsed by Ruth's Chris.

What Makes This Copycat Sweet Potato Casserole So Good

There are a few things that make this recipe really stand out:

  • Creamy texture: The sweet potatoes are mashed until smooth and mixed with butter, sugar, eggs, and vanilla.
  • Crunchy topping: Brown sugar, pecans, and flour bake into a crumbly top layer.
  • Holiday flavor: A little cinnamon adds warmth without taking over.
  • Easy prep: You can make parts of it ahead, which is always helpful for busy holiday meals.

Think of it like sweet potato pie meeting pecan streusel topping, but in easy casserole form.

Ingredients for Copycat Ruth's Chris Sweet Potato Casserole

Servings: 10 to 12

Prep time: 25 minutes

Cook time: 35 to 45 minutes, plus time to cook the sweet potatoes

Total time: About 1 hour 30 minutes

For the sweet potato filling:

  • 3 cups mashed sweet potatoes, cooked and peeled, about 4 to 5 medium sweet potatoes
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

For the pecan topping:

  • 1 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter, melted

Kitchen Tools You Will Need

  • Large pot or baking sheet for cooking the sweet potatoes
  • Mixing bowls
  • Potato masher or hand mixer
  • Measuring cups and spoons
  • 9x13-inch baking dish or similar casserole dish
  • Rubber spatula or spoon

If you have a hand mixer, the filling gets extra smooth. If not, a potato masher works just fine.

How to Make Copycat Ruth's Chris Sweet Potato Casserole

Step 1: Cook the sweet potatoes

You can boil or bake the sweet potatoes.

  • To boil: Peel and cut the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil, then reduce to a steady simmer. Cook for 15 to 20 minutes, or until fork tender.
  • To bake: Heat your oven to 400°F. Wash the sweet potatoes, poke a few holes in each one with a fork, and place them on a baking sheet. Bake for 45 to 60 minutes, until very soft.

Once cooked, let them cool just enough to handle. If you baked them, scoop out the flesh and discard the skins.

Step 2: Mash the sweet potatoes

Place the cooked sweet potatoes in a large bowl. Mash them until smooth. A few tiny lumps are okay, but smoother is better for that classic steakhouse texture.

Step 3: Make the filling

Add the granulated sugar, vanilla extract, beaten eggs, melted butter, salt, and cinnamon to the bowl. Stir until fully combined. If you want a smoother filling, use a hand mixer on low speed for 30 to 60 seconds.

Food safety tip: Since this casserole contains eggs, it should be baked until the center is hot and set. For best safety, the center should reach 160°F.

Step 4: Spread into the baking dish

Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Spoon the sweet potato mixture into the dish and spread it into an even layer.

Step 5: Make the pecan topping

In a separate bowl, combine the brown sugar, flour, chopped pecans, and melted butter. Stir until the mixture looks crumbly and evenly moistened. Sprinkle it all over the sweet potato layer.

Step 6: Bake

Reduce the oven temperature to 350°F if needed. Bake the casserole uncovered for 30 to 35 minutes, or until the topping is lightly browned and the filling is heated through.

Step 7: Rest before serving

Let the casserole sit for 10 minutes before serving. This helps the filling firm up a bit, so it is easier to scoop.

Serve warm.

Tips for the Best Sweet Potato Casserole

  • Use sweet potatoes, not yams: In most USA grocery stores, orange-fleshed sweet potatoes are often labeled as yams, but what you want is the common sweet potato used for casseroles.
  • Do not overmix after adding eggs: Mix until just combined.
  • Toast the pecans first: If you want even more flavor, toast the pecans in a dry pan for 3 to 5 minutes before adding them to the topping.
  • Make it ahead: Prepare the filling and topping separately, then refrigerate and bake the next day.
  • Watch the topping: If it browns too quickly, loosely cover the dish with foil.

I like baking the sweet potatoes instead of boiling them when I have extra time. They taste a little deeper and sweeter that way, almost like nature did half the seasoning for you.

Easy Make-Ahead and Time-Saving Ideas

Holiday cooking can feel like a juggling act. Here are a few simple ways to make this recipe easier:

  • Use canned sweet potatoes: Drain well and mash. Make sure they are plain and not packed in heavy syrup if possible.
  • Microwave the sweet potatoes: Pierce them with a fork and microwave until soft, usually 8 to 12 minutes depending on size.
  • Use a hand mixer: This gives you a smoother filling in less time.
  • Assemble in advance: Store covered in the fridge for up to 24 hours before baking.

If you are serving a big holiday meal, making this the night before can be a lifesaver.

Allergy-Friendly and Diet Preference Swaps

One thing that makes a great home recipe even better is flexibility. If someone at your table has food allergies or dietary needs, you still have options.

Gluten-free:

  • Replace the all-purpose flour in the topping with a 1-to-1 gluten-free baking flour.
  • You can also use almond flour for a more nutty topping, though the texture will be a little softer.

Dairy-free:

  • Use a plant-based butter substitute in both the filling and topping.
  • Choose one that is made for baking for the best texture and flavor.

Egg-free:

  • Use a liquid egg replacer according to package directions.
  • You can also try 1/4 cup unsweetened applesauce per egg, though the casserole may be a bit softer.

Nut-free:

  • Leave out the pecans.
  • Replace them with old-fashioned oats or crushed pretzels if nuts are not an option but crunch is still wanted. If using pretzels, note that the dish will no longer be gluten-free.

Lower sugar:

  • Reduce the sugar in the filling by 1/4 to 1/3 cup.
  • Reduce the brown sugar in the topping slightly if you want a less dessert-like casserole.

Vegan:

  • Use plant-based butter.
  • Use an egg replacer.
  • Double check that your sugar is suitable for your preferences.

Paleo-inspired:

  • Swap granulated sugar for maple syrup or coconut sugar in the filling.
  • Use almond flour instead of all-purpose flour in the topping.
  • Use ghee or a paleo-friendly butter substitute if needed.

When making swaps, remember that texture can change a bit. That is normal. The goal is still a creamy center and crisp topping, even if it looks slightly different from the original style.

What to Serve with Sweet Potato Casserole

This copycat steakhouse sweet potato casserole fits right in at holiday dinners, but it is not just for Thanksgiving.

  • Roast turkey
  • Ham
  • Prime rib
  • Baked chicken
  • Green beans
  • Mac and cheese
  • Cranberry sauce
  • Dinner rolls

It is especially good with savory mains because the sweet, buttery flavor balances salty, rich dishes so well.

Approximate Nutrition Per Serving

Based on 12 servings, each serving has about:

  • Calories: 390
  • Carbs: 47g
  • Fat: 21g
  • Protein: 4g
  • Fiber: 3g
  • Sugar: 31g

These numbers are estimates and can vary based on the brands and substitutions you use.

Storage and Reheating

Got leftovers? Lucky you.

  • Refrigerator: Store covered in the fridge for up to 4 days.
  • Freezer: Freeze in an airtight container for up to 2 months.
  • Reheat: Warm in a 325°F oven until heated through, or microwave individual portions.

Food safety reminder: Leftovers should be refrigerated within 2 hours. Reheat leftovers to 165°F before serving.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?
Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake when ready.

Can I use canned sweet potatoes?
Yes. Just drain them well and avoid heavily sweetened varieties if possible.

Can I leave off the pecans?
Absolutely. The topping will still be sweet and crumbly, though the pecans add classic texture and flavor.

Is this a side dish or a dessert?
Honestly, it can feel like both. Around many holiday tables, it proudly plays the role of side dish.

Final Thoughts

This copycat Ruth's Chris Steak House sweet potato casserole recipe is warm, comforting, and surprisingly easy to make at home. It is one of those recipes that gets people talking. Someone always asks for the recipe, and someone else usually scrapes up the last bit from the corner of the dish.

If you try it, I would love for you to come back and leave a comment. Did you make it for Thanksgiving? Did you add extra cinnamon or try a dairy-free version? Share your twists and tips so other readers can try them too.

And if this recipe made your dinner table a little more delicious, please share it with friends and family.

Disclaimer

This is a copycat recipe inspired by a popular restaurant dish. It is not the official recipe, and no knowledge of the actual Ruth's Chris Steak House recipe is implied. This post is created for informational and educational purposes for home cooks who want a similar style dish at home.

Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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