Ruth’s Chris Steak House Sweet Potato Casserole (Copycat Recipe)
Description
This iconic sweet potato casserole is one of the most beloved side dishes served at Ruth’s Chris Steak House. Unlike traditional marshmallow-topped versions, this casserole features a velvety smooth, buttery sweet potato base topped with a golden, crunchy pecan streusel crust. It’s rich, lightly spiced, and perfectly balanced between sweet and savory — making it a holiday favorite for Thanksgiving, Christmas, or any special dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 8–10 servings
Ingredients
For the Sweet Potato Filling:
4 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
1 cup granulated sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
½ cup unsalted butter, melted
For the Pecan Streusel Topping:
1 cup light brown sugar, packed
⅓ cup all-purpose flour
1 cup chopped pecans
Instructions
Step 1: Prepare the Sweet Potatoes
Peel and cut sweet potatoes into chunks.
Boil in salted water for 15–20 minutes until fork-tender.
Drain thoroughly and mash until completely smooth (no lumps).
Step 2: Make the Filling
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter.
Mix until smooth and creamy.
Spread mixture evenly into a greased 9×13-inch baking dish.
Step 3: Prepare the Topping
In a separate bowl, combine brown sugar, flour, chopped pecans, and melted butter.
Stir until crumbly and evenly coated.
Step 4: Assemble & Bake
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake uncovered for 35–40 minutes, or until topping is golden brown and slightly crisp.
Let rest for 10 minutes before serving.
Pro Tips
For ultra-smooth texture, use a hand mixer or food processor.
Drain sweet potatoes very well to prevent watery casserole.
Toast pecans beforehand for deeper flavor.
Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
Frequently Asked Questions
1. Can I use canned sweet potatoes?
Yes, but drain and mash thoroughly. Fresh sweet potatoes give better flavor and texture.
2. Can I reduce the sugar?
Yes. Reduce sugar in the filling to ¾ cup if you prefer less sweetness.
3. Can I freeze this casserole?
Yes. Freeze without baking for up to 2 months. Thaw overnight and bake as directed.
4. Can I add marshmallows?
Traditional Ruth’s Chris style does not use marshmallows, but you may add them during the last 10 minutes of baking if desired.
5. How do I store leftovers?
Store covered in refrigerator for up to 4 days. Reheat at 325°F until warm.
Nutritional Information (Per Serving – Approximate)
Based on 10 servings.
Calories: 420 kcal
Carbohydrates: 58g
Protein: 4g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 180mg
Fiber: 4g
Sugar: 38g