Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (2024)

by Jaden | Holiday, Main Course, Recipes | 32 comments

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This Ruth Chris Sweet Potato Casserole recipe is my take on the restaurant version. A layer of creamy sweet potatoes is covered with a delicious brown sugar and pecan streusel, it’s perfect for your holiday meals!

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (1)

Why This Sweet Potato Casserole Recipe Is So Good

  • It’s a delicious copycat of the beloved Ruth Chris Sweet Potato Casserole.
  • It’s also a wonderful mix of crunchy and creamy textures.
  • It features a divine pecan streusel topping.
  • It makes for the perfectthanksgiving side.

Ingredients

  • Sweet potatoes

Crust Topping Mixture

  • Brown sugar
  • Flour
  • Chopped nuts
  • Melted butter

Sweet Potato Mixture

  • Sugar
  • Salt
  • Vanilla
  • Egg
  • Butter

How to Make Ruth’s Chris Sweet Potato Casserole – Step By Step

Note: You can also use CANNED sweet potato instead of fresh.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (2)

Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (3)

The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (4)

The Pecan Crumb Topping is so simple to make, we added extra pecans.

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (5)

All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.

Ruth Chris Sweet Potato Casserole Recipe

This recipe is straight from the kitchen of Ruth’s Chris Restaurants – how cool is that? They were kind enough to let us share and tweak their fantastic recipe, and we’re thrilled to bring it to your table. 🍽️

This homemade version of their sweet potato casserole is an absolute match made in heaven with a classic steak dinner. In fact, we love serving it alongside our Perfect Prime Rib Recipe with Red Wine Au Jus.

Now, what sets this sweet potato casserole apart is the perfect balance of two distinct textures. You’ve got the velvety, mashed sweet potatoes that are creamy and dreamy all on their own and the crunchy pecan topping, which we like to go a little wild on. It’s crunchy, sweet, and has that delightful nutty flavor. If you want every bite of those mashed sweet potatoes to be a little adventure, don’t be shy – scoop up that generous helping of topping with each bite, and let the flavors and textures dance on your palate.

What To Serve With This Sweet Potato Casserole

This sweet potato casserole pairs perfectly with a variety of meats. You can serve this recipe with my Perfect Prime Rib with Red Wine Au Jus Recipe for an amazing holiday meal or alongside this Flank Steak with Bloody Mary Salsa for an everyday weeknight dinner.

Can You Freeze This Casserole?

Tofreezea cookedsweet potato casserole, whetherit’swhole or leftovers: let thecasserolecool to room temperature, then store in a sealed container. For best results,frozen sweet potato casseroleshould be eaten within two months.

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (6)

Top Tips For This Ruth Chris Sweet Potato Casserole

  • The traditional recipe calls for chopped pecans in the streusel. If you’re not a fan of pecans, you can use walnuts or simply leave out the nuts altogether.
  • This casserole can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold casserole.
  • This recipe calls for beating the sweet potatoes with a mixer, which makes for light and fluffy sweet potatoes with a few chunks mixed in. If you prefer a super smooth texture, try using a food processor instead.

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Have you tried this Ruth Chris’ Sweet Potato Casserole recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (7)

Ruth's Chris Sweet Potato Casserole Recipe

Jaden Hair

Servings: 4Prep Time:15 minutesCook Time:45 minutes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 4 servings

Calories 841 kcal

Ingredients

  • 1.5 pounds sweet potatoes peeled (about 4 medium-sized)
  • Crust Topping Mixture:
  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 3/4 cup chopped nuts pecans preferred
  • 1/4 cup melted butter
  • Sweet Potato Mixture:
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 egg well beaten
  • 1/4 cup butter

Instructions

  • Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

  • Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

  • In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

  • Bake for 30 minutes at 350°.

Nutrition

Calories: 841kcalCarbohydrates: 121gProtein: 8gFat: 39gSaturated Fat: 16gCholesterol: 102mgSodium: 470mgPotassium: 740mgFiber: 7gSugar: 85gVitamin A: 24900IUVitamin C: 4mgCalcium: 120mgIron: 3mg

Keyword ruth chris, sweet potato casserole, thanksgiving casserole

Tried this recipe?Let us know how it was!

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (8)Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (9)Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

  1. Terry on 11/22/20 at 11:50 am

    Can individual ramekins be ‘baked’ in a large crock pot, then popped under the broker to brown?

    Reply

  2. Tracy on 11/20/18 at 2:11 pm

    Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (10)
    Hi! I absolutely love your recipe & have made it several years for thanksgiving so thank you for sharing! I’m wondering if it’s possible to make the sweet potato mixture 2 days prior & keep in refrigerator until thanksgiving then mix & put on topping? If so is it ok to put everything including the egg in the sweet potato mixture & keep in fridge for 2 days? Sorry if this is a silly question but after hosting thanksgiving for 3 years now I’m finally trying to prep in the days prior rather then going crazy the day of

    Reply

  3. Ann Coulter on 11/13/18 at 8:55 pm

    Thanks for the Sweet Potato Casserolle recipe. I know everyone will love it.

    Reply

  4. A Knesal on 11/21/16 at 10:57 pm

    Sounds good.

    I always make the sweet Potato/Yam dish and usually use a variety ingredients and toppings. This year I’m making a savory sweet potato dish and will include Ruth’s recipe, too. Thanks Jaden and have a great Turkey Day.

    Reply

  5. Seth B on 11/20/16 at 11:26 pm

    I’ve had this twice at the Ruth’s Chris Steakhouse, curious to see if I can replicate it at home. Pie Crusts are my downfall though, I am horrid at them.

    Might consider putting this on the Thanksgiving menu from here on out if it goes well!

    Thanks for sharing such a wonderful memory and recipe!

    Cheers!

    Reply

    • Jaden on 11/22/16 at 12:21 am

      Seth – I can’t do pie crusts either 🙂 THis has no pie crust – just a sweet savory pecan topping that’s called “crust”

      Reply

  6. Sabrina on 11/20/16 at 12:00 pm

    never tried this recipe, love the pecan crust and absolutely love sweet potatoes, so thank you for sharing this and fond memories!

    Reply

  7. Haley on 10/27/16 at 4:24 pm

    I had this at a party that was catered by Ruth’s Chris. It was served as mini sweet potato pies in crusts though, and they were amazing. The pie filling was smooth and creamy and then topped with this same topping. Would this recipe work in a pie crust? Or would the filling need to be altered to make it more creamy and custard like do you think? I’m hoping to make this as a pie for thanksgiving 🙂

    Reply

    • Jaden on 10/28/16 at 2:14 pm

      Hi Haley! Yes, definitely make this in pie crusts! I would whisk in an egg to the mixture. Give it a test run!

      Reply

  8. Susan on 12/3/15 at 3:46 pm

    I would like to bake this dish with my stuffing once the turkey is out of the oven. The stuffing calls for a 400* oven. Is there anything I should do to make it work at this temperature?

    Reply

    • Jaden on 12/4/15 at 10:28 am

      Hi Susan – you should be fine. Shave off 5 minutes from cooking time and watch to make sure tops don’t burn. You can cover loosely with a piece of tin foil if the top browns too fast.

      Reply

  9. Rachael on 1/14/15 at 12:49 am

    Thanks for sharing.

    I love sweet potatoes. This casserole recipe looks easy and yummy

    Reply

  10. Sharyn on 12/26/14 at 1:42 pm

    I love this recipe. Got it from a college-friend 40 years ago and always make it for the holidays. Another twist on the topping is to add shredded coconut. It gives it a chewy/crunchy taste. I also use almond flour instead of regular flour and no one knows the difference. I use Blue Organic Agava in place of sugar in the sweet potatoes and raw sugar in place of brown sugar. I am going to try the pumpkin version. Thanks for the suggestion!

    Reply

  11. Aysha on 12/23/14 at 12:30 pm

    Is the baking time different for one casserole dish instead of individual ramekins?

    Reply

    • Jaden on 12/23/14 at 5:20 pm

      Add another 5 minutes for a larger dish.

      Reply

  12. Jen MO on 12/14/14 at 4:44 pm

    This sweet potato casserole dish has always been my favorite at holidays.

    Reply

  13. Alice @ Hip Foodie Mom on 12/11/14 at 8:39 am

    Are the comments supposed to show up over the post? I can’t read it or see your lovely photos.

    Reply

  14. Amy on 12/10/14 at 10:12 am

    Love that your story made me tear up. Love when the little things trigger such stong memories of those we love.

    On a practical note, how far in advance do you think I could make this? Keeping the topping separate until baking maybe? Hosting everyone this year and trying to make as much in advance as possible!

    Also, do you think this would freeze well? As a family of three, we often have more than we need for each meal!

    Reply

    • Jaden on 12/10/14 at 12:18 pm

      Hi Amy,

      Thanks for your kind words. You can prep the sweet potatoes far in advance and refrigerate. Prep the topping EXCEPT for the butter. On day of, melt the butter for the topping and mix with the dry ingredients. Proceed as normal with the recipe!

      Reply

  15. Jaime on 12/9/14 at 12:52 am

    Yum!! I love sweet potatoes, but I’m not a red meat eater, think hubby will mind if I make him a steak and keep the sweet potatoes for myself?

    Reply

  16. Dean Patino on 12/8/14 at 9:52 pm

    What a great article honoring your late father-in-law George. Thank you for sharing that deliciously looking recipe, yum! Did you say over 32k of photos…you rock Jaden!

    Reply

  17. Karen Osburn on 12/8/14 at 4:28 pm

    Drooling with this recipe! What do you think would be a good sub for the brown sugar? Could I use maple syrup instead? Thanks Jade!

    Reply

  18. Laura on 12/8/14 at 2:43 pm

    OMG! It sounds so delicious and what’s more so easy!! Thanks for sharing!!!!! Laura

    Reply

  19. Jodi Flynn on 12/8/14 at 12:50 pm

    Oh my goodness, Jaden. What a wonderful story to go along with the recipe. And sweet potato casserole sounds delicious. I will make it and certainly remember the quirks of family members who have passed. Thank you!

    Reply

  20. Maritza Parra on 12/8/14 at 10:49 am

    Jaden, As a formerly non-cooking woman in a relationship with a fabulous home chef, I’m loving all the step-by-step recipes you share here! (I’m fast becoming a little “sous chef”) AND thank you for sharing your wonderful family stories… beautiful!

    XOXO, Maritza

    Reply

  21. Kaly McKenna on 12/8/14 at 10:00 am

    Thank you for sharing your memories with us. It always amazes me the flood of memories that food can bring into my life. Your way of honoring your loved ones through sharing food in their memory is something I will take with me. And…the recipe even looks like something I can do!!

    Reply

  22. Carol on 12/5/14 at 9:27 am

    I’ve been making this for years in fact it has been passed down from one generation to the next. My nanan (godmother) originally made these abs since she too is gone now, we make them in her honor. I live in the New Orleans area and never realized ithe recipe came from Ruth Chris. Since I’m in charge of making this for every holiday and we usually have a very very large crowd, I do cheat a little. I use canned sweet potatoes with the liquid drained. I also make this in a 9 x 12 pan (or larger) and leave plenty of room at the top for the pecan topping. I use a whole pound of pecans and adjust the recipe accordingly to give an almost crumbly texture to the topping. I bake it once for about 20 minutes without the topping and then bake it again with the topping on so it will slightly brown. This is my favorite dish of the holidays and apparently it is every one else’s too. We rarely have any left over! Merry Christmas!

    Reply

    • Jaden on 12/7/14 at 6:56 am

      Love it Carol! I’ve used canned sweet potatoes as well. I want to try canned pumpkin.

      Reply

  23. Julia on 12/4/14 at 8:35 pm

    My mouth is watering for a second helping of the Ruth’s Chris sweet potato casserole. Looks so scrumptious!

    Reply

  24. Betty Ann Quirino @Mango_Queen on 12/4/14 at 6:15 pm

    Oh my I didn’t realize how easy this was to make. My boys love Ruth Chris but we haven’t been to one in a while. This sweet potato casserole will bring back lots of memories. Thanks for sharing, Jaden!

    Reply

  25. Barbara on 12/4/14 at 3:55 pm

    I found this recipe in a Penzeys Spices catalog a few years ago and it became our family favorite immediately! We only got sweet potatoes during holidays when I was a kid, and I love it that we have them year ’round now!

    Reply

  26. Gabrielle on 12/4/14 at 2:57 pm

    Thank you for sharing that fond memory. I got quite teary. I’m missing a loved one myself this holiday season.

    Reply

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Ruth's Chris Sweet Potato Casserole Recipe | Steamy Kitchen (2024)

FAQs

How do you make a sweet potato casserole not runny? ›

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

Why put egg in sweet potato casserole? ›

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

How do you thicken up sweet potato casserole? ›

If you bake the sweet potatoes and don't add liquid, you will not have watery sweet potato casserole. Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like.

How many sweet potatoes for 3 cups? ›

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes.

How do you make a casserole less runny? ›

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.

How do you make a casserole less watery? ›

10 Tips To Fix Or Prevent Watery Casseroles
  1. Prep Vegetables Ahead Of Time. Vegetables boiling on a stove - Solstock/Getty Images. ...
  2. Add A Starch. ...
  3. Experiment With Pasta Or Grains. ...
  4. Take The Lid Off. ...
  5. Drain Fat From Meat. ...
  6. Choose A Dry Or Low-Fat Cheese. ...
  7. Sprinkle Seeds Into Your Bake. ...
  8. Remove Excess Liquid.
Oct 29, 2023

What not to mix with sweet potatoes? ›

I say, please, no cheese. Yes, the cheese will brown, and the dish will look nice, but it won't taste like sweet potatoes. It'll taste like cheesy sweet potatoes, a pairing that's as bad as pouring canola oil over chocolate cake. Some things just don't go together.

Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy.

Can I leave eggs out of sweet potato casserole? ›

Eggs (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

How do you tell when sweet potato casserole is done? ›

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.

Should I rinse canned sweet potatoes? ›

Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture. Most sweet potato recipes value the natural taste and texture of the yam first and foremost, adding sugar or seasonings separately instead of incorporating the canning liquid.

What are the best canned sweet potatoes? ›

Princella No Sugar Added Cut Sweet Potatoes

You don't even miss the sugar with these No Sugar Added Princella canned sweet potatoes. They are so naturally sweet. They're also ultra creamy, which we obviously loved. These are the best canned yam stand-in for someone who doesn't like their sweet potatoes too sweet (me).

How many sweet potatoes do I need for 4 people? ›

Use 1 medium sweet potato per person.

How many sweet potatoes do I need for 6 people? ›

“A general guideline to estimating how many sweet potatoes you need when hosting friends or family for a meal is one medium sweet potato per person,” Burgess says, as if she's done this many times before.

Why is my sweet potato casserole so watery? ›

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

Why is my potato casserole runny? ›

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

What do I do if my potato bake is too runny? ›

Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer.

Should sweet potato casserole be firm? ›

you should see it firm, but still paste like. Once it bulges and you start to see cracks, it will be overcooked. You don't need anything of those fancy gadgets for casserole! You can grab a potato masher or whisk and mash them up.

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