Ruth’s Chris Copycat Sweet Potato Casserole

Sweet potato casserole has always been a showstopper at holiday dinners, and this version, inspired by the famous Ruth’s Chris Sweet Potato Casserole, might just become your new go-to. Creamy, buttery sweet potatoes are topped with a crunchy, golden pecan streusel that adds the perfect balance of sweet and nutty. It’s the kind of dish that fills the kitchen with the comforting aroma of fall and has everyone reaching for seconds.

I love how this recipe doubles as a make ahead sweet potato casserole. You can prep it the day before Thanksgiving or any special dinner, then pop it in the oven just before serving. This makes hosting feel a lot less stressful while still giving you that freshly baked taste and impressive presentation. The creamy texture and lightly caramelized topping will have your guests thinking you spent all day in the kitchen—even if you didn’t.

The beauty of this casserole is in its simplicity. Just a few quality ingredients—sweet potatoes, butter, brown sugar, and pecans—come together to create something magical. It pairs beautifully with a variety of thanksgiving side dishes, from roasted vegetables to savory stuffing, making it a versatile addition to your holiday table. You don’t need to be a gourmet chef to pull off a dish that tastes like it came straight from Ruth’s Chris.

What makes this Ruth Criss sweet potato casserole truly special is how it hits every texture perfectly. The potatoes are smooth and velvety, while the topping adds just the right amount of crunch. Every bite is rich and flavorful, with a little hint of cinnamon and nutmeg to bring out that classic holiday warmth. It’s more than just a side dish—it’s the kind of dish that people will remember long after the feast is over.

Why You’ll Love It

• Classic restaurant flavor at home – This copycat version captures everything that makes Ruth’s Chris Sweet Potato Casserole irresistible, from the creamy sweet potatoes to the perfectly crunchy pecan topping, without ever leaving your kitchen.
• Make ahead convenience – You can assemble this casserole a day in advance, which means less stress on busy holiday mornings and more time to enjoy your guests. Just bake it when you’re ready, and it tastes like it was made fresh.
• Perfect balance of textures – Silky, buttery sweet potatoes meet a crunchy, caramelized topping. Every bite has that “soft meets crisp” magic that keeps everyone coming back for seconds.
• Pairs beautifully with thanksgiving side dishes – Whether it’s roasted turkey, green beans, or stuffing, this casserole fits seamlessly on any holiday table, elevating your spread without stealing the spotlight.
• Kid-friendly and crowd-pleasing – The sweet, comforting flavors appeal to everyone, from picky eaters to seasoned foodies, making it a guaranteed hit for family gatherings or dinner parties.

Ingredient List

For the Sweet Potato Base

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ¼ cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the Pecan Topping

• 1 cup pecans, chopped
• ½ cup brown sugar, packed
• ¼ cup all-purpose flour
• 4 tbsp unsalted butter, melted
• ¼ tsp ground cinnamon

Ingredient Notes

• I always use dark brown sugar for the sweet potato base—it adds a rich, caramel flavor that light brown sugar just can’t match.
• Don’t skip the vanilla extract! It brightens the sweetness and makes the casserole taste extra decadent.
• Pecans are essential here. I like to toast them lightly before mixing—they get even crunchier and more aromatic.
• Use whole milk instead of skim or low-fat—it keeps the sweet potatoes creamy and smooth.
• Cinnamon and nutmeg aren’t just spices; they give that cozy, holiday flavor that makes this dish feel like a special treat.

Kitchen Equipment Needed

• Large pot – For boiling sweet potatoes until tender. I love a heavy-bottomed one; it heats evenly.
• Mixing bowls – One for the sweet potatoes, one for the topping. Glass or stainless works best.
• Hand mixer or potato masher – To mash the sweet potatoes until silky smooth. I usually grab my hand mixer for extra creaminess.
• Measuring cups and spoons – Accurate measurements keep this casserole perfectly balanced.
• 9×13-inch baking dish – For baking everything together; I like glass so I can see the topping caramelize.
• Spatula – For folding in butter and sugar without making a mess.
• Oven mitts – Essential for safely pulling that golden casserole out of the oven.

Instructions

Step 1: Cook the Sweet Potatoes

1. Peel and cube the sweet potatoes into roughly 1- to 2-inch pieces.
2. Place them in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
   Pro Tip: Start with cold water to ensure even cooking so the sweet potatoes don’t end up mushy on the outside and firm inside.

Step 2: Mash the Sweet Potatoes

1. Drain the cooked sweet potatoes and return them to the pot.
2. Add melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
3. Use a hand mixer or potato masher to mash until smooth and creamy.
   Pro Tip: If using a hand mixer, start on low speed to avoid splattering, then increase gradually for a silky texture.

Step 3: Prepare the Pecan Topping

1. In a medium bowl, combine chopped pecans, brown sugar, flour, melted butter, and cinnamon.
2. Stir until the mixture is crumbly and evenly coated.
   Pro Tip: Toast the pecans lightly in a dry skillet for 2–3 minutes to boost the flavor before mixing them in.

Step 4: Assemble the Casserole

1. Preheat your oven to 350°F (175°C).
2. Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
3. Sprinkle the pecan topping evenly over the sweet potatoes. Press down lightly so it sticks but doesn’t flatten completely.

Step 5: Bake to Perfection

1. Bake uncovered for 25–30 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
2. Remove from the oven and let cool for 5 minutes before serving.
   Pro Tip: Keep an eye on the topping during the last 5 minutes—oven temperatures vary, and you want it perfectly caramelized, not burnt.

Step 6: Serve and Enjoy

1. Use a spatula to scoop out portions onto plates.
2. Pair with your favorite thanksgiving side dishes like roasted turkey, green beans, or stuffing.
3. Watch everyone enjoy the creamy, sweet, and crunchy magic!

Tips and Tricks for Success

• Don’t overcook the sweet potatoes – They should be tender but not falling apart; this helps keep the texture smooth and creamy.
• Mash while warm – Sweet potatoes mash best when still hot; it makes the mixture easier to blend with butter and milk.
• Evenly distribute topping – Press lightly so the pecans stick but the topping remains crumbly.
• Make ahead – Assemble the casserole the night before and refrigerate; bake just before serving for a fresh-out-of-the-oven taste.
• Check your oven – Baking times vary, so keep an eye on the topping to avoid burning while ensuring it’s golden and crisp.

Ingredient Substitutions and Variations

• Butter alternative – Use coconut oil or plant-based butter for a dairy-free version.
• Milk swap – Almond, oat, or soy milk works just fine if you want a lighter or dairy-free option.
• Nut variation – Pecans can be swapped for walnuts or even almonds for a different crunch.
• Sweet potato alternative – Japanese or yams can be used; they’ll give a slightly different flavor and sweetness.
• Spice twist – Add a pinch of ginger or allspice for a warm, extra holiday flavor.

Serving Suggestions

• I love serving this casserole alongside roasted turkey and a tangy cranberry sauce—it balances the sweetness beautifully.
• Pair it with sautéed green beans or Brussels sprouts for a fresh, crisp contrast to the creamy sweet potatoes.
• Serve it with stuffing and gravy for a classic Thanksgiving plate that hits all the cozy flavors.
• I sometimes add a dollop of whipped cream cheese on top right before serving—it’s indulgent and so delicious!
• For a casual weeknight dinner, try it with baked chicken and a simple side salad; it turns a regular meal into something special.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for later – Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra 10–15 minutes to the baking time.
• Reheat in the oven – Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through.
• Microwave option – Portion out servings and microwave on medium for 1–2 minutes, stirring halfway for even heat.
• Keep topping crunchy – If reheating leftovers, sprinkle a few extra chopped pecans on top to refresh the crunch.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can assemble it the night before and refrigerate. Bake it just before serving for that fresh, golden topping.

Can I use canned sweet potatoes instead of fresh?

You can, but fresh sweet potatoes give the best flavor and texture. If using canned, drain well and mash thoroughly to avoid excess liquid.

Can I make this dairy-free?

Yes! Swap butter for coconut oil or plant-based butter and use almond, oat, or soy milk instead of regular milk.

How do I keep the topping crunchy?

Bake uncovered and avoid covering the casserole immediately after baking. If reheating, add a few fresh chopped pecans on top to refresh the crunch.

Can I double the recipe for a larger crowd?

Definitely! Use a larger baking dish or two 9×13-inch dishes. Just keep an eye on baking time—it may need a few extra minutes to heat through.

Can I use other nuts instead of pecans?

Yes! Walnuts, almonds, or even a mix of your favorite nuts work wonderfully and add a different flavor profile.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tips, tweaks, and success stories with this cozy, crowd-pleasing casserole.