Copycat Ruth’s Chris Sweet Potato Casserole is a delightful dish that brings together creamy mashed sweet potatoes with a crunchy, buttery pecan topping. The sweet potatoes have just the right balance of sweetness and spice, making this casserole a comforting treat that reminds me of holiday dinners. The pecan topping adds a satisfying crispness that makes every bite extra special.
I love making this casserole when I want to impress guests without spending hours in the kitchen. What I find great about this recipe is how it manages to capture that restaurant-quality feel while using simple ingredients you probably already have at home. The rich, smooth sweet potatoes combined with the toasted pecans and brown sugar topping always get compliments—and sometimes second helpings!
My favorite way to serve this sweet potato casserole is alongside a roast chicken or turkey, especially during the holidays when everyone is gathering around the table. It’s one of those dishes that feels cozy and familiar but still special enough to bring a smile to everyone’s face. I often make a batch ahead of time, then pop it in the oven just before guests arrive so it’s warm and bubbly right when it’s time to eat.
Key Ingredients & Substitutions
Sweet Potatoes: Use firm, large sweet potatoes for a creamy mash. If you can’t find sweet potatoes, you can try yams, but expect a slightly different flavor and texture.
Heavy Cream: Adds richness and smoothness. For a lighter version, substitute with whole milk or half-and-half.
Butter: Unsalted butter helps control saltiness. You can swap with margarine or a plant-based butter for a dairy-free option.
Pecans: These give a nutty crunch in the topping. If you’re allergic or don’t have pecans, walnuts or almonds work well too.
Brown Sugar: This gives the topping a deep sweetness and slight caramel flavor. You can use coconut sugar, but it might change the taste slightly.
How Do I Get That Perfect Crumbly and Crunchy Pecan Topping?
Making the topping just right means mixing cold butter into the dry ingredients without over-mixing.
- Start with cold butter cut into small pieces to prevent melting too fast.
- Use a pastry blender, two forks, or your fingers to cut the butter into the flour, pecans, and sugar.
- Mix until it looks like coarse crumbs—some pea-sized clumps are good!
- Spread evenly over sweet potatoes before baking for a golden, crunchy topping.
This method helps create the texture contrast that makes the casserole so yummy. Avoid overworking the butter or it may melt and create a soggy topping.
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes until they’re super tender.
- Masher or mixer – helps you mash the sweet potatoes until smooth and creamy.
- Mixing bowls – for combining ingredients and making the topping.
- Measuring cups and spoons – to measure sugar, cream, and spices accurately.
- 9×13 inch baking dish – to bake the casserole evenly and get that nice crust on top.
- Pastry cutter or forks – for mixing the cold butter into the topping ingredients.
- Spatula or spoon – to spread the sweet potato mixture and sprinkle the topping evenly.
Flavor Variations & Add-Ins
- Replace pecans with chopped walnuts or almonds for a different crunch and flavor.
- Add a splash of bourbon or vanilla extract into the sweet potato mixture for extra warmth.
- Mix in mini marshmallows on top during the last 10 minutes of baking for a gooey, marshmallow topping.
- Stir in chopped cooked apples or cranberries for a fruity twist that adds tartness and color.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
Optional for Serving:
- Whipped cream
How Much Time Will You Need?
This tasty sweet potato casserole takes about 15 minutes to prep, 15-20 minutes to boil the sweet potatoes until tender, and 30-35 minutes to bake. Plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Peel the sweet potatoes and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until the sweet potatoes are very tender and easy to mash, about 15-20 minutes. Drain completely.
2. Make the Sweet Potato Mixture:
Mash the drained sweet potatoes with a potato masher or electric mixer until smooth. In a large bowl, combine the mashed potatoes with granulated sugar, brown sugar, heavy cream, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until everything is fully blended and smooth.
3. Prepare the Topping:
In a medium bowl, mix the brown sugar, chopped pecans, and flour. Add the cold, small pieces of butter and cut them into the mixture using a pastry blender or two forks until it becomes crumbly and resembles coarse crumbs.
4. Assemble and Bake:
Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the pecan topping evenly over the sweet potatoes. Bake uncovered in the preheated oven for 30-35 minutes, until the topping is golden and the casserole is heated through.
5. Serve:
Remove the casserole from the oven and let it cool for a few minutes before serving. For an extra special touch, top each serving with a dollop of whipped cream if you like.
Enjoy your creamy, warmly spiced sweet potato casserole topped with a crunchy pecan streusel!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess moisture before mashing to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the sweet potato mixture and topping separately, refrigerate overnight, then assemble and bake before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain the crunchy topping.
Can I Substitute the Pecans in the Topping?
Yes, walnuts or almonds make great alternatives. Just chop them roughly to keep that nice crunch!
