Ruth’s Chris Sweet Potato Casserole Recipe — Signature Side Dish

Last Updated December 21st, 2022 at 11:03 pm by Lisa

For fans of Sweet Potato Casserole, this is a faithful copy of the signature side served at Ruth’s Chris Steak House, with an optional maple twist that brightens the classic flavor.

The contrast between the light, whipped sweet potato base and the crunchy pecan streusel makes this holiday side extra special. It’s rich, comforting, and always a crowd pleaser.

Why This Ruth’s Chris Recipe Is So Good

The first time I made this copycat Ruth’s Chris recipe it became an instant favorite with friends and family. The ingredients are straightforward, come together quickly, and deliver that familiar restaurant-style taste.

• The smooth, creamy sweet potato filling paired with a buttery pecan crumble is heavenly.
• I add a touch of maple syrup for a subtle, warm sweetness—optional but delicious.
• Vanilla extract deepens the flavor; homemade vanilla makes a lovely gourmet gift.
• All ingredients are easy to find at your local grocery store, and many are pantry staples.
• Leftovers freeze well: scoop portions onto a parchment-lined tray, freeze, then transfer to bags or containers. Reheat on a sheet pan at 350°F until warmed through.
• The whipped texture of the filling is light and irresistible.
• The pecan crumble topping is crunchy and buttery—absolutely worth it.
• Maple and vanilla elevate this classic Thanksgiving side into a recipe you’ll want to make year after year.

Ruth’s Chris Sweet Potato Casserole

Copycat Recipe

Ruth’s Chris is known for expertly prepared steaks and classic sides. This sweet potato casserole is their signature side dish; the recipe below mirrors the restaurant version with the option to add maple syrup for extra flavor.

Sweet Potato Filling

• Sweet potatoes
• Granulated sugar
• Sea salt
• Vanilla extract
• Beaten egg
• Soft butter
• Maple syrup (optional)

Pecan Topping Mix

• Brown sugar
• All purpose flour
• Chopped pecans
• Melted butter

Sweet Potato Mixture

Bring a large pot of water to a boil.

Step 1: Peel 4 large sweet potatoes (this yields about 6 cups mashed or riced). Slice each potato into halves, then cut into 1″ chunks.

Step 2: Boil the chunks for about 15 minutes, until fork-tender. Drain well.

Step 3: For the smoothest texture, press the cooked potatoes through a ricer or use a potato masher. A fork works in a pinch.

Step 4: In a large bowl, combine the mashed sweet potatoes with 1/4 cup maple syrup (optional), 3/4 cup granulated sugar, 1/4 teaspoon sea salt, 1/2 teaspoon vanilla extract, 1 well-beaten egg, and 1/4 cup soft butter. Mix thoroughly or whip with a hand mixer until light and creamy.

Step 5: Butter a shallow baking dish and spread the sweet potato mixture evenly in the dish.

Streusel Topping

Step 1: In a small bowl, mix 3/4 cup brown sugar, 1 cup all-purpose flour, 3/4 cup chopped pecans, and 1/4 cup melted butter until combined.

Step 2: Sprinkle the streusel evenly over the sweet potato layer.

Step 3: Bake in a preheated oven at 350°F for 30–45 minutes, until the top is golden and the filling is warmed through. Serve warm.

Leftover Sweet Potato Casserole Tips

Leftovers keep well in the refrigerator for a couple of days or can be frozen for longer storage. Scoop individual portions onto a parchment-lined baking sheet, freeze until solid, then transfer to airtight bags or containers. Reheat portions on a baking tray in a 350°F oven until heated through. Store frozen portions up to two months for best quality.

Sweet Potato Casserole FAQs

More Holiday Side Dish Ideas

Sweet potato casserole pairs beautifully with classic holiday sides. Consider serving it alongside mashed potatoes, stuffing, roasted vegetables, or a bright cranberry relish to balance the richness.

• Fresh cranberry relish offers a bright, tart contrast to richer dishes.
• Make-ahead mashed potatoes can simplify your holiday timeline and reheat well.
• Sausage dressing (stuffing) brings savory depth with bread, sausage, and dried fruit.
• Soft dinner rolls and other warm breads make the spread complete.

• Soft dinner rolls are a favorite at holiday tables.
• For a sweeter twist, try coconut-pecan sweet potatoes topped with toasted marshmallows.
• Pineapple-orange cranberry sauce adds a tropical note to the feast.

Sweet Potato Casserole Recipe (Ruth’s Chris Copycat)

This recipe recreates the restaurant-style sweet potato casserole with a fluffy, whipped base and a buttery pecan streusel. The maple syrup is optional but recommended for added warmth.

Prep Time 20 minutes

Cook Time 15 minutes

Baking Time 45 minutes

Total Time 1 hour 20 minutes

Servings 12

Calories 263 kcal

Author Lisa Hatfield

Equipment

• Cutting board
• Chef knife
• Ricer or potato masher

Ingredients

Mashed base

• 4 large sweet potatoes (about 6 cups mashed or riced)
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 whole egg, well beaten
• 1/4 cup butter, room temperature
• 1/4 cup maple syrup (optional)

Topping mix

• 3/4 cup brown sugar
• 1 cup all-purpose flour
• 3/4 cup chopped pecans
• 1/4 cup melted butter

Instructions

Sweet Potato Mashed Base

1. Bring a large pot of water to a boil. Peel the sweet potatoes, cut into 1″ chunks.
2. Boil the pieces about 15 minutes until fork tender, then drain.
3. Rice or mash the potatoes until smooth. A hand mixer can be used to whip them light.
4. Stir in maple syrup (if using), sugar, salt, vanilla, beaten egg, and soft butter until combined.
5. Butter a shallow baking dish and spread the sweet potato mixture evenly in the dish.

Pecan Streusel Topping

1. Mix melted butter, brown sugar, flour, and chopped pecans until combined.
2. Sprinkle the streusel evenly over the sweet potato layer.
3. Bake in a preheated 350°F oven for 30–45 minutes until the top is golden. Serve warm.

Leftovers

1. Scoop leftovers onto a parchment-lined sheet, freeze, then transfer to airtight bags for storage.
2. Defrost overnight in the refrigerator and reheat in the oven. Best if eaten within two months.

Notes

Make Ahead

You can make and bake this casserole up to three days ahead; reheat before serving.

Yield

Four large sweet potatoes yield approximately 6 cups mashed or riced.

Nutrition

Serving: 12 | Calories: 263 kcal | Carbohydrates: 44 g | Protein: 3 g | Fat: 9 g | Sugar: 31 g | Vitamin A: 3283 IU