The Sweet Potato Casserole of Your Dreams is Here

Hey there, friend! Come on in, pull up a stool, and let’s talk about one of life’s greatest simple pleasures: that moment when a baking dish emerges from the oven, bubbling, fragrant, and promising something truly spectacular. If you’ve ever been to a Ruth’s Chris Steak House, you know exactly the dish I’m talking about. The one that makes you close your eyes after the first bite. The one that somehow upstages the steak. The legendary Sweet Potato Casserole.

For years, I considered it this magical, unattainable wonder. A dish so perfect it could only exist within the hallowed, dimly lit walls of the restaurant. But my friends, I am here to tell you that the magic can—and will—happen in your very own kitchen. This isn’t just a side dish; it’s a conversation piece, a memory-maker, and quite frankly, dessert cleverly disguised as a vegetable.

Today, we’re rolling up our sleeves (and probably getting our aprons a little messy) to create my Ruth’s Chris-Inspired Sweet Potato Casserole. We’re talking about a base so buttery, creamy, and velvety-smooth it’s like sweet potato clouds. And then, the pièce de résistance: a crunchy, crackly, buttery brown sugar and pecan topping that provides the most glorious contrast in every single bite. This recipe is my love letter to comfort food, and I am so thrilled to share it with you. Get ready to become a holiday hero.

A Casserole That Stole the Show

I’ll never forget the first time this casserole truly became legend in my family. It was a chaotic Thanksgiving a few years back. The turkey was a little dry, I’d accidentally over-salted the green beans, and my niece was using a drumstick as a microphone. It was, in a word, a beautiful disaster. But then, I brought out this casserole. The golden, pecan-studded top glistened under the dining room lights. The silence that fell as everyone took their first bite was deafening. Then came the chorus of “Oh my goodness,” and “Olivia, what is this?”

My uncle, a man of few words, looked me dead in the eye and said, “You could serve me a plate of just this, and I’d call it the best meal of the year.” The turkey was forgotten. The slightly-sad green beans were forgiven. This casserole had done what all the best food does: it brought us together, made us laugh, and created a core memory. It’s been the undisputed star of the table ever since, requested for every single gathering. It’s more than a recipe; it’s a little bowl of joy.

Gathering Your Casserole Crew: The Ingredients

Part of the magic here is the simplicity of the ingredients. We’re not using any crazy, hard-to-find items. This is all about transforming humble, beautiful components into something extraordinary. Here’s your shopping list, with a few of my chef-y insights to guide you.

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large): This is your foundation! I highly recommend roasting your own sweet potatoes (poke them with a fork and bake at 400°F for 45-60 mins) instead of using canned. The flavor is deeper, richer, and less watery. But in a pinch, two (15-oz) cans, well-drained, will work!
• 1 cup granulated sugar: This seems like a lot, but it’s what creates that signature, almost custard-like sweetness. For a deeper flavor, you can swap half of it with brown sugar.
• 1/2 cup melted butter: Butter = flavor. Use unsalted so you can control the seasoning, but if salted is all you have, just don’t add any extra salt later. I use it melted so it incorporates seamlessly into the creamy base.
• 2 large eggs, beaten: Our binding agent! The eggs give the base structure and a lovely, rich texture. Make sure they’re at room temperature to blend in smoothly.
• 1 teaspoon vanilla extract: The secret weapon! Vanilla adds a warm, aromatic depth that makes the sweet potatoes taste even more dessert-like. Don’t skip it.
• 1/2 cup milk: Whole milk will give you the creamiest result, but 2% or even a full-fat canned coconut milk for a dairy-free version works beautifully here.

For That Iconic Pecan Topping:

• 1 cup chopped pecans: Toasting these first is my #1 pro-tip! Spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. It unlocks their nutty oils and takes the crunch factor to a whole new level.
• 1 cup packed brown sugar: I use dark brown sugar for its robust molasses flavor, but light brown works perfectly too. Pack it firmly into your measuring cup for that perfect, clumpy topping.
• 1/3 cup all-purpose flour: This is what helps bind the melted butter and sugar into those irresistible, crumbly clusters.
• 1/3 cup melted butter: More butter! This is what creates the caramelized, crispy-crunchy texture as it bakes. It’s non-negotiable and utterly delicious.

Let’s Build Some Magic: Step-by-Step Instructions

Okay, team! Aprons on, oven preheating, and let’s get to the fun part. This recipe comes together in a flash, and I’ll be with you every step of the way with my favorite little hacks.

1. Preheat and Prep. First things first, get that oven heating to a cozy 350°F (175°C). This is the perfect temperature to cook the casserole through while giving the topping time to get golden and glorious. Take your 9×13-inch baking dish and give it a light coating of butter or non-stick spray. We don’t want any deliciousness sticking to the pan! Chef’s Tip: If you’re using a glass or ceramic dish, you don’t need to preheat it. But if you’re using a metal pan, placing it in the oven as it preheats can help the bottom cook more evenly.
2. Create the Creamy Base. In a large bowl, add your gorgeous, vibrant mashed sweet potatoes. To them, add the granulated sugar, that 1/2 cup of melted butter, the beaten eggs, vanilla extract, and milk. Now, here’s the key: mix it until it’s smooth. I like to use a handheld mixer on medium for about a minute. It incorporates air and ensures there are no lumps, giving you that signature silky texture. If you’re going for a more rustic, hand-mashed feel, that’s wonderful too! Just make sure it’s well combined. Chef’s Tip: Taste your base! This is your moment. Want a touch more vanilla? Go for it. Think it could use a pinch of salt? Add it now. Cooking is about making it yours.
3. Spread the Love. Pour your smooth, dreamy sweet potato mixture into your prepared baking dish. Use a spatula to spread it into a beautiful, even layer. We’re creating the perfect canvas for our crunchy masterpiece. Chef’s Tip: Give the dish a little tap-tap-tap on the counter to settle the mixture and knock out any air bubbles.
4. Make the Crunchy Crown. In a separate, medium-sized bowl, combine your toasted pecans, packed brown sugar, and flour. Give that a stir with a fork to combine. Now, pour in the 1/3 cup of melted butter. Mix it all together until it resembles a crumbly, wet sand-like consistency. You should see lovely little clumps forming—that’s exactly what you want! Those clumps will bake up into the most delightful crunchy bits. Chef’s Hack: Feeling fancy? Add a tiny pinch of flaky sea salt or a dash of cinnamon to the topping mixture. It adds a wonderful little flavor surprise.
5. Top It Off. Now for the satisfying part! Take handfuls of your pecan topping and sprinkle it evenly over the entire surface of the sweet potatoes. Don’t press it down; just let it rest gently on top, creating a blanket of nutty, sugary goodness. Chef’s Tip: For maximum crunch coverage, I start around the edges and work my way into the center, making sure every future spoonful gets its fair share of topping.
6. Bake to Perfection. Carefully place your beautiful creation in the preheated oven. Now, set your timer for 30 minutes, but here’s the real secret: you’re not just waiting for the timer. You’re waiting for the visual cues. Bake until the edges of the sweet potatoes are lightly bubbling and the pecan topping is a deep golden brown and looks crisp. This usually takes 30-35 minutes. Chef’s Tip: If your topping is browning too quickly, you can loosely tent the dish with aluminum foil for the last 10 minutes of baking.
7. The Hardest Part: Let it Rest! I know, I know. The aroma filling your kitchen is pure torture. But trust me on this one. Pull the casserole out of the oven and let it rest on a cooling rack for at least 10-15 minutes before serving. This allows the base to set slightly, making it easier to scoop and ensuring you get those perfect, clean layers in every serving. It’s worth the wait, I promise!

How to Serve This Masterpiece

Presentation is part of the fun! I love serving this casserole right from the baking dish at the table—it’s rustic and inviting. Use a large spoon to dig down deep, ensuring you get a generous portion of that creamy base and a hefty scoop of the crunchy topping in every serving. It’s the perfect partner to your holiday turkey or ham, but honestly, I’ve been known to make a batch on a random Tuesday and eat a bowl of it with a side of roasted chicken. It’s that good. For a truly over-the-top experience, a tiny dollop of freshly whipped cream on the side never hurt anybody!

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Maple Kissed: Replace the granulated sugar in the base with 3/4 cup pure maple syrup for a deep, autumnal flavor.
• Nut-Free Crunch: Swap the pecans for an equal amount of crushed cornflakes or gluten-free oats for a nut-free alternative that’s still wonderfully crunchy.
• Spiced & Nice: Add 1 teaspoon of cinnamon and a 1/4 teaspoon of nutmeg to the sweet potato base for a warm, spiced flavor profile.
• Bourbon Bliss: Stir 2 tablespoons of bourbon into the sweet potato mixture along with the vanilla for a sophisticated, grown-up kick.
• Mini Marvels: Divide the mixture into a greased muffin tin for adorable, single-serving portions. Just reduce the baking time to about 20-25 minutes!

From My Kitchen to Yours: Chef’s Notes

This recipe has been on quite a journey with me. The first time I tried to make it, I was so impatient that I didn’t let the roasted sweet potatoes cool before I peeled them. Let’s just say I did a little “hot potato” dance around the kitchen and learned a valuable lesson about patience! Over the years, I’ve found that roasting the potatoes is the single biggest flavor upgrade. It caramelizes their natural sugars in a way boiling just can’t. I’ve also learned not to stress about making it picture-perfect. A little swirl in the base or an uneven sprinkle on the topping just adds to its homemade charm. This dish is meant to be shared with love, not stress.

Your Questions, Answered!

I’ve made this casserole more times than I can count, and I’ve heard all your wonderful questions. Here are the answers to the most common ones!

Q: Can I make this casserole ahead of time?
A: Absolutely! You have two great options. 1) Assemble and Refrigerate: Prepare the entire casserole, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, but add 5-10 minutes to the baking time since it will be cold. 2) Freeze It: Assemble the casserole (unbaked) in a freezer-safe dish, wrap it tightly in a few layers of plastic wrap and foil, and freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking as directed.

Q: My topping got a little soggy. What happened?
A: The most common culprit is under-baking. Make sure you see those little bubbles around the edges—that’s your sign it’s hot enough throughout. Also, ensure your sweet potato base isn’t too wet; if you’re using homemade, let them drain well after mashing. And finally, don’t add the topping until right before it goes in the oven to prevent the butter from soaking in.

Q: Can I use canned yams or sweet potatoes?
A: You can, but be careful! Look for cans that say “sweet potatoes in water” and drain them very well. I’ll even pat them dry with a paper towel. Avoid the ones packed in heavy syrup, as they will make your casserole far too sweet and watery.

Q: Is there a way to make this less sweet?
A: For sure! You can confidently reduce the granulated sugar in the base to 3/4 or even 1/2 a cup. The sweet potatoes are naturally sweet, so it will still be delicious. You could also reduce the brown sugar in the topping by a quarter cup if you prefer.

Ruth’s Chris-Inspired Sweet Potato Casserole : Buttery, Creamy, and Crunchy Perfection

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• Author: OliviaBennett

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Description

A velvety sweet potato base topped with a buttery, crunchy pecan topping—this casserole is a holiday hero and conversation starter. Comfort food meets dessert in every decadent bite.

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Ingredients

Scale 1x2x3x

Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large, roasted)

• 1 cup granulated sugar (or ½ cup sugar + ½ cup brown sugar for depth)

• ½ cup melted unsalted butter

• 2 large eggs, beaten

• 1 tsp vanilla extract

• ½ cup milk (whole or 2%; canned coconut milk for dairy-free)

Pecan Topping:

• 1 cup chopped pecans, toasted

• 1 cup packed brown sugar

• ⅓ cup all-purpose flour

• ⅓ cup melted butter

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Instructions

1. Preheat & Prep:

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Make the Base:

• In a large bowl, combine mashed sweet potatoes, sugar, melted butter, beaten eggs, vanilla, and milk.

• Mix until smooth using a handheld mixer or by hand. Taste and adjust sweetness or add a pinch of salt if desired.

3. Spread the Base:

• Pour sweet potato mixture into the prepared dish, spreading evenly. Tap gently on the counter to remove air bubbles.

4. Prepare the Topping:

• In a medium bowl, mix toasted pecans, brown sugar, and flour.

• Add melted butter and stir until clumps form (wet sand-like consistency). Optional: add a pinch of cinnamon or flaky sea salt for extra flavor.

5. Top the Casserole:

• Sprinkle pecan topping evenly over the sweet potato base. Do not press down.

6. Bake:

• Bake 30–35 minutes until edges bubble and topping is golden brown.

• If topping browns too quickly, tent loosely with foil for the last 10 minutes.

7. Rest & Serve:

• Let casserole rest 10–15 minutes before serving for clean layers and easy scooping

Notes

• Make Ahead: Assemble and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking if cold. Or freeze unbaked for up to 2 months; thaw overnight before baking.

• Maple Flavor: Replace sugar with ¾ cup pure maple syrup.

• Nut-Free Crunch: Substitute pecans with crushed cornflakes or oats.

• Spiced: Add 1 tsp cinnamon + ¼ tsp nutmeg to the base.

• Bourbon Kick: Stir 2 tbsp bourbon into the base with vanilla.

• Mini Portions: Use a greased muffin tin; bake 20–25 minutes.

Nutrition

• Calories: 350 cal Per Serving
• Sugar: 30g
• Fat: 16g
• Carbohydrates: 50g
• Protein: 4g

A Quick Nutritional Glance

While this is definitely a special occasion, indulgent treat, here’s a rough estimate per serving (based on 12 servings): approximately 360-400 calories, 20g fat, 42g carbohydrates, and 3g protein. Remember, the joy and community it brings are good for the soul, too!

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 10-12

Final Thoughts: Your New Holiday Tradition Awaits

And just like that, you’re ready to create a dish that doesn’t just sit on the table—it becomes the heart of it. This Ruth’s Chris-inspired sweet potato casserole is more than a recipe; it’s a promise of the smiles, the “oohs” and “aahs,” and the satisfied silence that falls when people taste something truly special.

Remember, the magic lies in that beautiful contrast: the impossibly creamy, cloud-like base meeting the crackly, buttery, nutty crunch of the topping. You now hold the secrets to achieving that perfect balance, from toasting your pecans for maximum flavor to letting the casserole rest so every scoop is picture-perfect.

So, as you preheat your oven and gather your ingredients, know that you’re not just making a side dish. You’re crafting a core memory. You’re preparing to be the person who brought that casserole—the one everyone talks about for years to come.

I am so incredibly excited for you and your loved ones to experience this. From my chaotic kitchen to yours, I’m sending you all the warm, buttery, sweet potato vibes for a truly unforgettable meal.

Now, go forth and bake with confidence! And when you do, I’d love to hear all about it. Tag me in your photos or send me a note. Sharing these moments of joy is my favorite part.

Happy baking!