Copycat Ruth’s Chris Sweet Potato Casserole is a delightful mix of creamy, sweet, and crunchy all in one dish. The base is smooth mashed sweet potatoes with just the right amount of sweetness, topped with a crunchy layer of brown sugar, pecans, and buttery goodness. It’s a perfect side dish, especially when you want to add some warmth and comfort to your meal.
I’ve made this casserole several times when I wanted to impress family or friends because it always disappears fast. My favorite part is that crunchy pecan topping – it adds such a nice texture contrast to the soft, creamy potatoes underneath. It’s a recipe that’s easy to customize too; sometimes I add a little cinnamon or nutmeg for extra flavor.
Serving this casserole makes any holiday or special dinner feel a bit more festive. I like to make it ahead of time so the flavors meld overnight, then pop it in the oven right before eating. Whether you’re hosting a big dinner or just want to treat yourself, this sweet potato casserole feels like a warm hug on a plate.
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh sweet potatoes for the best flavor and texture. If you can’t find fresh, canned sweet potatoes (unsweetened) can work in a pinch, but fresh always tastes better.
Butter: Unsalted butter controls the salt level. If you want a dairy-free option, try vegan butter or coconut oil—both add richness.
Milk: Whole milk is ideal to keep the casserole creamy. You can substitute with any milk you like: plant-based milks such as almond or oat milk work well, just choose unsweetened versions.
Eggs: Eggs help bind and give creaminess. For egg-free diets, you could use flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water per egg) but texture might vary slightly.
Pecans: Pecans add a wonderful crunch and nutty flavor. If you’re allergic or don’t have pecans, walnuts or almonds can be good alternatives.
Brown Sugar: This gives the topping its classic caramelized sweetness. You can replace it with coconut sugar or maple syrup for a different taste.
How Can I Get the Sweet Potato Filling Super Smooth and Creamy?
A great creamy filling is all about proper cooking and mashing:
- Start by boiling your sweet potato chunks until they’re very tender. Check with a fork: it should slide in with no resistance.
- Drain well to avoid watery mashed potatoes.
- Use a potato masher for a coarse mash or a hand mixer for ultra-smooth texture. Avoid a food processor, which can make the potatoes gummy.
- Add the melted butter and milk gradually while mashing to build creaminess.
- Mix in eggs and vanilla last so everything blends evenly.
Patience here makes a big difference; a smooth, creamy base contrasts nicely with the crunchy topping.
What’s the Best Way to Make a Crunchy, Golden Pecan Topping?
The topping is the star for texture and flavor, so here are some tips:
- Mix all topping ingredients until crumbly but sticky enough to hold together.
- Spread an even layer of topping so it bakes evenly.
- Bake until you see a golden-brown color and the topping feels crisp when touched.
- For extra crunch, toast your pecans lightly before mixing.
This topping is simple but delightful—sweet, buttery, and packed with nutty goodness.
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes until tender, which makes mashing easier.
- Mixing bowls – handy for blending the sweet potato filling and topping ingredients.
- Masher or hand mixer – helps get the sweet potatoes smooth and creamy.
- 9×13 inch baking dish – perfect for baking and serving your casserole.
- Measuring cups and spoons – for accuracy in ingredients so everything comes out just right.
- Spatula or spoon – to spread the sweet potato mixture and sprinkle the topping evenly.
Flavor Variations & Add-Ins
- Spiced upgrade: Add a pinch of nutmeg or ginger to the filling for extra warmth and spice.
- Cheesy twist: Mix in a cup of shredded cheddar or cream cheese into the filling for added richness.
- Berry boost: Top the casserole with a handful of fresh or dried cranberries for tartness and color.
- Marshmallow topping: Broil the casserole for a few minutes after baking, then add mini marshmallows on top until golden for a classic touch.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 3 pounds sweet potatoes (about 4 large)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/3 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
For the Topping:
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, roughly 20 minutes to boil the sweet potatoes, and 30-40 minutes to bake, so plan for about 1 hour total to have this delicious casserole ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a similar casserole dish so your casserole won’t stick.
2. Cook the Sweet Potatoes:
Peel and chop the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the water well.
3. Mash and Mix the Sweet Potatoes:
Transfer the drained sweet potatoes to a large mixing bowl. Use a potato masher or hand mixer to mash them until smooth. Add granulated sugar, melted butter, milk, eggs, vanilla extract, salt, and cinnamon if you want a little spice. Mix everything well until smooth and creamy.
4. Assemble the Casserole:
Pour the sweet potato mixture into the prepared baking dish, smoothing the top evenly.
5. Make and Add the Topping:
In another bowl, mix chopped pecans, flour, brown sugar, cinnamon, salt, and melted butter until it becomes crumbly. Sprinkle this topping evenly over the sweet potatoes.
6. Bake to Perfection:
Place the casserole in the oven and bake for 30 to 40 minutes. You’ll know it’s ready when the topping is golden brown and crisp, and the casserole is heated through.
7. Serve and Enjoy:
Let the casserole sit for a few minutes after baking. You can add a dollop of whipped cream or marshmallows on top if you like. Serve warm and enjoy this creamy, sweet, and crunchy delight!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mashing to avoid a watery casserole.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare and assemble the casserole a day before baking, cover it tightly, and refrigerate. Bake as directed when ready to serve.
What Can I Substitute for Pecans in the Topping?
If you’re allergic or don’t have pecans, walnuts or almonds make great substitutes and will still add that nice crunchy texture.
