Ruth’s Chris Sweet Potato Casserole

Oh, let me tell you about the first time I tried Ruth’s Chris Sweet Potato Casserole. It was at a friend’s Thanksgiving potluck, and one bite had me shamelessly going back for thirds. That buttery, creamy sweet potato base with that irresistible crunchy pecan topping? Absolute magic. I’ve been chasing that flavor ever since, and after years of tweaking (and a few happy accidents), I finally nailed it. This is the dish that disappears first at my holiday table—every single time.

Whether you serve it as a side dish or sneak a scoop for dessert (no judgment here!), this casserole is pure comfort in a baking dish. The sweet potatoes get velvety smooth, the topping caramelizes into this crispy, nutty perfection, and the whole thing tastes like a hug for your taste buds. If you’re looking for a showstopper that’s secretly easy to make, trust me—this is it.

Why You’ll Love Ruth’s Chris Sweet Potato Casserole

Okay, let’s talk about why this casserole is basically the MVP of any holiday table—or, honestly, any Tuesday night when you need a little extra joy. First, the texture is *everything*: that luscious, velvety sweet potato layer underneath a buttery, crunchy pecan topping? It’s like dessert and comfort food had the best baby ever. The contrast alone will have people raving.

• It’s foolproof. No fancy techniques here—just mix, sprinkle, and bake. Even if you’re usually a kitchen tornado (hi, it’s me), this recipe won’t betray you.
• Nostalgia in every bite. That brown sugar-pecan topping? It tastes like childhood Thanksgivings and grandma’s hugs. Instant crowd-pleaser.
• Leftovers are a blessing. (If you have any.) It reheats like a dream, and I won’t tell if you eat it cold straight from the fridge.
• Secretly flexible. Swap pecans for walnuts, add a dash of cinnamon, or go rogue with mini marshmallows—it’s hard to mess up.

Seriously, if you want a dish that’ll have people begging for the recipe (and maybe naming their firstborn after you), this is it.

Ingredients You’ll Need for Ruth’s Chris Sweet Potato Casserole

Alright, let’s gather up the good stuff! The beauty of this recipe is that you probably have half these things in your pantry already. But fair warning: once you smell this baking, you’ll understand why every single ingredient matters. Here’s what you’ll need:

For the Sweet Potato Mixture

• 3 cups cooked, mashed sweet potatoes – Fresh is best here, folks. Just bake or boil ‘em until fork-tender, then mash away. (But hey, if you’re in a pinch, canned works—just drain ‘em well!)
• 1 cup granulated sugar – Don’t freak out; it’s Thanksgiving. The sugar balances the natural earthiness of the sweet potatoes.
• ½ cup softened butter – Leave it on the counter for an hour, or cheat with 10 seconds in the microwave. Your call.
• 2 large eggs – Room temp is ideal, but I’ve used cold eggs in a hurry and lived to tell the tale.
• ½ teaspoon salt – Trust me, it makes the sweet flavors pop.
• ½ teaspoon vanilla extract – The secret whisper of warmth in the background.

For the Pecan Topping

• 1 cup light brown sugar – Pack it in tight like you’re building a sandcastle. That caramel-y depth is non-negotiable.
• ½ cup all-purpose flour – Just your basic scoop-and-level situation.
• 1 cup chopped pecans – Toast ‘em lightly first if you’re feeling fancy (10 minutes at 350°F—worth it).
• ⅓ cup melted butter – Because everything’s better with butter, especially when it’s holding this crunchy masterpiece together.

See? Nothing weird or hard-to-find. Now grab your favorite mixing bowl—we’re about to make magic.

Step-by-Step Ruth’s Chris Sweet Potato Casserole Instructions

Alright, let’s get to the fun part—making this beauty! It’s seriously so easy, you’ll wonder why you haven’t been making it every week. Here’s the step-by-step breakdown:

Preparing the Sweet Potato Base

1. Preheat the oven. Crank that baby up to 350°F (175°C). While it’s heating, grease a 9x13-inch baking dish. A little butter or nonstick spray works wonders.
2. Mix the sweet potato mixture. In a large bowl, toss in the mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Now, grab a hand mixer (or a sturdy spoon if you’re feeling old-school) and blend it all until it’s smooth and dreamy. No lumps allowed—unless you’re into that, I guess.
3. Spread it out. Pour the sweet potato mixture into your greased baking dish and smooth it out with a spatula. Make it nice and even because we’re about to add the pièce de résistance.

Making the Pecan Topping

4. Combine the topping ingredients. In a separate bowl, mix the light brown sugar, flour, chopped pecans, and melted butter. Stir it up until it’s crumbly and deliciously clumpy. This is where the magic happens—that crunchy, nutty, caramel-y goodness is worth every second.
5. Sprinkle it on. Take your topping and scatter it evenly over the sweet potato layer. Don’t be shy—pile it on! This is what makes the casserole unforgettable.

Baking to Perfection

6. Bake it up. Pop the dish into the preheated oven and let it bake for 30 minutes. You’ll know it’s done when the topping is golden brown and the casserole is bubbling slightly at the edges. Your kitchen will smell like heaven—fair warning.

And that’s it! Let it cool for a few minutes before serving, but honestly, I won’t judge if you dive in with a spoon straight from the oven. You’ve earned it.

Delicious Variations for Ruth’s Chris Sweet Potato Casserole

Listen, I’m all about sticking to the classic—it’s perfect as-is. But sometimes, you wanna mix things up, right? Here are a few fun twists to keep things interesting (or to use up what’s in your pantry):

• Marshmallow madness: Skip the pecan topping and go full nostalgia mode with mini marshmallows. Sprinkle ‘em on during the last 5 minutes of baking so they get gooey and toasty. Kid-approved!
• Spice it up: Add a teaspoon of cinnamon or pumpkin pie spice to the sweet potato mixture. It’s like a cozy sweater for your taste buds.
• Nut swap: Out of pecans? Walnuts or even chopped almonds work great. Toast ‘em first for extra crunch.
• Bourbon glaze: For the adults—whisk a tablespoon of bourbon into the melted butter for the topping. Subtle, fancy, and dangerously good.

No matter how you tweak it, this casserole stays forgiving. The only wrong way? Not making it at all.

Serving and Storing Ruth’s Chris Sweet Potato Casserole

Okay, here’s the hard part: waiting. I know, I know—the second this casserole comes out of the oven, you’ll wanna dig in like it’s your last meal. But hold off for just 10 minutes! Letting it cool slightly means cleaner slices (and no burnt tongues, which is always a plus). Serve it warm, preferably next to a mountain of turkey or a scoop of vanilla ice cream if you’re going the dessert route. Either way, brace yourself for compliments.

Now, about leftovers—ha! Just kidding, I’ve never actually had any. But if you somehow end up with extra, here’s how to handle it:

• Fridge: Cover tightly with foil or transfer to an airtight container. It’ll stay delicious for up to 3 days. Pro tip: Reheat individual servings in the microwave with a tiny dab of butter to revive that luscious texture.
• Freezer: Yes, you can freeze it! Wrap the whole dish (or portions) in plastic wrap, then foil. It’ll keep for 2 months. Thaw overnight in the fridge, then reheat at 350°F until warm and crispy again.

Honestly? Day-two casserole might be even better—the flavors meld, the topping stays crunchy, and you get to eat it in your pajamas. Winning.

Helpful Notes for Ruth’s Chris Sweet Potato Casserole

Alright, let’s talk tips and tricks to make this casserole even easier (or bigger, if you’re feeding a crowd). First up: sweet potatoes. I’m a fresh sweet potato stan—they just have this extra depth of flavor that canned can’t quite match. But hey, life happens! If you’re short on time, canned sweet potatoes are totally fine—just make sure to drain them really well so your casserole doesn’t get watery. Nobody wants a soggy topping, am I right?

Now, if you’re hosting a big gathering (or just really love leftovers), this recipe doubles like a dream. Just use two baking dishes or one extra-large one if you’ve got it. Keep the baking time the same, but maybe check on it a few minutes early—sometimes bigger batches cook faster. And don’t forget to taste-test as you go. It’s the chef’s prerogative.

Oh, and one last thing: if you’re worried about the sweet potatoes being too fibrous, I’ve got your back. After mashing, run them through a sieve or food mill for the smoothest, creamiest texture ever. It’s an extra step, but trust me, it’s worth it for that silky-smooth base. Happy cooking!

Frequently Asked Questions About Ruth’s Chris Sweet Potato Casserole

I get it—when you’re staring down a holiday meal, you wanna cross all your T’s. Here are the answers to the questions I hear most (usually while hovering over the casserole dish with a spoon):

1. Can I make this ahead?
   Absolutely! Assemble the whole thing (topping and all) a day in advance, cover tightly, and refrigerate. Just add 5-10 minutes to the bake time since it’ll be cold. Easy-peasy.
2. Can I freeze it?
   You bet. Bake it first, let it cool completely, then wrap it like a burrito in plastic + foil. Freeze for up to 2 months. Reheat thawed slices at 350°F until bubbly—or eat it cold straight from the freezer (no judgment).
3. What if I don’t have pecans?
   No sweat! Walnuts are a great swap, or just skip nuts altogether and double the flour-brown sugar mix for a crispy, buttery crust. Still heavenly.

See? No stress. Now go forth and casserole with confidence.

Final Thoughts on Ruth’s Chris Sweet Potato Casserole

Here’s the thing about this casserole: it’s more than just a dish—it’s a memory-maker. Whether it’s the centerpiece of your holiday table or a cozy weeknight treat, it’s guaranteed to bring smiles (and maybe a few recipe requests). It’s incredibly easy to whip up, but it feels special—like you’ve put in way more effort than you actually did. So go ahead, make it, share it, and watch it disappear. Trust me, once you’ve tried it, this casserole will earn a permanent spot in your recipe rotation. Happy cooking, friends!