A few Thanksgivings ago, I got handed the high-pressure assignment of bringing a side dish to the family feast. With my “pretty decent cook” title hanging by a thread, I knew I needed something that would blow everyone’s socks off — without chaining me to the kitchen all day.
So I took a little inspiration (okay, a lot) from the creamy, dreamy legend itself: Ruth’s Chris Sweet Potato Casserole.
This copycat recipe nails it: silky mashed sweet potatoes, a brown sugar pecan crumble that’s basically dessert pretending to be a vegetable, and not a grainy bite in sight (been there, done that). Now it’s my go-to crowd-pleaser.
If you’re ready to win Thanksgiving — or just seriously impress your people — let’s get baking!
Why This Sweet Potato Casserole Rocks
- Creamy sweet potatoes meet crunchy pecan topping.
- Sweet, buttery flavors that scream holiday vibes.
- Fancy enough for guests, easy enough for weeknights.
- Steals the show at any dinner table.
Ruth’s Chris Sweet Potato Casserole Recipe
For this delicious copycat recipe, you’ll need the following ingredients:
For the Crumble Topping
- ¾ cup coarsely chopped pecans – Adds nutty, crunchy bliss to the top.
- ¼ cup unsalted butter – Binds the crumble with rich, golden flavor.
- ⅔ packed cup brown sugar – Sweetens the topping with caramel depth.
- ¼ cup all-purpose flour – Holds the crumble together for perfect texture.
For the Sweet Potato Layer
- 2 cups mashed sweet potatoes – Forms the creamy, sweet heart of the dish.
- 1 large egg – Binds the base for a smooth, custard-like texture.
- ¼ cup unsalted butter – Adds rich, velvety depth to the potatoes.
- ⅔ cup granulated sugar – Sweetens the layer just right.
- ¼ teaspoon pure vanilla extract – Brings a warm, aromatic note.
- Salt to taste – Balances the sweetness with a savory nudge.
Optional Add-Ons
- ½ tsp ground cinnamon – Sprinkles cozy warmth into the sweet potato layer.
- 2 tbsp mini marshmallows – Melts into a gooey, sweet topping twist.
- 1 tsp orange zest – Adds a bright, citrusy pop to the base.
Tools You’ll Need
- Casserole dish – Bakes it all into golden perfection.
- Mixing bowls – One for the base, one for the topping.
- Spatula or spoon – Blends and spreads everything smooth.
- Fork or pastry cutter – Mixes the crumble topping evenly.
- Measuring cups and spoons – Keeps the ratios just right.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it warm up—takes about 10 minutes while you get started. Grease a casserole dish with a dab of butter or spray—ready for the good stuff.
Step 2: Prep the Sweet Potatoes
Ensure your 2 cups mashed sweet potatoes are smooth—if not pre-mashed, bake or boil 2-3 medium sweet potatoes (about 1 lb), peel, and mash ‘til lump-free. Should be creamy and orange—set aside to cool slightly.
Step 3: Mix the Sweet Potato Base
In a mixing bowl, combine the mashed sweet potatoes, ¼ cup unsalted butter (melted), ⅔ cup granulated sugar, 1 large egg, ¼ tsp pure vanilla extract, and a pinch of salt—stir with a spatula ‘til smooth and glossy. Looks like a silky, sweet custard—smells amazing.
Step 4: Spread the Base
Scoop the sweet potato mixture into the greased casserole dish—spread it evenly with the spatula to form a smooth layer, about an inch thick. This is the creamy heart—set it aside.
Step 5: Make the Crumble Topping
In another bowl, mix the ¼ cup all-purpose flour, ⅔ packed cup brown sugar, and ¾ cup coarsely chopped pecans—cut in the ¼ cup unsalted butter (cold, diced) with a fork or pastry cutter ‘til it’s crumbly like wet sand. Should smell nutty and sweet.
Step 6: Add the Topping
Sprinkle the pecan crumble evenly over the sweet potato layer—pat it lightly to stick but don’t press hard. Covers the top like a crunchy blanket—looks ready for the oven.
Step 7: Bake the Casserole
Pop the dish in the oven—bake uncovered for 30-35 minutes ‘til the topping is golden and crisp, and the sweet potato layer is set but still soft. Check at 30 minutes—ovens vary, so watch for that golden glow.
Step 8: Serve and Enjoy
Pull it out with oven mitts—let it sit 5-10 minutes to settle, then scoop it warm onto plates. That creamy, crunchy contrast is pure comfort—perfect for any gathering!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 5 days—freeze for up to 2 months, though the topping may soften. Serve warm—great as a holiday side or a cozy dessert with a scoop of ice cream.
Substitutes and Variations
- Swap pecans for walnuts—same crunch, nutty flavor.
- Use gluten-free flour for the topping—works just fine.
- Try maple syrup instead of sugar—deeper sweetness.
- Add a pinch of nutmeg for extra warmth.
Nutritional Breakdown
| Nutrient | Per Serving (8 servings total) |
|---|---|
| Calories | 380 kcal |
| Fat | 20g |
| Protein | 4g |
| Total Carbs | 48g |
| Fiber | 3g |
| Net Carbs | 45g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with roasted turkey for a holiday feast.
- Pair with a kale salad for fresh contrast.
- Add a side of green beans for veggie balance.
- Enjoy with spiced chai tea—cozy vibes.
Common Mistakes to Avoid
- Using lumpy sweet potatoes and ending up with a gritty, uneven base – If you don’t mash the sweet potatoes until completely smooth, the casserole has chewy bits that disrupt the creamy texture; I’ve served a bumpy batch that felt off—mash thoroughly, no shortcuts.
- Melting the topping butter and getting a greasy, flat crumble – If you use melted instead of cold butter for the pecan topping, it soaks into the flour and sugar, creating a slick, heavy layer instead of a crisp crumble; I’ve had a soggy top once—keep it cold and diced.
- Overmixing the sweet potato base and making it dense – Stirring the egg and butter into the potatoes too vigorously incorporates air, turning the layer gummy and heavy instead of light and custard-like; I’ve cut into a rubbery base—mix gently until just combined.
FAQs
Can I make this a day ahead?
Yes, assemble it, cover tightly, and refrigerate—bake fresh, adding 5 minutes.
How do I get a crunchier topping?
Increase pecans to 1 cup and bake 5 minutes longer—watch for burning.
Will canned sweet potatoes work?
Sure, use 2 cups drained and mashed—taste for sweetness first.
What Others Are Saying About the Recipe
- Mara: “Holiday vibes in every bite—nuts are perfection!”
- Toby: “Creamy and crunchy—so much better than pie!”
- Sana: “Easy and fancy—Thanksgiving MVP!”
Final Words
There you have it—my Ruth’s Chris Sweet Potato Casserole, the show-stealing side that turned a holiday pressure cooker into a crowd-pleasing win. It’s creamy, crunchy, and simple enough to whip up while the family debates who carves the turkey. Hope it brings some warmth to your table—let me know if you give it a try. Now grab those sweet potatoes and get mashing—you’re in for a good one!