This Copycat Ruth’s Chris Sweet Potato Casserole is all about that perfect balance of creamy sweet potatoes and a crunchy, buttery pecan topping. It’s rich, comforting, and has just the right hint of sweetness to make it feel special without being too much. The smooth texture of the sweet potatoes mixed with the caramelized pecans on top makes every bite feel like a warm hug.
I love making this casserole whenever I want to impress guests or just treat my family during the holidays. One little trick I like is to use fresh sweet potatoes roasted until tender, then mash them with a bit of brown sugar and cinnamon before adding the topping. It makes the flavors pop in such a cozy way. Plus, it’s super easy to prepare ahead of time, which is a life saver when the kitchen gets busy.
When it comes to serving, I usually enjoy this dish warm straight from the oven, letting the pecans stay nice and crunchy. I’ve found it pairs wonderfully alongside roast chicken or turkey, but honestly, I’m just as happy eating it all by itself with a big spoon. It’s one of those dishes that everyone seems to ask for seconds on, and I’m more than happy to make it again and again.
Key Ingredients & Substitutions
Sweet Potatoes: Fresh sweet potatoes give the best flavor and texture. If you’re short on time, canned sweet potatoes can work, but fresh taste better. I always roast mine to keep them moist and flavorful.
Evaporated Milk: This adds creaminess without making it too heavy. You can substitute with half-and-half or whole milk for a lighter option, but evaporated milk gives that signature richness.
Pecans: The crunchy topping is key! If you’re allergic or don’t have pecans, walnuts or almonds make good swaps. Just toast them lightly for extra flavor.
Brown Sugar & Cinnamon: These bring warmth and sweetness. For a twist, try adding a pinch of nutmeg or ginger. If you prefer less sweet, reduce the sugar slightly.
How Do You Get a Perfectly Smooth Sweet Potato Mixture?
Getting a creamy and smooth sweet potato base really lifts this dish. Here’s how I do it:
- After baking, peel the sweet potatoes while warm to make mashing easier.
- Mash with a potato masher or use a hand mixer for extra smoothness.
- Be sure to mix in eggs and evaporated milk gradually to avoid lumps.
- Season well with cinnamon, vanilla, and salt to boost flavor.
Take your time mixing so the texture is silky and the flavors are blended well. This makes the casserole cozy and comforting in every bite.
Equipment You’ll Need
- Baking sheet – I use it to bake the sweet potatoes evenly. Roasting on a sheet makes peeling easy and adds a slight caramelized flavor.
- Large mixing bowls – ideal for mixing the sweet potato filling and topping together without mess.
- Hand or stand mixer (optional) – makes mashing and beating the filling smooth and quick.
- 9-inch baking dish – perfect size to hold the casserole and get a nice browned top.
- Measuring cups and spoons – essential for accuracy with sugar, liquids, and spices.
Flavor Variations & Add-Ins
- Swamp pecans for walnuts or almonds — great if you want a different nut flavor or have allergies.
- Add a dash of nutmeg or ginger to the filling — gives a warm, spicy twist.
- Mix in mini marshmallows on top before baking — for a gooey, sweet topping.
- Use maple syrup instead of brown sugar — for a different layer of sweetness and depth.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 3 cups mashed sweet potatoes (about 3 large sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Topping:
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 cup chopped pecans
For Garnish:
- Whipped cream
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 45-60 minutes to bake the sweet potatoes and another 30-35 minutes baking the assembled casserole. Plan for roughly 1 hour and 30 minutes total from start to serving.
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Wash the sweet potatoes well and place them on a baking sheet. Bake for 45-60 minutes until they are soft and tender when pierced with a fork. Let them cool enough to handle before peeling.
2. Make the Sweet Potato Mixture:
Peel your baked sweet potatoes and mash them until smooth. In a large bowl, mix the mashed sweet potatoes with granulated sugar, eggs, evaporated milk, vanilla extract, cinnamon, and salt. Stir everything until the mixture is creamy and well combined.
3. Prepare the Topping:
In a separate bowl, combine the brown sugar, flour, melted butter, and chopped pecans. Mix until the mixture becomes crumbly and well blended.
4. Assemble the Casserole:
Grease your baking dish or individual ramekins. Spoon the sweet potato mixture inside, spreading it evenly. Sprinkle the pecan topping generously over the filling.
5. Bake the Casserole:
Place your casserole in the preheated oven and bake for 30-35 minutes, or until the topping turns golden brown and the filling is fully set.
6. Serve and Enjoy:
Let the casserole cool for a few minutes before serving. Top each portion with a dollop of whipped cream for that signature Ruth’s Chris touch. Serve warm and enjoy!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can substitute canned sweet potatoes if you’re short on time. Just make sure to drain them well and mash until smooth before mixing. Fresh roasted sweet potatoes do give a richer flavor, though!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. You might want to add a little extra whipped cream or fresh topping when serving again.
Can I Prepare This Ahead of Time?
Definitely! You can make the sweet potato mixture and topping separately, then assemble the casserole right before baking. Alternatively, bake it fully, then refrigerate and reheat before serving.
What Are Good Substitutes for Pecans?
If pecans aren’t your favorite or you have allergies, chopped walnuts or almonds work well. Toast them lightly for extra crunch and flavor in the topping.
