Ruth’s Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is sweet and savory with the perfect amount of crunch.

From the fluffy base to the sweet topping, it’ll be the star of any dinner table.

While Ruth’s Chris Steakhouse is obviously famous for its steaks and entrees, its side dish menu is a hidden gem.

And today, I’m revealing one of their most popular secret recipes!

I first went in Toronto and quickly became obsessed with their sweet potato casserole. Now, I never dine at Ruth’s Chris without ordering it.

How can anyone say no to a light, fluffy, and creamy sweet potato casserole with a crunchy and buttery pecan streusel on top?

It’s one of those sweet potato side dishes you’ll crave again and again. And since it came straight from the Ruth’s Chris website, I can assure you it’s the real deal.

Sweet Potato Casserole With Pecan Topping

While the traditional sweet potato casserole is topped with toasted marshmallows, Ruth’s Chris uses a pecan streusel. 

And I think it’s so much better!

The contrast between the creamy sweet potatoes and the crunchy-crumbly streusel is just heavenly.

It’s perfect for the holidays because not only is it delicious, but it also goes well with roasted ham and turkey.

Plus, it pairs beautifully with other Christmas and Thanksgiving sides.

And because the recipe is so easy, you can make it any day of the year. Trust me; you’ll definitely want to.

Let’s not waste any more time! So put on your aprons, and let’s get cooking.

Ingredients For Ruth’s Chris Sweet Potato Casserole

This sweet potato side dish has two main elements, both of which are crazy easy to make.

And as you’ll see, the ingredients are all pantry staples that you probably already have on hand.

Here’s what you’ll need:

For the Crust:

Brown Sugar

To give the crust a little bit of sweetness.

I like to use brown sugar to make crusts because it adds a deeper flavor than granulated. It’s kind of caramelly, and I love all things caramel!

Of course, feel free to use white sugar if that’s all you have. Just keep in mind it’ll be a lot sweeter – so maybe reduce the amount a little.

All-Purpose Flour

It’s the base of the crust. When mixed with butter, the flour creates those crumbly streusel lumps we all love.

Go ahead and use gluten-free flour or even almond meal if you want.

Play around with the amounts until it looks right. Since this isn’t a cake and doesn’t need to look neat, it’s not too important to make it perfect.

As long as you have streusel-like clumps, you’re all set.

Chopped Pecans 

The recipe from the Ruth’s Chris website specifies you can use any kind of nut, but “preferably pecans.”

I often substitute them for walnuts because they have a similar butter texture.

If you were to use peanuts or cashews, for example, it would change the flavor and make it much crunchier.

Another terrific option – if you don’t have nuts on hand or are maybe allergic – is to use rolled oats instead.

Or, just skip the streusel and go for the classic marshmallow topping.

Melted Butter

The liquid ingredient that saturates the flour and sugar and turns them into a coarse, sand-like streusel.

If you like your crust to have a sweet-n-salty flavor profile, use salted butter.

If you want this vegan-friendly, go for vegan butter or coconut oil.

For the Sweet Potato Filling:

• Granulated Sugar: For sweetness. Again, you can use brown sugar instead, but it will change the overall taste.
• Salt: A little bit of saltiness to contrast the sweet.
• Vanilla Extract: A potent flavor enhancer. Be sure to use extract or paste, and not essence!
• Sweet Potatoes: These have to be cooked, peeled, and mashed beforehand.
  • You can either bake, steam, or boil the potatoes – totally your call. The important thing is that they’re cooked until tender and easy to mash. 
• Egg: It serves as the glue that binds the ingredients together. It also adds richness. 
• Butter: For a rich, silky, and shiny sweet potato filling. Bring the butter to room temperature so that it’ll incorporate well with the rest of the ingredients.

Can I Make Sweet Potato Casserole Ahead of Time?

Make-ahead recipes are such a lifesaver, especially during the holidays when there’s never enough time to get everything done.

Sweet potato casserole can be made ahead of time if you keep the two main elements separate. First, prepare the crust and filling, storing them individually in airtight containers in the fridge. Then, remove the containers 30 minutes prior to cooking, assemble the casserole, and bake until golden.

Depending on the temperature of the sweet potatoes, you may need to add around five more minutes to the baking time.

Can I Use Canned Sweet Potatoes in Sweet Potato Casserole?

Canned sweet potatoes can be used in a sweet potato casserole. Use canned sweet potatoes or yams for this recipe. However, be sure to get them without any syrup; otherwise, the casserole will be overly sweet. The recipe requires 2 cups of mashed potatoes, which is equivalent to 2 (15-ounce) cans.

I love this simple hack because it takes out the need to cook and peel sweet potatoes.

It makes the recipe so much easier without sacrificing flavor. 

Tips for the Best Casserole

• Ruth’s Chris uses a pecan streusel for the topping, but you can use marshmallows if you prefer the classic. Or maybe do both!
• If you’re not a fan of pecans or don’t have them on hand, use walnuts instead. I don’t recommend skipping the nuts altogether, though. It’s what gives the topping that iconic crunch.
• Add a warming autumn flavor to the casserole with cinnamon, pumpkin spice, nutmeg, and ground ginger. Blend the spice mixture into the sweet potato filling. 
• Use either an electric mixer or a stand mixer for mashing the sweet potatoes. That’ll make them super light and fluffy!
  • Start out slowly, then beat until the mixture is at your desired consistency.
  • If you really want a silky and lump-free filling, use a food processor or blender instead.
• There’s no need to cover the casserole with aluminum foil. However, if the topping has already browned completely before the baking time elapses, cover it loosely with foil.

Serving Suggestions:

Sweet potato casserole pairs wonderfully with almost any kind of meat entree.

From roasted turkey and sweet ham to grilled chicken and steak, you can’t go wrong. 

It also works with vegan dinners, such as roasted mushrooms and nut roasts.

Storing Sweet Potato Casserole

Store leftovers in an airtight container and refrigerate for up to four days. Any longer and it will start to weep (you’ll see water in the dish).

I don’t recommend freezing sweet potato casserole either because the filling’s texture won’t be the same once it’s thawed.

Reheat individual portions in the microwave or eat it straight from the fridge!

More Steakhouse Sides You’ll Love

Oven-Baked Potato Wedges
Irish Mashed Potatoes
Paula Deen’s Corn Casserole
Scalloped Potatoes
Sweet Potato Fries