This Copycat Ruth’s Chris Sweet Potato Casserole is a delightful twist on a classic favorite, loaded with creamy mashed sweet potatoes and topped with a crunchy, buttery pecan layer. It’s sweet, nutty, and has the perfect balance of soft and crisp textures that make it a crowd-pleaser every time.
I love making this casserole whenever I want to bring a bit of that special restaurant feel to my holiday table or family dinner. What I really appreciate about this recipe is how easy it is to put together, yet it tastes like it took hours of effort. A little tip from me: don’t skip toasting the pecans before mixing them into the topping—it really brings out their flavor and adds a wonderful crunch.
My favorite way to serve this casserole is warm, straight out of the oven, alongside a simple roast or even just a casual weeknight protein. I also like how it makes the whole house smell cozy and inviting while it’s baking. Every time I make it, people ask for seconds, and I always end up proud to have the recipe ready to share!
Key Ingredients & Substitutions
Sweet Potatoes: Fresh sweet potatoes give the best texture and flavor. If you’re short on time, canned sweet potatoes can work, but fresh is always tastier.
Milk or Cream: I usually use whole milk for richness, but you can swap in half-and-half or a non-dairy milk like oat or almond milk to keep it creamy without dairy.
Butter: Unsalted butter is best so you control the saltiness. For a dairy-free option, use coconut oil or vegan butter. It still adds nice richness.
Pecans: Pecans add crunch and warmth to the topping. If you’re not a fan or have allergies, walnuts are a good substitute and give a similar texture.
Marshmallows (optional): The mini marshmallows add sweetness and gooeyness. You can skip them for a crunchier top or use marshmallow fluff if you want a softer finish.
How Do I Get the Perfect Crunchy Topping?
The topping is key to this recipe—full of sweet, buttery pecans and a crisp crumble. Here’s how to nail it:
- Toast pecans lightly in a dry pan for a few minutes to bring out their flavor.
- Mix brown sugar and flour well with the pecans for even coating.
- Add melted butter slowly, stirring until you get a crumbly texture. Too much butter will make it soggy.
- Spread it evenly over the sweet potato layer so every bite has topping.
- Bake at 350°F until golden and crisp—about 30-35 minutes.
- If adding marshmallows, add them in the last 5 minutes to get them melty but not burnt.
This simple attention to the topping makes all the difference, giving a great contrast to the smooth sweet potatoes below.
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes easily and quickly.
- Mashed potato masher or fork – helps you get the sweet potatoes smooth or chunky, based on your preference.
- 9×9 inch baking dish – a standard size that holds everything nicely and bakes evenly.
- Mixing bowls – for combining the ingredients and making the topping.
- Measuring cups and spoons – to get the right amounts for sugar, milk, vanilla, and spices.
- Small skillet (optional) – for toasting pecans to boost flavor before topping.
Flavor Variations & Add-Ins
- Use chopped walnuts instead of pecans for a different crunch and flavor.
- Add a pinch of nutmeg or ginger to the sweet potato mix for a warming spice touch.
- Mix in shredded coconut or toasted coconut flakes into the topping for extra texture.
- Swirl in a spoonful of marshmallow fluff into the sweet potato mixture before baking for a gooey, marshmallow-infused twist.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds)
- 1/2 cup whole milk or cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For the Topping:
- 1 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- Optional: 1 cup mini marshmallows (can be mixed in or added on top if preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, 20 minutes to boil the sweet potatoes, and 30-35 minutes to bake. Altogether, you’re looking at roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish or another similar-sized casserole dish to prevent sticking.
2. Cook the Sweet Potatoes:
Peeled and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring it to a boil. Boil until the potatoes are tender and easily pierced with a fork, about 20 minutes. Drain well.
3. Mash the Sweet Potatoes:
Transfer the drained sweet potatoes into a large bowl. Mash them until smooth or leave some texture if you prefer a chunkier casserole.
4. Mix the Casserole Base:
Add the milk or cream, granulated sugar, eggs, vanilla extract, cinnamon, salt, and melted butter to the mashed sweet potatoes. Stir everything until the mixture is smooth and fully combined.
5. Assemble the Base:
Spread the sweet potato mixture evenly into your prepared baking dish, smoothing out the top.
6. Prepare the Crunchy Topping:
In a separate bowl, combine chopped pecans, brown sugar, and flour. Pour in the melted butter and mix until the topping forms a crumbly texture that holds together when pinched.
7. Add the Topping and Bake:
Sprinkle the pecan topping evenly over the sweet potato base. Place the casserole in the oven and bake for 30-35 minutes, or until the topping is golden brown and crisp.
8. Optional Marshmallow Finish:
If you like marshmallows, sprinkle them on top in the last 5 minutes of baking. Continue to bake until the marshmallows are melted and lightly browned.
9. Serve and Enjoy!
Serve your warm, creamy, and crunchy sweet potato casserole as a delicious companion to your favorite meal. It’s perfect for holidays or any cozy dinner.
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess moisture before mashing. This will help keep your casserole from becoming too watery.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator 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 the casserole up until baking, then cover and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking from cold.
What Can I Substitute for Pecans if I Have a Nut Allergy?
You can swap pecans for chopped seeds like pumpkin or sunflower seeds, or omit the nuts entirely and use an extra sprinkle of brown sugar and flour for the topping to keep it crunchy.