Ruth Chris Sweet Potato Casserole – creamy sweet potatoes topped with a brown sugar and pecan crust that makes them out of this world delicious. The perfect side dish for your holiday meal!
Have you ever been to Ruth Chris Steakhouse? It is a high end steakhouse where everything is served ala carte. It is kind of the bar I set for my Sous Vide Steak. If it can be as good as theirs (or other high end steak houses), I am happy!
One of their most famous side dishes is this sweet potato casserole. And let me tell you, it is worth all the hype. The sweet potatoes are super creamy and then that brown sugar and pecan topping is crunchy and so good! If you are a fan of sweet potatoes you are going to love this!
The first step in making this or pretty much any potato casserole is to cook the potatoes. You really can do this however you want, because you are going to mash them together with other ingredients, so as long as they are cooked you are good to go.
But my all time favorite way to make sweet potatoes in Instant Pot Sweet Potatoes. You get perfectly cooked sweet potatoes in minutes. it takes about 30 minutes in the pressure cooker, and you don’t even have to pay attention or check on them during that time. Super fast and easy!
What’s In Ruth Chris Sweet Potato Casserole
- Brown Sugar
- All-Purpose Flour
- Chopped Pecans
- Sweet Potatoes
- Vanilla Extract
You can find the original recipe on the Ruth Chris website, but I make mine just a tiny bit different. Basically I use more potatoes. These are very sweet with the topping, so I like a little more potato to balance it out some.
How To Make Sweet Potato Casserole
- The first step is to cook your potatoes. You can boil them, bake them, or use the Instant Pot, which is my favorite method. Just get them.
- Once the potatoes are cool enough to handle, scoop out the insides and add them to a mixing bowl.
- Add the sugar, salt, vanilla, egg, and softend butter and mix until it is super smooth and creamy.
- Pour the potato mixture into a baking dish while you make the crumb topping.
- Mix together the brown sugar, flour, melted butter and pecans until it is well blend. Sprinkle evenly over the top of the potatoes.
- Bake for 35 minutes, until everything is bubbly and hot. Remove from the oven and let the potatoes rest for 10 minutes before serving. This allows them to set up some, so they are easier to serve.
Can You Make This Sweet Potato Casserole Ahead
Absolutely! There are a few ways that you can make these ahead.
- Make the sweet potatoes ahead of time, and store the inside fleshy part of the potato in the fridge until you are ready to make the dish.
- You can make through step 3 (putting the creamy sweet potato mixture into the casserole dish) the day before and store in the fridge. Then when you are ready to bake sprinkle on the crumb topping. I find this method gives you the absolute best results.
- If you want to make the whole thing ahead of time you can, and then just bake the day of. It will be delicious, the crumb topping just doesn’t bake up quite as nicely, but most likely no one will know the difference.
If you start with a cold casserole, increase baking time by 5 minutes.
- If you don’t have pecans or want to try something different, walnuts are a great option!
- Save time on the big day and do most of the prep-work ahead of time for this. See the notes above on how to make this ahead.
- Make quick work of the sweet potato mixer by using a stand mixer. This gets the potatoes super creamy, just like at the restaurant, in just a minute or two.
What To Serve With Ruth Chris Sweet Potato Casserole
More Holiday Side Dish Recipes To Try
- Sausage Stuffing
- Green Bean Casserole (no cream soup)
- Sous Vide Mashed Potatoes
- Green Beans with Bacon
- Air Fryer Carrots
- Scalloped Potatoes
- Twice Baked Potato Casserole
- Corn Casserole
Sweet Potato Mixture
- 3 cups cooked sweet potato
- 3/4 cup granulated sugar
- 1/4 cup softened butter
- 1 whole egg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 3/4 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- Preheat oven to 350º F. Spray a 2 quart baking dish (or 9 inch baking pan) with non-stick spray.
- Add all of the ingredients for the sweet potato mixture to a mixing bowl and beat until it is smooth and creamy.
- Spread sweet potato mixture evenly in your prepared baking dish.
- In a bowl mix together all of the ingredients for the crumb topping until well blended.
- Sprinkle evenly over the top of the sweet potatoes.
- Bake for 35 minutes until bubbly and hot. Remove from the oven and let stand for 10 minutes before serving.
If you follow the notes from the post about making this ahead, be sure to increase the baking time by 5 minutes.
Amount Per Serving Calories 401Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 54mgSodium 198mgCarbohydrates 56gFiber 4gSugar 41gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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