Crisp, buttery pecans meet a melt-in-your-mouth sweet potato base in this decadent side dish. This Dreamy Sweet Potato Casserole is inspired by the famous Ruth’s Chris Steak House version, delivering a restaurant-quality experience in the comfort of your own home. The key to this recipe is the balance of textures and flavors: the creamy sweetness of the potatoes is perfectly offset by the salty-sweet crunch of the pecan topping.
This sweet potato casserole is the perfect addition to any holiday table or special occasion. It’s comforting, luxurious, and surprisingly easy to make. Its contrasting textures and rich flavors make it a guaranteed crowd-pleaser.
Why you’ll love this Dreamy Sweet Potato Casserole: Ruth’s Chris Copycat
- Enjoy a restaurant-quality side dish without the restaurant price tag.
- This recipe is surprisingly easy to make, using simple ingredients.
- The combination of sweet potatoes and pecan crumble creates an unforgettable flavor explosion.
- It’s the perfect side dish for Thanksgiving, Christmas, or any special occasion.
- The creamy sweet potato base contrasts beautifully with the crunchy pecan topping.
- This sweet potato casserole is a guaranteed crowd-pleaser that will become a new family favorite.
Ingredients & Substitutions
- 4 cups mashed sweet potatoes (about 3 large)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Sweet potato casserole makes every moment feel velvety. For a nut-free option, substitute the pecans with sunflower seeds or pumpkin seeds. To make this recipe gluten-free, use a gluten-free all-purpose flour blend.
How to make Dreamy Sweet Potato Casserole: Ruth’s Chris Copycat
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2: Combine Sweet Potato Mixture
In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
Chef’s Tip: For an extra smooth sweet potato mixture, use an electric mixer to combine the ingredients.
Step 3: Transfer to Baking Dish
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
Step 4: Prepare Pecan Crumble
In a separate bowl, combine pecan halves, flour, and rolled oats. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Chef’s Tip: Make sure the butter is cold for the best crumble texture.
Step 5: Sprinkle Topping and Bake
Sprinkle the pecan crumble evenly over the sweet potato mixture.
Step 6: Bake
Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
Step 7: Cool and Serve
Let cool slightly before serving. Enjoy!
Tips for Success
- Use high-quality sweet potatoes for the best flavor.
- Don’t overbake the casserole, as it can become dry.
- Make sure the butter for the pecan crumble is cold for a better texture.
- If the pecan topping starts to brown too quickly, tent the casserole with foil during the last 10-15 minutes of baking. You can find other great casserole recipes over at Fork Haven.
Serving Suggestions
This sweet potato casserole pairs perfectly with roasted turkey, beef tenderloin, or a plant-based roast. It’s also delicious alongside green bean casserole, cranberry sauce, and dinner rolls. For a touch of extra indulgence, serve it with a dollop of whipped cream or marshmallows.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Can I make this sweet potato casserole ahead of time?
Yes, you can assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
Can I freeze this sweet potato casserole?
Yes, you can freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
Is this casserole very sweet?
This casserole is moderately sweet, with a balance of sweet potato flavor and added sugars. You can adjust the amount of sugar to your liking.
This Dreamy Sweet Potato Casserole delivers a symphony of textures and flavors, making it a truly unforgettable side dish. The creamy, sweet potatoes and the crunchy pecan topping create a perfect marriage of flavors that will have everyone coming back for more. So, ditch the ordinary and elevate your next meal with this luxurious and comforting sweet potato casserole. Let us know in the comments how your version turned out!
Dreamy Sweet Potato Casserole: Ruth’s Chris Copycat
Indulge in this decadent copycat recipe of Ruth’s Chris Steak House’s famous sweet potato casserole. It features a creamy, melt-in-your-mouth sweet potato base, perfectly balanced with a buttery, crunchy pecan topping. This casserole is incredibly easy to make, yet tastes like it came straight from a five-star restaurant. The sweetness of the potatoes combined with the salty-sweet pecan crumble creates an unforgettable flavor explosion that will have everyone asking for seconds. Perfect for Thanksgiving, Christmas, or any special occasion, this sweet potato casserole is guaranteed to be a crowd-pleaser and become a new family favorite. It’s a comforting and luxurious side dish that elevates any meal, offering a delightful contrast of textures and flavors in every bite. Enjoy this ultimate comfort food that is both rich and satisfying!
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 4 cups mashed sweet potatoes (about 3 large)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine pecan halves, flour, and rolled oats. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
- Let cool slightly before serving. Enjoy!
Notes
For a smoother sweet potato mixture, use an electric mixer. To make ahead, assemble the casserole but don’t bake it. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can substitute the pecans with walnuts or almonds. Serve warm with a dollop of whipped cream or marshmallows for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg