Last Updated December 21st, 2022 at 11:03 pm by Lisa
For all you avid fans of Sweet Potato Casserole, this signature side dish is the original recipe from the famous Ruth's Chris Steak House.
The combination of the pecan crumble and fluffiness of the sweet potato mixture, takes this classic holiday side way over the top. It is so scrumptious, the whole family will rave and want a second scoop...
Why This Ruth's Chris Recipe Is So Good!
The very first time I made this delicious copycat recipe for Thanksgiving dinner, it was an instant friend and family favorite with rave reviews. The simple ingredients all come together so fast, and if you are a fan of Ruth Chris steakhouse, you will know this recipe!
- The smooth creamy texture and the crumble of the pecan topping combination are heavenly.
- Inspired by the classic Ruth’s Chris restaurant, I decided to make this recipe even a little better with a twist of, MAPLE SYRUP. Certainly optional but so super good!
- The vanilla extract adds just a special depth of flavor, and you can make your own at home and it makes a great gourmet gift.
- The best thing is, all the ingredients are easy to find at your local grocery store, and most of them you might have on hand right now.
- The leftovers freeze beautifully! Use a large ice cream scoop on a small sheet pan lined with parchment paper, freeze, then store in zip top bags. Reheat leftovers on the sheet pan for 20 minutes to 350 degrees. Or freeze them in a casserole dish, defrost and reheat them.
- Hands down this is one of the best sweet potato recipes ever, the whipped consistency is incredible.
- Need I say more about the pecan crumble topping, it is A-M-A-Z-I-N-G.
- We all love our classic casseroles in America, but the combination of maple and vanilla in these whipped sweet potatoes makes this Thanksgiving holiday recipe a keeper for life.
Ruth’s Chris Sweet Potato Casserole
The Ruth's Chris Steak House is one of America's favorite restaurants. Their dinner menu is known for offering perfectly seared sizzling steaks or seafood paired with a perfect side dish like baked potatoes, potatoes au gratin, garlic mashed potatoes, grilled asparagus, lobster mac and cheese, and one of their favorite recipes is this sweet potato side dish!
This is their exact recipe for this restaurant version minus the maple syrup which is my twist...
Sweet Potato Filling
- sweet potatoes
- granulated sugar
- sea salt
- vanilla extract
- beaten egg
- soft butter
- maple syrup (leave out if you want the original exact recipe)
Pecan Topping Mix
- brown sugar
- all purpose flour
- chopped pecans
- melted butter
Sweet Potato Mixture
Bring a large pot of water to a boil.
STEP 1 Peel the sweet potatoes. 4 large sweet potatoes will yield 6 priced or mashed cups of sweet potatoes. Now, carefully slice it in half. Rest the flat side on the cutting board. Cut those into 1” chunks.
STEP 2 Boil the pieces for 15 minutes until fork tender. Drain.
STEP 3 For best results, use a ricer or potato masher, but a fork will work as well to mash the cooked sweet potatoes in a large bowl.
STEP 4 Next, add the maple syrup, granulated sugar, salt, vanilla, well-beaten egg, and soft butter to the mashed mix. Combine well. You can use a hand mixer in a large mixing bowl to whip the sweet potato mixture.
STEP 5 In a medium-size shallow prepared baking dish, pour mixture and spread the layer of creamy sweet potatoes into the bottom of a buttered large quart dish.
STEP 1-3 In a small bowl, mix brown sugar, flour, chopped pecans, and melted butter in a bowl and set aside.
STEP 4 Sprinkle the streusel crumble evenly on top of the sweet potatoes.
Bake for 45 minutes at 350 degrees in a preheated oven, until the top is golden brown. Serve warm.
Leftover Sweet Potato Casserole Tips
Eat them within a couple of days or prepare them for the freezer. The best part is sweet potato casserole leftovers can be portioned onto a parchment lined baking sheet into the shape of a scoop of ice cream.
Defrost and warm them back up in the oven in individual portions on a baking tray. Store them in a freezer bag, wrapped in a double layer of plastic wrap, or in airtight containers.
Sweet Potato Casserole FAQs
Yes, however, it needs to be cooked first. The best way to freeze either as a whole or a leftover portion of sweet potato casserole is to cool it to room temperature, then use an airtight sealed container. When ready to eat, defrost overnight in the refrigerator, and rewarm in the oven. Best if eaten within two months of freezing.
Yes! You can make it and bake it up to 3 days before your party, then simply reheat it in the oven to serve.
More Holiday Menu Christmas & Thanksgiving Side Dishes
Sweet potato casserole pairs so well with all these delicious side dishes for a holiday meal. This time of the year, our favorite way to enjoy the season is to have lots of sides and great recipes for Christmas and Thanksgiving.
- Holiday season dinners are filled with big meals and rich heavy food. Let your palate take a welcomed break with a few bites of a Fresh Cranberry Relish along with your Thanksgiving turkey, stuffing, mashed potatoes, and gravy for the perfect combination.
- Make these Make-Ahead Mashed Potatoes with 5 Ways to Reheat them for your holiday party.
- Sausage Dressing is the BEST holiday side (also known as sausage stuffing), you can use hot and/or mild Italian sausage, cornbread, crunchy celery, soft French bread, sweet dried cherries, and tart dried cranberries!
- These hot Dinner Rolls are a pull-apart bread, and people go crazy for these decorated with cheese and herbs.
- For your sweet twist try these Coconut-Pecan Sweet Potatoes with little toasted marshmallows on top.
- This tropical Pineapple Orange Cranberry Sauce will be a great addition to take or serve at your holiday feast.
Sweet Potato Casserole Recipe (Ruth's Chris Copycat)
- 4 large sweet potatoes (6 cups mashed or riced)
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 whole egg well beaten
- ¼ cup butter room temperature soft
- ¼ cup maple syrup
- ¾ cup brown sugar
- 1 cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup melted butter
Sweet Potato Mashed Base
- Bring a large pot of water to boil. Pull the stick of butter out to get it soft at room temperature. Peel the sweet potatoes. Now, carefully slice in half. Rest the flat side on the cutting board. Slice into 1” chunks.
- Boil the pieces for 15 minutes until fork tender.
- For best results, drain the cooked sweet potatoes, then use a ricer or potato masher to get them finely processed, but a fork will work as well to mash the cooked sweet potatoes.You can use a hand mixer in a large mixing bowl to whip the sweet potatoes.
- Next, add the ¼ cup maple syrup, ¾ cup sugar, ¼ sea salt, ½ teaspoon vanilla extract, 1 beaten egg, and ¼ cup butter (half a stick of butter, soft room temperature) to the mixture, mix mash well, or use a hand mixer.
- Butter a shallow prepared baking dish and pour mixture and spread the surface of the sweet potato mixture into the bottom evenly.
Pecan Streusel Topping
- Melt ¼ cup butter in a small bowl. Next, add ¾ cup brown sugar, 1 cup flour, and ¾ chopped pecans, and mix well to combine.
- Sprinkle the stueusel crumble evenly on top of the sweet potatoes mixture.
- Bake for 30 minutes at 350 degrees in a preheated oven. Serve warm.
- Eat them within a couple of days or prepare them for the freezer. Leftovers can be scooped onto a parchment lined baking sheet with a large ice cream scoop, then defrosted and warmed back up in the oven in individual portions.
- Store them in a freezer bag, wrapped in a double layer of plastic wrap, or in an airtight container. Best if eaten within two months of freezing.