Creamy Sweet Potato Casserole Recipe – Best Ruth’s Chris Copycat
This creamy sweet potato casserole is a nostalgic, crowd-pleasing side dish inspired by Ruth’s Chris Steak House. With a velvety sweet potato filling and a crunchy pecan streusel topping, it’s perfect for holidays and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 4 medium sweet potatoes (about 2 lbs), baked until soft
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast on a lined baking sheet for 40-50 minutes until fork-tender and caramelized. (Alternatively, microwave for 10-12 minutes, flipping halfway.)
- Remove potatoes from oven and let cool for 10-15 minutes. Peel away skins.
- In a large mixing bowl or food processor, combine peeled sweet potatoes, 1/2 cup melted butter, 3/4 cup sugar, 1/2 cup milk, 2 eggs, 1 teaspoon vanilla, and 1/2 teaspoon salt. Blend or mash until smooth and creamy.
- Lightly grease a 9×13-inch baking dish. Pour sweet potato mixture in and smooth the top.
- In a separate bowl, mix 1 cup brown sugar, 1/3 cup flour, 1/3 cup melted butter, and 1 cup chopped pecans until crumbly.
- Sprinkle pecan mixture evenly over sweet potato filling.
- Bake at 350°F (175°C) for 25-30 minutes, until topping is golden and filling is set. If topping browns too quickly, cover loosely with foil for last 10 minutes.
- Let casserole rest for 10-15 minutes before serving.
Notes
Roasting sweet potatoes enhances flavor and prevents watery filling. For gluten-free, use almond flour or a gluten-free blend in the topping. Dairy-free options include vegan butter and almond or oat milk. If filling is too loose, add 1-2 tablespoons flour or cornstarch. Topping can be made nut-free with sunflower or pumpkin seeds. Assemble ahead and refrigerate overnight for easy holiday prep.
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 320
- Sugar: 26
- Sodium: 180
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 4
Keywords: sweet potato casserole, Ruth's Chris copycat, Thanksgiving side, holiday casserole, pecan topping, creamy sweet potato, comfort food