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copy cat sweet potato casserole

Sweet Potato Casserole

5 from 1 vote
This Copycat Ruth’s Chris Sweet Potato Casserole tastes just like the restaurant’s famous holiday side dish — rich, creamy mashed sweet potatoes topped with a buttery brown sugar pecan crust. It’s the perfect blend of sweet and savory, making it a show-stopping side for Thanksgiving, Christmas, or any special dinner. The smooth filling and crunchy topping balance beautifully, giving every bite that signature Ruth’s Chris flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: holiday recipe, Side Dish
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

Sweet Potato Filling
  • 3 cups mashed sweet potatoes 3-4 medium sweet potatoes
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 eggs beaten
  • 1/2 cup unsalted butter melted
Pecan Topping
  • 1 cup light brown sugar
  • 1/3 cup all purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter melted

Equipment

  • Large mixing bowls
  • Hand mixer or whisk
  • baking sheet to bake sweet potatoes
  • 9x13 baking dish or cast iron
  • Spatula
  • oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes and pierce each several times with a fork. Place on a baking sheet lined with parchment or foil and bake for 45–55 minutes, or until tender when pierced with a knife.
  3. Once baked, let cool slightly and peel off the skins .
  4. Reduce oven temperature to 350°F (175°C).
  5. Place the soft flesh in a large mixing bowl or stand mixer and. Add sugar, salt, cinnamon, nutmeg, vanilla extract, beaten eggs, and melted butter.
  6. whisk to blend until creamy and well combined.
  7. Spread the mixture evenly into a greased 9x13-inch baking dish or cast iron
  8. In another bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix until crumbly and evenly coated.
  9. Sprinkle the pecan topping evenly over the sweet potato mixture.Bake uncovered for 40–45 minutes, or until the topping is golden brown and crisp around the edges.
  10. Let the sweet potato casserole cool for about 10 minutes before serving. The filling will firm up slightly as it rests, giving you that perfect creamy-yet-structured texture.

Video

Notes

  • Roast, don’t boil: Baking concentrates flavor and prevents the potatoes from getting watery.
  • Whip it smooth: Use a hand mixer for a velvety texture.
  • Add spice: A touch of cinnamon or nutmeg makes it extra cozy.
  • Make ahead: Assemble the casserole (without baking), cover, and refrigerate overnight. Bake the next day.
  • Crispy topping tip: Don’t cover the dish while baking — this keeps the pecan layer crunchy.