This Copycat Ruth’s Chris Sweet Potato Casserole is a warm and comforting dish that brings together sweet, creamy mashed sweet potatoes topped with a crunchy, buttery pecan and brown sugar crumble. It’s a perfect blend of soft and crispy textures, with just the right amount of sweetness and a hint of cinnamon to make every bite special.
I love making this casserole when I want a side dish that feels a little extra but is still really easy to pull together. The topping is my favorite part because it adds that lovely, nutty crunch that contrasts so nicely with the smooth sweet potatoes underneath. I always find myself sneaking little spoonfuls as it bakes – it’s hard to resist!
Whether it’s for a holiday dinner or just a cozy family meal, this sweet potato casserole is a big hit. I like serving it alongside roast chicken or turkey, but honestly, it’s so tasty that it can stand on its own. If you want to make it even more special, try adding a drizzle of maple syrup on top before serving – it’s a little touch that really makes the flavors pop.
Key Ingredients & Substitutions
Sweet potatoes: Choose fresh, firm sweet potatoes with smooth skin. I like using Japanese sweet potatoes for extra sweetness, but standard orange ones work perfectly.
Brown sugar: Light brown sugar adds moisture and gentle caramel notes. If unavailable, substitute with white sugar and a teaspoon of molasses for richness.
Butter: Unsalted butter is best to control saltiness. You can use salted but reduce the added salt slightly. For a dairy-free option, try coconut oil or vegan butter.
Milk: Whole milk gives creaminess, but you can replace it with almond, oat, or soy milk for lactose-free versions.
Pecans: Pecans provide crunch and a nutty flavor. Walnuts are a good stand-in if pecans aren’t on hand.
Mini marshmallows: Optional but add that classic gooey touch. You can skip them for a less sweet version or use vegan marshmallows.
How Do I Get That Perfect Crunchy Pecan Crumble Topping?
The topping is key to the dish. It’s all about mixing the butter evenly with the pecans, flour, sugar, and cinnamon until crumbly. Here’s how I do it:
- Use melted butter but cool enough so it doesn’t melt the sugar immediately.
- Mix ingredients gently with a fork or fingers, breaking up clumps but keeping some chunky pieces for texture.
- Spread topping evenly on the sweet potato base to form a good layer.
- Watch the baking time closely — too long, and the topping can burn; just golden and crisp is perfect.
With these tips, you’ll get a sweet, nutty, and crunchy topping that contrasts wonderfully with the creamy sweet potatoes below.
Equipment You’ll Need
- Large pot – I use this to boil and cook the sweet potatoes until tender.
- Mixing bowls – perfect for mashing the sweet potatoes and preparing the topping.
- Masher or hand mixer – makes mashing the sweet potatoes smooth and easy.
- Measuring cups and spoons – for accurate ingredients like sugar, milk, and spices.
- Baking dish or ramekins – to bake the casserole and keep it warm on the table.
- Fork or pastry cutter – for mixing the pecan crumble topping until crumbly.
Flavor Variations & Add-Ins
- Chocolate chips: Stir some into the sweet potato mash for a sweet surprise.
- Spices: Add a pinch of ginger or allspice for extra warmth and depth.
- Cheese: Top with a sprinkle of shredded mozzarella or crumbled feta for a different flavor twist.
- Fresh herbs: Garnish with chopped rosemary or thyme for a fragrant touch.
Copycat Ruth’s Chris Sweet Potato Casserole
Ingredients You’ll Need:
Sweet Potato Mixture:
- 3 to 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows (optional, for mixing or topping)
Pecan Crumble Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the sweet potatoes and mash them, 10 minutes to make the topping, and 25-30 minutes to bake. In total, you’ll need around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease individual ramekins or a large baking dish to prevent sticking.
2. Cook the Sweet Potatoes:
Put the peeled, chopped sweet potatoes in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 15-20 minutes or until the potatoes are very tender when poked with a fork. Drain well.
3. Mash Sweet Potatoes:
Transfer the cooked sweet potatoes to a large bowl. Mash with a potato masher or hand mixer until smooth and creamy.
4. Add Flavor to the Mash:
Mix in the brown sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Stir well until everything is combined and smooth. If you want marshmallows inside the casserole, gently fold in half of the mini marshmallows now.
5. Make the Pecan Crumble Topping:
In a medium bowl, combine the chopped pecans, flour, brown sugar, and cinnamon. Pour in melted butter and stir with a fork or use your fingers until the mixture becomes crumbly with small clumps.
6. Assemble and Bake:
Spoon the sweet potato mixture into your prepared dish(es). Sprinkle the pecan crumble evenly over the top. For extra gooeyness, add the remaining marshmallows on top if you like. Bake in the oven for 25-30 minutes, or until the topping is golden brown and crisp and the casserole is heated through.
7. Serve and Enjoy:
Remove from oven and let cool slightly before serving. Add a pat of butter or a dollop of whipped cream on top if desired. Serve warm for the best taste.
This sweet potato casserole makes a wonderful side dish for holidays or special dinners. It pairs beautifully with roast turkey, chicken, or other hearty mains. Enjoy!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes! If using frozen sweet potatoes, make sure they’re fully thawed and drained of excess moisture before mashing to avoid a watery casserole. You might need to adjust the milk amount slightly.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crunchy, or microwave for convenience (though the topping may soften).
Can I Substitute Pecans with Another Nut?
Definitely! Walnuts make a great substitute if you prefer or need to lighten the nut flavor. Just chop them similarly and use the same amount in the crumble topping.
