A Ruth’s Chris sweet potato casserole copycat has two parts: a smooth, roasted sweet potato filling and a crunchy brown sugar pecan crust on top. Roast the potatoes instead of boiling them, and the filling stays thick, not watery. Bake the crust last so it stays crisp.
This is a home version. The restaurant doesn’t hand out its recipe, so this one is built around what people go back for: the crust! You’ll also get a way to cut the sugar and a plan for making it ahead.
Ruth’s Chris sweet potato casserole ingredients
Filling:
- 2½ lb sweet potatoes (about 3 medium)
- ½ cup (1 stick) unsalted butter, softened, plus more for the dish
- ⅔ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine salt
Pecan crust:
- 1 cup chopped pecans
- ¾ cup packed light brown sugar
- ⅓ cup all-purpose flour
- 5 tablespoons unsalted butter, melted
- Pinch of fine salt
You’ll also need a 2-quart baking dish, about 11 by 7 inches. Chop the pecans coarsely, so the crust has real crunch.
How do you make Ruth’s Chris sweet potato casserole at home?
Roast the sweet potatoes whole, mash them with the sugar, butter, eggs and vanilla, and bake the filling until it sets. Then spread the pecan crust over the top and bake it again until it’s firm and browned. The filling and the crust are two separate jobs.
- Heat the oven to 425°F. Poke holes in the sweet potatoes with a fork, set them on a lined sheet pan, and roast until a knife slides in with no resistance. Plan on about an hour.
- Lower the oven to 375°F. Butter the baking dish.
- Peel the warm potatoes and mash them until smooth. Beat in the sugar, softened butter, eggs, vanilla and salt. Spread the filling in the dish.
- Bake the filling for about 35 minutes, until the center is set but still a little soft.
- While it bakes, stir together the pecans, brown sugar, flour and salt. Pour the melted butter over the mix and toss with a fork until it looks like wet sand.
- Scatter the crust over the hot filling. Bake about 10 minutes more, until the crust is firm and browned at the edges. Rest it 10 minutes, then serve!
Those oven times follow the pattern in the Delish copycat, which roasts its potatoes 60 to 65 minutes at 425°F, then bakes at 375°F. Your oven and dish decide the rest, so trust the set center and the browned crust over the clock.
Why is sweet potato casserole watery, and how do you stop it?
Roast the potatoes instead of boiling them. Boiling puts water into the flesh, and that water ends up in the filling. Roasting concentrates the potato, so the mash holds its shape and the casserole slices cleanly. Draining and drying boiled potatoes helps, but roasting is the safer route.
Wondering why the filling has no milk or cream? The eggs set the mash, and the butter keeps it rich. If yours looks stiff before the eggs go in, that’s right!
How do you make it less sweet?
Cut the filling sugar to ½ cup, or skip it and let the roasted potato carry the sweetness. You don’t need to trim the crust too, since it’s the part that tastes like dessert. A pinch of salt in both layers keeps you from ending up with something flat.
Sweetness is the most common complaint about this dish, and the community has plenty of workarounds. One r/thanksgiving commenter skips the sugar altogether and uses citrus.
“Roasted cubes of sweet potatoes. When they are done splash some fresh lime juice. A few chili flakes if you like the heat. Massive hit every time I serve and the cold leftovers are great. No need to be adding sugar to an already very sweet vegetable.”
– r/thanksgiving (28 upvotes)
That’s a different dish from this one, but the idea carries over. A splash of acid cuts sweetness. Another commenter in the same thread had a simpler fix.
“I always add orange juice. Not a fan of sweet overload 😬”
– r/thanksgiving (4 upvotes)
Both are single opinions. If you try orange juice here, start with a tablespoon in the mash, taste it, and stop there.
Can you make sweet potato casserole ahead?
Yes. Bake the filling, cool it, cover it, and refrigerate. On the day, add the crust and bake until it’s hot and the top is firm. Store the crust mix separately, since a crust that sits on wet filling goes soft.
USDA says to refrigerate leftovers within 2 hours. They keep 3 to 4 days in the fridge or 3 to 4 months in the freezer, and should be reheated to 165°F. Cover the dish while it reheats, then take the foil off for the last few minutes to crisp the top.
Make-ahead also frees your oven. The turkey owns it for hours, so a casserole that only needs a short bake after the bird comes out fits neatly. Our turkey calculator shows when that window opens.
Turkey Thawing and Roasting Time Calculator
Enter your turkey weight, whether it is stuffed, and your dinner time. It gives a start window from USDA tables, so you know when the oven frees up for the casserole.
What do you serve with it?
It’s a sweet side, so pair it with something salty or sharp. Roast turkey and ham are natural, and it also suits a steakhouse-style dinner. Try it beside prime rib sides sorted by oven space and our House of Prime Rib creamed spinach. For a full holiday table, see our ranked holiday side dishes.
Ruth’s Chris sweet potato casserole: quick answers
How many days does sweet potato casserole last in the fridge?
USDA says cooked leftovers keep 3 to 4 days in the refrigerator if you chill them within 2 hours of cooking. Freeze them for 3 to 4 months, and reheat to 165°F.
Can you freeze it?
Yes. Cool the baked casserole completely, wrap it airtight, and freeze. USDA lists 3 to 4 months for frozen leftovers. Thaw in the refrigerator, then reheat covered.
Do you have to roast the potatoes?
No, but it’s the easiest way to a thick filling. If you boil them instead, drain well and let the steam escape before mashing.