Ruth’s Chris Sweet Potato Casserole Recipe (Copycat)

I had always wanted to go to Ruth’s Chris restaurant. My dad raved about their amazing steaks that are fried in butter and served sizzling hot at the table! I had also heard amazing things about Ruth’s Chris sweet potato casserole and luckily I had the opportunity to devour both when we went there for my 30th birthday celebration.

Not just for special occasions, this will be a staple side dish in your household and is always a favourite with the kids. A copycat of Ruth’s Chris sweet potato casserole the whole family will love!

I’d love to share with you a copycat Ruth’s Chris sweet potato casserole recipe! (Printable recipe below).

Preheat oven to 375ºF and coat a medium-size casserole dish with butter, oil, or  nonstick spray if you prefer. I didn’t use anything and my dish was easily cleaned.

You will need:

Topping

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/2 cup butter, room temperature (or melted)

Directions: 

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

This big sweet potato made approximately 5 cups of mash. I used 3 for this recipe and the remaining 2 for baby food!

Sweet Potato Mixture

• 3 cups mashed sweet potatoes
• ½ – ¾ cup sugar or sweetener (to your taste)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/3 cup (1 stick) butter, melted

Note: The recipe I found called for 1 cup of sugar and it seemed like an awful lot. I used >½ cup Splenda and didn’t quite fill the rest of the cup full of sugar and it was still too sweet for me. I always try a recipe as is the first time and then tweak it, so I recommend doing ¾ cup of sugar/sweetener (or less) or adding more sweet potato into the mixture.

Directions:

• Combine sweet potatoes (they do not have to be cooked all the way through, just enough to mash, as they do get baked for another 40 minutes), sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.
• Beat thoroughly for approximately 4 minutes with a hand or immersion mixer to increase the fluffiness of the sweet potato mixture.
• Pour mixture into the casserole dish and bake for 30 minutes. (At this point, dish can be covered and refrigerated if desired. Regardless, it does need to set for 30 minutes if you are planning on making it ‘fresh’ to serve for dinner).
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.
• The brown sugar and pecan crust should be slightly browned and crunchy.

I also found that this makes way too much topping and it is also very sweet. I might try halving the topping recipe next time, but overall this dish is very delicious!

Ruth's Chris Sweet Potato Casserole Recipe (Copycat)

 

Author: Sarah Schultz

Recipe type: Vegetable

Prep time:  30 mins

Cook time:  40 mins

Total time:  1 hour 10 mins

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A copycat recipe of Ruth's Chris famous sweet potato casserole.

Ingredients

Sweet Potato Mixture

• 3 cups mashed sweet potatoes
• ½ - ¾ cup sugar or sweetener (to your taste)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• ⅓ cup butter, melted

Topping

• 1 cup brown sugar
• ⅓ cup flour
• 1 cup chopped pecans
• ½ cup butter, room temperature or melted if you prefer

Instructions

1. Preheat oven to 375 degrees.
2. Coat a medium-size casserole dish with butter, oil, or non-stick spray if you prefer.
3. At this time you can make the topping by combining brown sugar, flour, pecans, and butter in mixing bowl. Set aside. If you prefer more of a crumbly texture, cube butter and blend with pastry cutter.
4. Now mix together sweet potatoes (they don't have to be completely cooked as they do get baked for another 40 minutes in total), sugar, salt, vanilla, eggs, and butter in a large mixing bowl in the order listed.
5. Whip for approximately 4 minutes with a hand-held or immersion mixer to increase the fluffiness of the sweet potato mixture.
6. Pour mixture into the casserole dish and bake for 30 minutes.
7. After mixture is done baking it can be covered and refrigerated if needed. Regardless, the mixture needs to set for 30 minutes, regardless of it being refrigerated or not.
8. When ready to serve, sprinkle the surface of the sweet potato mixture evenly with the topping mixture and return to oven for 10 minutes.
9. The brown sugar and pecan crust should be slightly caramelized and crunchy - yum! Enjoy!

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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