The recipe for Ruth’s Chris sweet potato casserole just can’t be beat! A simple but perfect sweet potato mash is topped with an absolutely delicious praline pecan topping. Your family will trash the marshmallow-topped classic the moment you bring out this wonderful dish, I promise!
🍠 What Makes This Recipe So Good
- The first time I had Ruth’s Chris sweet potato casserole, I fell in LOVE. The sweet potato mash is perfectly tender and delicious. The real star of the show on this dish is the praline pecan topping. Chopped pecans, caramelized in brown sugar and spices…my mouth is watering just talking about it! Each bite is so comforting and has the perfect amount of sweetness.
- This casserole is so impressive, and so easy to make! You probably already have most of the ingredients on hand. There’s no complicated steps, and both the sweet potato mixture and praline crumble come together super quickly. You’ll have an incredible casserole ready to be served in practically no time!
👩🏼🍳 Chef’s Tips
- For Ruth’s Chris sweet potato casserole, you don’t have to prep the sweet potatoes any specific way. All that matters here is that they’re fully cooked and then mashed well. You can also whip them if you like that texture better! There are a few different ways to cook sweet potatoes perfectly, and which one you use is really just a matter of how much time you have, what appliances you have, and where you’ve got room to fit in a couple of potatoes. Knowing how to microwave a sweet potato will come in handy more often than you know. I love Instant Pot sweet potatoes because they’re so quick, and Crockpot sweet potatoes are great when you want a set-it-and-forget-it option. Air fryer sweet potatoes are perfect when you want a baked potato taste and texture but don’t have room to spare in your oven.
- Need more make-ahead recipes for your holiday meals? Add this one to the list! You can prep the components for your copycat Ruth’s Chris sweet potato casserole up to three days in advance! Just let them both cool completely, then refrigerate the praline crumble in one airtight container and the sweet potato mixture in another. On baking day, let them both sit at room temperature 30 minutes so they’re easier to work with. Assemble the casserole as directed below, then bake ’til hot and crisp!
🎁 Recipes That Belong on Your Holiday Table
- Butternut Squash Casserole
- Grilled Acorn Squash with Cinnamon Butter
- Garlic and Herb Sous Vide Turkey
- Make Ahead Green Bean Casserole
- One-Pan Holiday Meal
- Truffle Mashed Potatoes
- Crockpot Baked Brie Dip
- Keto Cranberry Sauce
- Carrot Soufflé
- Accordion Potatoes
- Cheesy Spinach Casserole
- Cranberry Salsa
- Savory Southern Cornbread Stuffing
For the Praline Crumble
- ¼ cup unsalted butter
- ¾ packed cup brown sugar light or dark
- ¼ cup all-purpose flour
- ¾ cup coarsely chopped pecans or coarsely chopped walnuts
For the Sweet Potato Layer
- 1 large egg
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon pure vanilla extract
- 2 cups mashed sweet potatoes fully cooked, see Notes
- 2-quart ceramic casserole dish 8×8 or 11×7
- neutral cooking spray or butter
- Small microwave-safe bowl
- 2 Silicone spatulas or 1 silicone spatula and 1 hand mixer, see Notes
- Medium mixing bowl
- Large mixing bowl
- Preheat oven to 350° Fahrenheit. Position oven racks so that casserole dish can sit in center of oven. Lightly grease bottom and sides of casserole dish with neutral cooking spray and set aside.
- Add ¼ cup unsalted butter to small microwave-safe bowl. Microwave butter in 15-second increments, stirring well between each, until butter is melted but not burnt. Carefully remove bowl from microwave.
- Add ¾ packed cup brown sugar, ¼ cup all-purpose flour, ¾ cup coarsely chopped pecans, and melted butter to medium mixing bowl. Stir until ingredients are incorporated into crumbly mixture. Set bowl aside.¼ cup unsalted butter
- Crack 1 large egg directly into large mixing bowl. Whisk vigorously until egg is well-beaten and no longer streaky.
- Again add ¼ cup unsalted butter to small microwave-safe bowl. Microwave butter in 15-second increments, stirring well between each, until butter is melted but not burnt. Carefully remove bowl from microwave and let butter cool slightly.
- Add melted butter, ¾ cup granulated sugar, ¼ teaspoon salt, ¼ teaspoon pure vanilla extract, and 2 cups mashed sweet potatoes to large bowl with beaten egg. Stir all ingredients together until fully combined into smooth mixture. See Notes for hand mixer option.
- Transfer sweet potato mixture to prepared casserole dish. Spread mixture out into one even layer, covering bottom of dish completely.
- Sprinkle praline crumble over top of sweet potato layer, distributing crumble as evenly as possible.
- Place casserole dish in preheated oven. Bake casserole 30 minutes or until sweet potato layer is hot and praline crumble is browned. Note: if praline crumble browns too quickly, cover casserole dish loosely with aluminum foil.
- When casserole is ready, carefully remove casserole dish from oven. Set aside to rest 10 to 20 minutes, then serve warm.
- Hand Mixer: Instead of stirring the sweet potato ingredients together, use a hand mixer fitted with the standard attachments. Start on low speed to avoid splattering the egg and butter out of the bowl, then increase the speed to medium and mix until everything’s combined and the sweet potatoes have a smooth, whipped texture.
- Sweet Potatoes: Fully cook your sweet potatoes in the microwave, Crockpot, Instant Pot, or air fryer before mashing them for your casserole. You can also use 2 15-ounce cans of cut sweet potatoes to save time and effort. Just don’t use any that are candied or packed in syrup.
- Make it Paleo: Use ghee instead of butter. Replace the all-purpose flour with super fine blanched almond flour at a 1:1 ratio. Use coconut sugar instead of brown sugar and granulated sugar.
- Make it Dairy Free: Use a dairy-free butter.
- Make it Gluten Free: Use a gluten-free all-purpose flour.
- Make-Ahead Option: Prepare the praline topping and the sweet potato mixture as instructed. Let them both cool completely, then transfer each component to an airtight container. Refrigerate both components in separate airtight containers no more than 3 days. When you’re ready to bake the casserole, let each container sit at room temperature for 30 minutes, then assemble and bake the casserole as directed above.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.