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Irresistibly Indulgent Ultimate Ruth Chris Copycat Sweet Potato Casserole

A delicious recreation of the beloved Ruth Chris Sweet Potato Casserole, perfect for holidays and weeknight dinners.
Prep Time15 minutes
Cook Time35 minutes
Resting Time10 minutes
Total Time1 hour
Course: Christmas
Cuisine: American
Keyword: Comfort Food, Easy Side Dish, holiday recipes, sweet potato casserole, Thanksgiving, Ultimate Ruth Chris Copycat Sweet Potato Casserole
Servings: 8 servings
Calories: 250kcal

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • mixing spoon
  • Spatula

Ingredients

For the Casserole

  • 4 cups mashed sweet potatoes you can replace fresh with canned sweet potatoes for convenience
  • 1 cup granulated sugar feel free to reduce for a less sweet version
  • 2 large eggs substitute with flax eggs for a vegan option
  • 1 tsp vanilla extract optional, but it brings out the sweet flavors beautifully
  • ½ cup melted butter opt for plant-based butter for a dairy-free alternative
  • ½ cup milk or heavy cream almond or oat milk can be used for a non-dairy option
  • 1 tsp salt do not skip for optimal taste

For the Topping

  • 1 cup brown sugar consider coconut sugar for a lower glycemic option
  • ½ cup all-purpose flour substitute with almond or oat flour to make it gluten-free
  • 1 cup chopped pecans omit for a nut-free version, or replace with rolled oats for similar consistency
  • ¼ cup additional melted butter this step is important for achieving that tasty texture

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  • Boil or roast the sweet potatoes until fork-tender, then let cool for a few minutes.
  • Mash the sweet potatoes in a large bowl until smooth.
  • Add the granulated sugar, eggs, vanilla extract, melted butter, and milk, and mix until well combined and creamy.
  • In another bowl, combine brown sugar, flour, chopped pecans, and additional melted butter, mixing until crumbly.
  • Spread the sweet potato mixture evenly in the prepared dish and smooth the top.
  • Sprinkle the pecan topping evenly over the sweet potato layer.
  • Bake for 30-35 minutes until the topping is golden and crisp.
  • Allow to rest for 10 minutes before serving.

Notes

Optional: Garnish with a drizzle of maple syrup for extra sweetness. Store leftovers for up to 4 days in the fridge.