If you ever find yourself craving comfort food that’s gone a little fancy (but not actually fussy), Ruth’s Chris Sweet Potato Casserole is my go-to. I’m not saying it has magical powers, but last Thanksgiving my uncle—who usually just piles his plate with turkey—actually went back for seconds of this casserole instead. That’s saying something, right? And, okay, once I accidentally swapped the pecans for walnuts because it’s what I had, and you know what? No one noticed. We still talk about that meal though—maybe about the wine, maybe about the casserole, who knows?

Why You’ll Love This

I make this when the weather hints at being remotely chilly or, honestly, when I want to impress without feeling like I’m doing a juggling act in the kitchen. My family goes crazy for this, especially because it’s sweet but not tooth-achingly so (unless you go wild with the topping, which I may or may not have done once).

Oh, y’know what annoys me? When recipes claim to be quick but then have you mashing potatoes until your arm falls off. This one, though? Totally worth the muscle—it’s velvety and the crunchy top is a game-changer. (Also: My great aunt Linda doesn’t like sweet potatoes unless they’re “hidden in a pile of marshmallows” but she legit asks for this every year.)

Here’s What You’ll Need (But Honestly, a Little Flexible)

4 large sweet potatoes (baked, peeled, and mashed – I sometimes use canned if I’m in a hurry; no shame!)
1 cup granulated sugar (or a bit less, especially if your sweet potatoes are on the sweet side anyway)
1/2 cup melted butter (salted, unsalted, whatever’s in your fridge – I won’t tell)
2 eggs, beaten (Actually, I once forgot the eggs. It was more dense, but not a disaster…)
1 tsp vanilla extract (my grandmother swore by McCormick, but I’ve used store brand and lived to tell the tale)
1/3 cup milk (cream works for extra richness, but who has cream just lying around?)
For the pecan crunch topping:
- 3/4 cup brown sugar (light or dark, up to you)
- 1/2 cup flour (I did gluten-free once—wasn’t my favorite, though edible)
- 1/2 cup chopped pecans (or walnuts if you’re feeling wild)
- 1/3 cup melted butter (again, melted is easier, don’t bother with room temp nonsense)

How To Make It (And Not Overthink It)

Bake those sweet potatoes until soft (400°F for about an hour does it, poke with a fork and if it slides in like a hot knife, you’re good). Or, if you’re running late/got kids hanging off your arms, microwave ‘em. No judgment.
Once cooled enough to handle, peel and mash ‘em up. This is where I usually sneak a taste—sweet potato is basically a snack, right?
Mix mashed potatoes, sugar, melted butter, eggs, vanilla, and milk together. You can use a hand mixer if you want them super smooth or just a sturdy spoon and some elbow grease if not.
Don’t worry if it looks a bit weird at this stage—it always does! Like orange goop. That’s normal.
Pour it into a buttered 9×13 baking dish (or whatever pan fits, I’ve used a slightly smaller one because I couldn’t find the big dish—just bake a couple minutes longer.)
For the topping: mix brown sugar, flour, nuts, and melted butter together with a fork until crumbly. Sprinkle it (generously) on top.
Bake uncovered at 350°F for about 30 minutes. The top should look golden and bubbly. If your oven bakes unevenly, maybe rotate it halfway—unless, like me, you forget and just scoop from the crispy side first.

Real Notes (Collected form Error and Triumph)

Once, I overbaked it because I got distracted by a phone call. It still tasted great! Slightly caramelized topping = no one complaining.
If you’re using canned yams, rinse off the syrup or it’ll be too sweet. Trust me, I learned that the sticky way.
Don’t stress about perfect mashing – a few lumps add “rustic charm” (or at least that’s what I say when I’m tired).

A Few Variations (Some Genius, Some… Not)

I’ve swapped pecans for almonds – it’s… fine? Stick with pecans if you can.
Try adding a small handful of coconut to the topping. My cousin swears it’s amazing, I’m still on the fence.
One time I added marshmallows on top. Honestly, it was way too sweet for me, but the kids loved it!
Oh, and using oat flour works okay for gluten-free, but almond flour went weird the one time I tried—wouldn’t recommend.

Do You Need Special Equipment? Meh.

I usually grab my trusty 9×13 ceramic dish, but I’ve made it in a deep-dish pie pan when everything else was mysteriously dirty. Don’t have a hand mixer? A potato masher or even a fork gets the job done if you’re feeling patient (or just want the arm workout).

Storing Your Casserole (Not That You’ll Have Leftovers)

This keeps in the fridge, tightly covered, for about 3 days. Reheat at 350°F until warm, maybe add a splash of milk if it’s looking dry. Honestly, in my house it never lasts more than a day! Sometimes I swear leftovers taste even better the next morning, but there’s rarely any to find out.

Serving Suggestions (What I Like to Do)

It’s classic at Thanksgiving, but I’ll serve it with ham on a random Sunday and it’s a hit. Sometimes I put a dollop of whipped cream on top for dessert vibes—don’t judge. And it pairs surprisingly well with a good roast chicken (I found this roast chicken recipe works wonders).

Pro Tips Learned the Hard Way

I once tried to skip the cooling step on the sweet potatoes—just mashed them blazing hot. The eggs scrambled a bit. Wouldn’t do that again; let them cool a tad first!
If your topping looks runny, add a sprinkle more flour—that’s what my mom would do.
Oh, and double the topping if you’ve got a sweet tooth. It’s not really a tip, but, you’re welcome.

Faqs (In My Own Words)

Can I make this ahead of time?
Oh, absolutely. I’ve assembled it the night before (just keep the topping separate until baking) and thrown it in the oven next day. Actually, I think it works better if the flavors sit a bit.

Help! What if I don’t have pecans?
No worries! Walnuts, slivered almonds, or even oats work in a pinch. Oats make it more “crumble” than “crunch,” just FYI.

Is this, like, an actual Ruth’s Chris recipe?
It’s super close. There are copycats all over, but this mash-up is what’s worked best for me after taste-testing three versions and reading this copycat one last holiday season.

Can I freeze it?
Mmm, not my favorite. The topping gets mushy. If you have to, do it before baking, wrap tightly, and then bake fresh for best results. Or just eat it all and save the hassle.

Do I need a mixer?
Nope, just enthusiasm (and a little patience). But a mixer sure saves your arm some effort!

(Side note: Has anyone else noticed how sweet potatoes take forever to cool? I swear they keep heat like a campfire log.)