Steak House Sweet Potato Casserole Recipe

This Ruth’s Chris Sweet Potato Casserole is smooth, buttery, and topped with a crunchy brown sugar pecan crust that honestly tastes like dessert in disguise. It’s quick to prep, easy to freeze, and makes a solid side dish that works for holidays or random Thursdays when you’ve got sweet potatoes to use up.

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Quick Summary

• Prep time: 10 mins
• Cook time: 35 mins
• Flavor: buttery, nutty, slightly sweet
• Great for: potlucks, Thanksgiving sides, fridge cleanouts

Why I Like This Recipe

I had leftover sweet potatoes and zero motivation. But then I remembered this one — the casserole with the crunchy top. Threw it together in like 10 minutes, baked it while I answered emails. It came out golden and warm and yeah… I ate it straight out of the dish.

Ingredients

For the Sweet Potato Base

• 3 cups cooked and mashed sweet potatoes (about 3–4 large)
• 1 cup white sugar
• ½ tsp salt
• 1 tsp vanilla extract
• 2 eggs, well beaten
• ½ cup melted butter (1 stick)

For the Brown Sugar Pecan Crust

• 1 cup brown sugar
• ⅓ cup all-purpose flour
• 1 cup chopped pecans
• ⅓ cup melted butter

How To Make Steak House Sweet Potato Casserole

1. Prep the oven + pan: Preheat to 375°F. Spray a medium casserole dish (2 qt works well) with nonstick spray.
2. Make the crust first: Mix brown sugar, flour, chopped pecans, and melted butter. Chill it while you prep the potatoes — makes it hold together better when baked.
3. Make the sweet potato base: In a big bowl, add sweet potatoes, sugar, salt, vanilla, eggs, and melted butter — in that order. Beat with a hand mixer for 3–4 minutes until it’s fluffy and smooth.
4. Bake the base: Pour sweet potato mixture into your dish. Bake uncovered for 25 minutes.
5. Add the topping: Take it out, crumble the chilled topping across the top, then return it to the oven. Bake another 10–20 minutes until the top’s golden and crisp.
6. Let it rest: Give it a few minutes to set up before scooping.

Tips for Success

• Don’t skip beating the sweet potato mix — makes it airy, not dense.
• Chill the topping so it crumbles instead of melting into the potatoes.
• Bake the base first, then add topping — otherwise it sinks.
• Want to prep ahead? You can refrigerate the base after step 4.
• Use a 2 qt dish unless you want it thinner — 9×13 is too wide unless you double it.

Storage and Reheating

• Fridge: Cooled leftovers keep for 3–4 days, covered. Reheat in oven or microwave.
• Freezer: Yes. Bake it first, cool it, then freeze. Thaw overnight and reheat at 350°F until warm.
• Make-ahead tip: Bake the base only, refrigerate overnight, and add topping fresh before final bake.

Frequently Asked Questions

• Can I use canned yams?
  Yep, just drain well and mash ‘em. Not as rich, but it works.
• Do I need a mixer?
  It helps. You want it fluffy — hand mixing will work but takes effort.
• Can I swap pecans for something else?
  Sure. Walnuts are okay. Or leave nuts out completely and just use the brown sugar/flour topping.
• Is this super sweet?
  It’s pretty sweet — like dessert-side sweet. You can cut the sugar if you want it toned down.
• Can I double the topping?
  Uh, yeah. No one’s stopping you. It’s arguably the best part.

Common Mistakes and How to Dodge Them

• Adding the topping too soon: If you bake it all at once, the topping will sink or melt. Wait till halfway through.
• Not chilling the crust mix: Makes a huge difference — warm butter = soggy topping.
• Using raw sweet potatoes: You’ve gotta cook them first. Bake, boil, or microwave. Don’t skip that.
• Undermixing the potato base: You want it fluffy. Mix for at least 3 minutes — it’s not just “good enough.”
• Wrong pan size: Too big = thin layer, topping overkill. Too small = overflow. A 2 qt dish is the sweet spot.

Nutrition Facts (Per Serving)

• Calories: 523 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 82mg
• Sodium: 240mg
• Potassium: 366mg
• Total Carbohydrate: 64g
• Dietary Fiber: 4g
• Sugars: 44g
• Protein: 4g