Ruth Chris Sweet Potato Soufflé: the Signature Praline Pecan Casserole

Decoding the Legendary Ruth Chris Sweet Potato Soufflé

That smell, oh my gosh, that smell. When this dish bakes, your entire house transforms into a warm hug of vanilla, brown sugar, and toasted pecans. The aroma alone is worth the minimal effort required, instantly setting the mood for a fantastic meal. It’s rich, comforting, and seriously addictive.

You might think mastering this legendary restaurant quality dish is complicated, but it is actually a total breeze to pull off at home. This recipe uses super basic pantry ingredients, it feeds a crowd easily, and honestly, it looks way fancier than the minimal stress it causes.

This dish is my secret weapon when I need maximum impact with zero fuss.

Forget the heavy, gluey sweet potato casseroles you might have suffered through at past holiday dinners. This copycat recipe, inspired by the iconic Ruth Chris sweet potato soufflé , is unbelievably light and airy in the base, perfectly contrasted by the crunchy praline topping.

Ready to learn the secrets to the best side dish you've ever made? Let’s crack on and talk texture.

Why This Dish is More Than Just a Side Casserole

This isn't just sweet potatoes; it’s dessert masquerading as a side dish, and we love it for that reason. The magic happens because we treat the sweet potatoes almost like a mashed potato dish, incorporating generous amounts of butter and cream while whipping in air.

The subtle nutmeg and heavy dose of vanilla ensure the flavor profile is rich and complex, not just flatly sweet.

Defining the Sweet Potato Soufflé vs. Casserole

The terms are often used interchangeably, but there's a vital difference here. A traditional sweet potato casserole often relies on boiled potatoes and gets its structure from binding agents or thick, gloppy marshmallows. Our Ruth Chris version is a soufflé because we incorporate eggs and whip the mixture to achieve lift and lightness, giving it that melt-in-your mouth quality. It’s fluffy, friend, genuinely fluffy. If you like the dense, comforting feel of a traditional bake, you might also adore my Ultimate Sweet Potato Casserole with Crunchy Pecan Streusel recipe, but stick with this one for the airiest texture.

The History Behind Ruth's Signature Side

Ruth’s Chris Steak House is famed for classic indulgence, and their sweet potato dish has become legendary for its decadent texture. It’s a signature recipe because it skips the usual marshmallows (gasp!) and elevates the humble sweet potato with a rich, buttery praline pecan streusel.

It's truly a classic, and once you taste it, you’ll understand why it’s demanded at every holiday table.

The Science of Fluff: Achieving the Perfect Sweet Potato Texture

The key to that signature lightness lies in two things: moisture control and careful incorporation of the fat and eggs. Using softened butter blended into warm potatoes ensures total emulsion and a superior, fudgier base texture that prevents lumps.

We need those sugars and spices to dissolve completely into the warm puree.

Essential Components for the Sweet Potato Base and Praline Topping

We are using simple, quality ingredients here, focusing on the ones that deliver maximum flavor and texture. Don't cheap out on the vanilla extract, it makes a huge difference.

Balancing Sweetness and Spice: The Vanilla and Cinnamon Effect

We use a combination of granulated sugar and packed brown sugar to achieve depth. The brown sugar provides that molasses backbone, which pairs beautifully with the sweet potatoes' earthy flavor.

A full tablespoon of good vanilla extract and the touch of cinnamon are what truly make this dish taste like the famous Ruth Chris version, rather than just basic mashed potatoes.

The Secret to Airy Sweet Potato Puree

The airiest texture comes from proper preparation. Do not use a food processor for the base. Using a food processor can overwork the starches, resulting in a sticky, gluey texture, which is the opposite of a soufflé.

A hand mixer or a classic potato masher is best, followed by folding in the beaten eggs carefully just before baking.

Selecting the Best Sweet Potatoes (Yams vs. Jewel/Garnet Varieties)

Always reach for the Jewel or Garnet varieties of sweet potatoes for baking. The labels in the grocery store are often confusing, but these varieties are drier and sweeter, giving you that lovely orange interior and ensuring a better structure.

Avoid using true yams, which are starchier and often drier, leading to a stiffer base.

Ingredient Swaps for Dietary Needs (Nut-Free or dairy-free Options)

Don't let allergies stop you from enjoying this amazing dish!

Mastering the Authentic Ruth Chris Sweet Potato Recipe: step-by-step

This is where the magic happens, but remember to be gentle when folding in the final ingredients!

Step 1: Preparing and Mashing the Potatoes for a Smooth Base

First up, drain those potatoes aggressively. For the absolute best result, please roast them. Roasting concentrates the natural sugars and ensures your potatoes are perfectly dry. If you boil, let them steam dry in the pot for a full five minutes after draining.

Now, mash them until they are perfectly smooth using a masher or a hand mixer zero lumps allowed here.

Step 2: Whipping the Soufflé Base to Peak Airiness (The Cracker of All Casseroles)

While the potatoes are still warm, vigorously mix in the softened butter, both sugars, cream, vanilla, cinnamon, and salt. You want everything fully incorporated and creamy. In a separate small bowl, lightly beat the two large eggs. Gently fold the eggs into the sweet potato mixture using a spatula.

Crucial warning: Stop mixing the second the yolk is gone. Overmixing now will deflate the air you just worked in.

Step 3: Constructing the Buttery Praline Pecan Topping

In a medium bowl, whisk together the flour and brown sugar. Add the cold, cubed butter straight from the fridge. Use your pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, like small peas. Fold in your chopped pecans.

Keep this mixture cold until it’s time to top the soufflé base.

Step 4: The Final Bake: Achieving Golden Perfection and Setting the Soufflé

Generously grease your 9x13 inch baking dish and spread the sweet potato mixture evenly. Sprinkle the praline topping completely over the top, covering the potatoes edge-to-edge. Bake at 350°F (175°C) for 40 to 45 minutes, or until the topping is beautifully golden and the soufflé base is set.

Chef’s Note: The soufflé is set when the edges pull away slightly and a knife inserted near the center comes out mostly clean. Do not be tempted to overbake, as this will dry out the sweet potato base.

Troubleshooting Your Sweet Potato Soufflé

Nobody wants a soggy bottom or a collapsed dome. Here are the fixes for the common snags.

Preventing a Watery Soufflé: Draining Moisture Effectively

This is the number one cause of failure. If you boil the sweet potatoes, after draining the water, immediately return the potatoes to the hot pot and leave them uncovered for five to ten minutes. The residual heat will steam off excess moisture. Do not skip this step.

Wet potatoes equal a heavy, dense, non-soufflé base.

How to Fix a Sinking Soufflé (Altitude and Oven Issues)

If your soufflé sinks in the middle, it’s usually one of two issues: either you opened the oven door too early, letting cold air rush in, or the recipe needs adjustment for high altitude.

If you are baking at a high altitude, reduce the sugar by 10% and increase the liquid (cream) slightly to help stabilize the structure. Also, always ensure your oven temperature is accurate.

The Ideal Internal Temperature for Doneness

The ideal internal temperature for the set sweet potato base is between 195°F and 200°F (90°C 93°C). Use a meat thermometer inserted into the center. This ensures the eggs are fully cooked and the starch has gelled enough to hold its shape.

make-ahead Strategy and Safe Storage of Ruth Chris Sweet Potato

This is absolutely a fantastic make-ahead dish, which is essential for busy holiday cooking!

Preparing the Dish 24 Hours in Advance (Pre-Bake Instructions)

You can easily prepare the sweet potato base entirely and the praline topping separately the day before. Assemble the soufflé base in the baking dish, cover it tightly, and refrigerate. Store the praline topping in a sealed bag in the fridge. On baking day, let the base sit at room temperature for 30 minutes before adding the topping and baking as directed. If you love a good make-ahead strategy, you should check out my make-ahead Sweet Potato Casserole with Pecans: The Easiest Holiday Side .

Freezing Baked vs. Unbaked Sweet Potato Base

Both methods work, but freezing the unbaked base is usually better for preserving the fluffy texture. Assemble the base (without the topping) in a freezer safe aluminum pan, cover tightly with foil, and freeze for up to three months. Thaw it overnight in the fridge before adding the topping and baking.

Freezing the topping separately ensures the pecans stay crunchy.

Reheating Instructions to Maintain the Praline Crunch

If you have leftovers, cover the dish loosely with foil and reheat in a 300°F (150°C) oven for about 15– 20 minutes, or until warmed through. Crucially, remove the foil for the last 5 minutes.

This allows the heat to hit the praline topping directly, reviving the crunch instead of steaming it soft.

Perfect Pairings: What to Serve Alongside Your Signature Sweet Potato

Because the Ruth Chris sweet potato casserole is so rich and sweet, you need sharp, savory, or robust partners to balance it out. This dish provides the required sweetness, so definitely skip the sugary dessert course later!

For a true savory contrast that still features the star ingredient, I often serve this alongside my recipe for Savory Sweet Potato Casserole with Parmesan Streusel Topping — it makes for an epic sweet vs. savory potato battle. Pair this sweet soufflé with simple roasted garlic green beans or a crisp winter salad dressed with a sharp vinaigrette. The tartness cuts beautifully through the butter and brown sugar.