Have you had the pleasure of indulging at Ruth’s Chris Restaurant? I have and one of my favorite sides is this Ruth’s Chris Copycat Sweet Potato Casserole. This recipe is a beloved favorite for our holiday meal.
We will be going again to Ruth’s Chris Restaurant soon for a little family celebration. I can’t wait!! We have done a few other recipes from this restaurant like Ruth’s Chris Copycat BBQ Shrimp and Copycat Ruth’s Chris Shoestring Fries,
Now you can make this amazing ruth’s chris sweet potato casserole at home and enjoy all its divine flavors. This is my copycat version so it is less sweet than the original. This would be a highlight on any Thanksgiving or Christmas table and is always one of our faves!
Crispy sweet pecan topping with creamy sweet potatoes underneath, even a person who doesn’t like veggies will be diving into this dish. It is the perfect accompaniment to turkey or other meats. It is comforting and screams the holidays!!
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Thermal Insulated Casserole Dish Carrier
Really simple ingredients but the results are spectacular for a special meal like a Thanksgiving dinner. Personally, the pecan topping takes this to the ultimate for me. We love making Ruth’s Chris Sweet Potato Casserole often even for other meals than the holidays as it is easy and perfect for a Sunday supper or when company is over.
INGREDIENTS
- Large sweet potatoes, baked until very tender, peeled, and mashed (about 3-4 cups), they take about 60 min. at 350F.
- Butter
- 1/2 and 1/2 cream (10%)
- Salt to taste
PECAN TOPPING
- Brown sugar
- All-purpose flour
- Pecans, chopped
- Butter
This casserole is nothing but delicious and shines as an outstanding side on your festive tables for the holidays. This is a dish that we love to serve with any entree as it goes gorgeously with beef and poultry.
Even fussy kids will be enjoying sweet potatoes as they have never had!! This is a true family winner of a side!!
How To Make Ruth’s Chris Sweet Potato Casserole
Mash soft cooked sweet potatoes with the butter, cream, and salt in a mixing bowl. If your potatoes are baked well you should be able to mash them easily without the use of a hand mixer.
Place them in 3-4 ramekins or one larger baking dish. Mix the brown sugar, flour, and butter together until crumbly, add the pecans and place on top of the sweet potato. Bake at 350F for 20min. or until the edges are bubbling and the topping lightly browned. Serve immediately.
Note: This can be made ahead. Leave the topping off until you are about to put it in the oven. If it is made ahead you will need to bake for an additional 10-15 min. or until heated through.
Holiday Casseroles
Everyone will be wanting seconds of this Ruth’s Chris sweet potato casserole so you can make extra by doubling the recipe. This screams comfort food for the holidays or anytime.
No marshmallow topping here!! Just a yummy brown sugar pecan crust. This is a clincher to a side that everyone will love even the people that don’t like sweet potatoes or veggie casseroles.
What are some of your favorite casseroles for the holidays? Do you make the same thing every year or mix it up? I like to have some standards and then add something new too!!
You will get rave reviews from everyone who tries this!! If it already isn’t a family favorite for the holidays it soon will be. INDULGE, ENJOY AND CELEBRATE!!
Recipe Pro Tips!
Expert Tips
This can also be made ahead and then the topping is added on and warmed in the oven.
Can I Use Canned Sweet Potato In This Recipe?
You can substitute canned for fresh but honestly, I prefer a fresh sweet potato, they are plentiful for the holidays, inexpensive, and easy to prepare.
WANT MORE GREAT HOLIDAY CASSEROLES?
We love serving casseroles and for the holidays it is so easy. Here are some of our favorite roundups and more.
Ruth’s Chris Copycat Sweet Potato Casserole Recipe
Video
Ingredients
- INGREDIENTS
- 2 large sweet potatoes baked until very tender, peeled and mashed (about 3-4 cups), they take about 60 min. at 350F.
- 3 Tbsp. butter
- 2 Tbsp. 1/2 and 1/2 cream 10%
- Salt to taste
- PECAN TOPPING
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1 cup pecans chopped
- 1/3 cup butter
Instructions
- Mash soft cooked sweet potatoes with the butter, cream, and salt in a mixing bowl. If your potatoes are baked well you should be able to mash them easily without the use of a hand mixer.Place them in 3-4 ramekins or one larger dish. Mix the brown sugar, flour and butter together until crumbly, add the pecans and place on top of sweet potato. Bake at 350F for 20min. or until the edges are bubbling and the topping lightly browned. Serve immediately.
- Note: This can be made ahead. Leaving the topping off until you are about to put it in the oven. If it is made ahead you will need to bake for an additional 10-15 min. or until heated through.
Comments & Reviews
Allyson Frazier says
Delicious. Could I do this in crock pot nd save oven space?
Tara Noland says
I think that would work just fine but I have not made it myself that way. Happy Holidays!!
Candace Molta says
I made this to go with a smoked pork BBQ.
Awesome side dish!
Tara Noland says
That would be yummy with pork for sure!!
Tami says
I have been making this for Thanksgiving and Christmas for the past five years now. Always a hit! So delicious!
Tara Noland says
Ah thank you, that is awesome!!
Seb says
Loved this recipe. We made it for Thanksgiving!
I didn’t melt the butter for the topping- is that the right move?
Tara Noland says
Don’t melt the butter or the topping will be like a cookie and not fluffy and crunbly, you did it correctly.