Ruth’s Chris Copycat Sweet Potato Casserole
Have you had the pleasure to indulge at a Ruth’s Chris Restaurant? I have and one of my favorite sides is this Ruth’s Chris Copycat Sweet Potato Casserole.
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,
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What Goes Into This Sweet Potato Casserole?
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 it often even for other meals than the holidays as it easy and perfect for a Sunday supper or when company are 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!!
Holiday Casseroles
Now you can make this amazing side at home and enjoy all its divine flavors. This would be a highlight on any Thanksgiving or Christmas table and is always one of our faves!
This is part of our 25 New Holiday Make Ahead Casserole collection where you will find even more great recipes. I think sides make the meal, everyone loves a great casserole!!
We also have an amazing 25 Make Ahead Thanksgiving Casseroles roundup that is sure to please. This is our number one post for the holidays!!
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!!
Everyone will be wanting seconds of this dish 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 pecan brown sugar streusel. 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!!
This can also be made ahead and then the topping added on and warmed in the oven. 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!!
Ruth’s Chris Copycat Sweet Potato Casserole Recipe
Ruth’s Chris Copycat Sweet Potato Casserole
Ruth's Chris Copycat Sweet Potato Casserole is an awesome side dish that everyone will love. It is easy and a great make ahead too.
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
Mashed soft baked sweet potatoes with the butter, cream and salt. 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 417Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 47mgSodium: 301mgCarbohydrates: 35gFiber: 4gSugar: 20gProtein: 5g
Comments & Reviews
Jill Johnston says
This was terrific! I used only half the amount of brown sugar though and it was still plenty sweet. I also boiled the sweet potatoes rather than baking them and they were fine.
Tara Noland says
All variations on the theme, so glad you liked it!
Vicki B says
Love loved loved it. Took it to my family Christmas party of over 100 people and it didn’t make it through the first 25 and I tripled the recipe. now it’s become a holiday tradition in my household
Tara Noland says
So happy to hear, we will be making it over the holidays too! Wow, over 100 impressive family get together!!
Monika says
What did you do to triple recipe. Sometimes tripled everything doesn’t work. Sweet potatoes Noshingwithnolands
Tara Noland says
Tripling this recipe would be fine, you just don’t need as much topping may be depending on the size, shape of your dish.
Stef says
This is wrong I was a cook for Ruth’s for 12 years and can tell you it’s not right sorry
Tara Noland says
Well Stef it is my coycat recipe as I was not a cook there 🙂
ronnie says
well stef tell us the right way or i will call you a liar
Sybil says
Did she ever reply?
Tara Noland says
No she didn’t. I would say theirs are sweeter than mine as they put brown sugar into the potatoes as well. Just had them at Ruth’s Chris on the weekend.
ExRC ChefdeCuisine says
Real RC Recipe:
2.5lb whipped sweet potato mash
1.5c white sugar
1t salt
2t Vanilla
4 whole large eggs
1c salted melted butter
Bake mixture without topping. Topping is added after initial product is baked as part of the reheating process.
Bake at 275°F for about 30-40min
Sweetpotato topping:
1c brown sugar
1/2c AP flour
1c chopped pecans
1/3c melted butter
Mix together the sugar and flour very well first, then fold in pecans. Last, drizzle in warm butter while mixing the previous completed mixture. Should have a final texture like moistened sand.
Tara Noland says
Holy sugar, my teeth are aching!!
Diane says
I think your recipe is perfect!! Not as sweet as many sweet potato casseroles. I wouldn’t change a thing!
Tara Noland says
Thank you so much!!
Mary says
Steph, I’ve never had the potato casserole from Ruth’s, does this reciepe taste similar? Would like to know b4 I make it. Thanks
Jewels says
If you’ve never had it, what difference does it make??? I made it. It’s delicious!! No, it’s not exactly the same as Ruth’s Chris, it’s a copycat. For the exact recipe, go to the Ruth’s Chris website, where they post the recipe. I actually like this one better. I suggest going to Ruth’s Chris and judging for yourself.
Te says
Oh my 🤯 I am absolutely going to try both however I think I’ll give yours a try first as I love my sweet potatoes super sweet as my southern tea, 🙂 I make a mean candied chunked sweet potato/pineapple recipe every Thanksgiving for the last 20 yrs starting @age 12 people that say they don’t even like sweet potatoes love it, because it’s candy like. Thanks for the info..
Colette Cameron says
It’s a “copycat” recipe, not the actual recipe. It tastes the same as the original.
Tara Noland says
Thanks Colette!! You understand it!
Karen says
With all due respect, baking would’ve given you a deeper taste.
Te says
Agreed just as potatoes baked for potato salad.
Laura Dembowski says
I am a huge Ruths Chris fan. This dish in particular is a favorite. It could almost be dessert though. Seriously, this and a scoop of ice cream and I’m good 🙂
Tara Noland says
I hear you Laura, and it is so good with a great steak too!
Karen says
I just did it using my Ninja. I boiled the sweet potatoes and peeled them before adding to the Ninja. Usually I mixed them in my mixer and have lots of strings. With the Ninja there were no strings. Also added crushed pineapple, cinnamon, nutmeg, brown sugar, maple syrup and butter. Used your topping recipe and it looks awesome!
Tara Noland says
Sounds amazing Karen, enjoy!!
Becky Johnson says
I have been making this recipe for 15 plus years. A big favorite of all. We do some small catering and this is asked for frequently.
I make enough to feed 200 for a wake in 2018. I also have used canned yams and it’s fine
Tara Noland says
It is a very popular recipe and one that we love too. Can’t imagine making it for 200 though!! Happy Holidays!!
Kenyatta says
This sounds amazing. How did it taste?
Stormy says
Can you post Karen’s add on’s please?
Tara Noland says
Is it this you are taking about “I just did it using my Ninja. I boiled the sweet potatoes and peeled them before adding to the Ninja. Usually I mixed them in my mixer and have lots of strings. With the Ninja there were no strings. Also added crushed pineapple, cinnamon, nutmeg, brown sugar, maple syrup and butter. Used your topping recipe and it looks awesome!” I can’t really do that as I have not tried it myself but you can copy and paste that in or write it in the recipe. Feel free to make it your own!
Laura says
These potatoes are perfect!! We loved them and I don’t think they are overly sweet which is a plus in my book!!
Tara Noland says
Thank you so much Laura, I don’t like them too sweet either.
Louise says
Can it be made without nuts due to allergy or a substitution ?
Tara Noland says
Absolutely you can, just omit the nuts and enjoy!
Cheryl says
Can I put this together the day before and bake the next day? One less thing to do on Turkey day!
Tara Noland says
For sure you can and then just top it before it goes in the oven. I make so many things ahead of time. Here are a bunch more for you too! http://noshingwiththenolands.com/25-make-ahead-thanksgiving-casseroles/
Cindy says
Do you know how long and at what temperature to bake the next day? Still 350 for 20 minutes?
Tara Noland says
Good question Cindy, since it is cold you will need to bake it longer, maybe 30-35 min. at 350F until heated through. I will make a note of this for everyone.
Stacy says
Can you use heavy cream? Due to the fact I will have this for other recipes Thanksgiving meal?
Tara Noland says
Sure you can, it will just be richer!
Stacey says
How many servings is this recipe?
Stacey says
Nevermind! I see it! ?
Stephanie says
Can you provide an estimated WEIGHT for the sweet potatoes?
Tara Noland says
I would say about a pound each.
Judes says
is there a substitute for cream? (is it heavy cream? sorry just clarifying)
Tara Noland says
It is not a heavy cream but what we call in Canada which is 10% cream. You could go down to a 3% milk if you like for sure.
Rebecca says
I’ve never ate at Ruth Chris’, but have been making this for years! My family loves it!
Rebecca says
Sorry. Ruth’s Chris restaurant.
Jessica says
If we wanted to double the recipe and put this is a larger dish, what size would you recommend?
Tara Noland says
I would do a 9×13″ pan, you can always up the potato some too!
Ashley Johnson says
Do you think you could substitute corn starch rather than flour for the but topping to make gluten free?
Tara Noland says
Hi Ashley, I would maybe go with another flour, like an almond flour would work better I would say but I have not tried that.
Ashley johnson says
Thanks!
Tara Noland says
You are welcome!
Sarah says
I used coconut flour and it worked great!
Tara Noland says
Thank you Sarah, that is helpful for people to know!
Crisci M says
I have used almond flour because I am gluten free. The almond flour works fine. I wouldn’t use corn starch. Coconut flour works too, but use 1/3 the amount.
Vivian says
What kind of flour? Self rising or all purpose?
Tara Noland says
All purpose flour is what I used.
Vivian says
What kind of cream?
Tara Noland says
It says in the recipe half and half which is 10% cream.
Vivian says
Thank you
Rosanna says
What type of Sweet Potatoes are best for this recipe? TIA
Tara Noland says
What is a yam and what is a sweet potato, they are changed back and forth. I like to use the orange fleshed variety and we only ever see one kind here.
Rosanna says
Thank you
Antoinette says
Can you use evaporated can milk instead of 1/2 and 1/2?
Tara Noland says
I would try it for sure, don’t see why not.
Leslie says
Can you add marshmallows under pecan topping? Would that work
Tara Noland says
I think that would be too sweet, one or the other would be great!
kara says
My mom makes sweet casserole every year for the holidays and she puts fried apples in hers, and uses mini marshmallows instead of the half & half. its awesome you should try it sometime.
Tani Duke says
Could you cube the sweet potatoes instead of mashing them?
Tara Noland says
You could but when you mash them you add in the cream, butter and salt and that adds to the dish.
Kelly says
Do you need to grease your baking dish?
Kelly
Tara Noland says
You can grease it if you like.
Kelly says
Thank you? Happy Thanksgiving ❤️
AlaskaChick says
I’m going to make this right now for tomorrow! But, I’m using canned Sweet Potatoes. Because, I don’t want to run back to the store for the 5th time!!! lol Wish me luck ladies!!!
Lisa says
Can I boil potatoes
Tara Noland says
Yes, you can if you like.
Laura says
Hi Tara! For the topping does the butter have to be cold or room temperature? Thanks in advance and Happy Thanksgiving everyone!!
Tara Noland says
I use butter that is slightly softened, not ice cold.
Miranda says
Making this for a work potluck lunch tomorrow. Preparing tonight and heating tomorrow, I’ve seen multiple different things. So would you say better to leave the topping off or if I put the topping on and leave over night okay? I’d rather put the topping on beforehand so less steps at work.
Tara Noland says
Either way I think you will be fine but I would prefer to do it before putting it in the oven.
jill johnston says
And here we are almost 2 years later and it’s still my fave RC sweet potato copy cat recipe. It will be on our 2017 Thanksgiving table in just a few hours.
Tara Noland says
Awesome, so glad you like it and continue to!
Laura says
Can you make this ahead and freeze?
Tara Noland says
I would say yes, I have frozen it until after as leftovers.
Priscilla says
Salted or unsalted butter?
Tara Noland says
Salted butter!
Angelia says
My father, whom in 55 years has never liked sweet potato anything LOVED this dish when I made it last year for Thanksgiving. My in-laws are obsessed with it as well. I am now obligated to bring this to any family function! Making it tonight for a dinner with friends. Thanks for posting, this dish is a hit and I’ve used your recipe a dozen times over the last year or so!
Tara Noland says
I am so happy this dish has given you and so many others joy!! I have to say we really love it too!
Leslie says
Do you have any idea how to translate this recipe to cook in a crockpot? We always have too many sides to complete with only two ovens so I’m doing as much as I can with crockpots. Any suggestions would be greatly appreciated. Thank you!
Tara Noland says
I have never done this in a crockpot, I am sorry. The only thing I could think of is do it ahead of time and then reheat in the crockpot. The topping might get soggy though.
Paige says
I did this last year in the crockpot and bought the kind that is removable and oven safe, cooked it the night before and then through it in the oven the next day super quick just to crisp the topping and then put the dish back on the crock pot and it heated up throughout the day of. Still needs to go in the oven the day of but not for long and stays warm throughout the day!
Tara Noland says
Thank you Paige!
Vanessa says
I’m excited to try this recipe out for Thanksgiving. It sounds delicious! One question, my son can’t have wheat – any chance you know what flour would be ok to use to substitute the all purpose flour? Thanks!!
Tara Noland says
My girlfriend who is Celiac uses sweet rice flour or AKA glutinous rice flour. Usually found in the Asian section. Hope this helps.
Vanessa says
It definitely does. Thank you!!
Tara Noland says
You are welcome, anytime!
Paige says
Hi! Should I use salted or unsalted butter? Thank you
Tara Noland says
I always use salted.
Paige says
Thank you! I made this last year and it was gone before everything else! Couldn’t remember what kind of butter i used. Thanks!
Tara Noland says
No problem, Happy Holidays to you Paige!!
Candice says
If you’re making aheas….Can you also make the topping ahead and keep in the fridge, just not on top? Or should you do potatoes overnight and make the topping fresh before you put it in the oven?
Tara Noland says
Yes, you can make the topping ahead of time. You don’t even have to refrigerate it, just leave it in a cool place sealed in a bag or bowl.
Laura says
The recipe says 3-4 ramekins or larger dish -Would an 8×8 dish work ? Thank you! Looking forward to trying this tomorrow
Tara Noland says
Yes, that would work. You can easily double this recipe too!
Grace says
Wow, this was amazing! I made this for Thanksgiving and it was a huge hit. My notes on the recipe: I had to use 4 med/large yams to get 4 cups of potatoes and roasting time was ~ 1 hr, 20 mins.
Tara Noland says
I am so glad you liked it. Thanks for the notes, Happy Holidays!!
Velma Rivera says
Ms. Nolan question what cream and best brand is used
Tara Noland says
I don’t usually go by a particular brand but the cream I like to use is called in Canada half and half which is a 10% cream.
Tanna says
How long do u usually bake or boil the sweet potatoes?
Tara Noland says
Really depends on the size of the potatoes. Yesterday I had to bake mine for 2 hours as they were mammoths!! Just bake them until they are fork tender.
J Wilson says
Here’s the link from the new orleans’ times-picayune actual version of this dish as prepared by one of ruth’s chris chef. U may b able to see the video as he prepares it!
http://blog.nola.com/dining/2007/11/cooking_new_orleans_style_with_16.html
Tara Noland says
Thank you, it is pretty similar. Don’t think you need more sugar in the sweet potatoes though.
xo says
Can I prep everyhthing the night before I bake it?
Tara Noland says
Yes, I just keep the topping separate and then put it on before baking.
Angelia says
Great recipe. I made it in ramekins. I actually used three medium sized sweet potatoes. I used heavy cream and used more than called for. I just kept adding until it reached the consistency I wanted. I did add a little sugar to the potato mixture to taste. The topping was enough for me to make the recipe twice during Thanksgiving this year. It was loved by all. It is definitely a keeper; a recipe I will do again and again.
Tara Noland says
I am so glad you liked it and made it TWICE!! Awesome!!
Donna says
Can you use a whole chicken?
Tara Noland says
Not sure you meant to ask this on this post???
Leanne M Schmid says
Lol
Lauren says
This is my go to recipe for Thanksgiving and Christmas. It is always the side dish that everyone likes the best! I always double the recipe and serve in a 9×13 pan. I pierce the sweet potatoes, rub them in olive oil, add plenty of salt and bake for 1 hr at 375. From there I follow the recipe exactly and always have perfectly cooked sweet potatoes— easy to hand mix and not stingy. I do a thin layer of topping and these never seem too sweet. Thanks for sharing!
Tara Noland says
So glad you love these, thank you!! Happy Holidays!!
Cassie says
I would add sugar to the sweet potato mixture. It’s good, but very subtle on the sweetness. I added a pinch of brown sugar to my individual servings each time I ate it the first I made this dish.
Millie Owens says
Here it is October 2019,I will make this recipe for our Thanksgiving meal at church and will double it. It sounds good and I read all the coments
Tara Noland says
Enjoy!! Happy Thanksgiving!!
Emma Buss says
What do you suggest to make this dairy free??
Tara Noland says
You could use dairy-free margarine and coconut milk instead of butter and cream.
Trisha says
Could you cook this in a crockpot?
Tara Noland says
I have not done that but with some improvisation, I would say you could for sure!!
BobbieH says
How far in advance do you think I could make this and keep in the fridge? Thanks we have enjoyed this several years in a row at Thanksgiving. Travels well too!!
Tara Noland says
I would say without the topping on it and stored separately one to two days. I haven’t frozen it before but I bet you could do that also for longer make ahead. I do that with our Make-Ahead Mashed Potatoes and they are great. https://noshingwiththenolands.com/make-ahead-mashed-potatoes-recipe/
BobbieH says
Thanks a bunch!! Have a great Thanksgiving 😀
Kelley says
Is a 9×13 too big for a regular recipe? I am not doubling but that size is the smallest pan I have other than a couple of bread loaf pans .
Kelley says
I also have a pie pan??? Just wanted everything to cook correctly.
Tara Noland says
Yes, 9×13″ is too big unless you double. A 9″ pie plate should work well. It also depends on how large your sweet potatoes are.
Jessica says
I served this for Thanksgiving and it was a huge hit. I’ll be making it for Christmas too. Thanks!
mary evans says
I made this over the weekend and it was a hit! Really easy to put together and the taste was amazing!
Ladd Barado says
Without reading ALL your awesome posts, do you think I could use canned Yams?
Tara Noland says
Hmmm, I can’t really say as I have never even eaten canned yams. Not something I think we get readily in Canada but not sure.
RUTH says
Where is the recipie for the pecan topping? I cant find it.
Tara Noland says
Not sure where you are looking, it is all in the recipe card.
Sheldon says
Can you recommend a nut substitute? The recipe sounds tasty, but I have relatives with nut allergies. Any ideas would be welcome.
Tara Noland says
Hmmm, I have really not tried anything but nuts. You can always go the marshmallow route. Or maybe a seed like a pepita and/or sunflower. Not sure if crushed pretzels would work.
Misty says
Can you use self rising flour instead of all purpose flour for the topping?
Tara Noland says
You really don’t need the baking powder and salt that is in self-rising flour. Not sure how it would affect it.
Mary Sroka says
Don’t have any nuts in the house. Could you substitute anything else? Thanks for a great recipe!
Tara Noland says
You can just omit them if you like.
Tabitha says
This is my 4th year in a row making your recipe! We always host & I double it just to make sure there’s leftovers for me afterwards 🙂 I start looking forward to eating this every year around August! It’s my absolute favorite & I just wanted to say thank you!
Tara Noland says
I am so so happy you enjoy this recipe!! Happy Thanksgiving!!