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!!
Helpful Items for This Recipe
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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
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
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!!!
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 ❤️
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.
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.
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!
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.
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
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
Vivian says
What kind of flour? Self rising or all purpose?
Tara Noland says
All purpose flour is what I used.
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.
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!
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.
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.
Stephanie says
Can you provide an estimated WEIGHT for the sweet potatoes?
Tara Noland says
I would say about a pound each.
Stacey says
How many servings is this recipe?
Stacey says
Nevermind! I see it! ?
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!
Michelle says
What about 48 hours ahead??
Tara Noland says
Yes, you can make it two days in advance too.
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!
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.
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!
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.