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
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!!
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
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!!
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.
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.
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.
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.
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!!
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!
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.
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!!
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!
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!
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!
Priscilla says
Salted or unsalted butter?
Tara Noland says
Salted butter!
Laura says
Can you make this ahead and freeze?
Tara Noland says
I would say yes, I have frozen it until after as leftovers.
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!
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.
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.
Lisa says
Can I boil potatoes
Tara Noland says
Yes, you can if you like.