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
Meghan says
I love this recipe!! It’s always a hit!! For someone with a nut allergy could you substitute oats for a more crisp like topping??
Tara Noland says
I think that would work nicely for a nut allergy.
Gg says
5 Stars! LOVE this recipe and it’s ALWAYS requested every Thanksgiving! Don’t think I could take Chris’s actual recipe, MUCH to sweet IMO, I prefer to be able to actually taste the sweet potatoes, not just pure sugar. I still cut the brown sugar by half. Thank you for sharing, pure yummy!
Tara Noland says
That is awesome. I agree, I think ours is more than sweet enough!! Glad you adjusted it to your liking!!
Tina Peters says
The recipe calls for sweet potatoes but the pictures of casserole look like yams does it matter which ones are used?
Tara Noland says
Yams and sweet potatoes seem to get muddled together. As far as I can tell it might depend on where you are located. I see a yam here as being white on the inside and starcher, while sweet potatoes have orange flesh.
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!!
Robin says
Not even close to Ruth’s Chris
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.
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.
tina marie tucker says
omg I just put the topping on and popped it in the oven before I cooked the casserole! I think I ruined it and this stuff is soooo good! NOOO!
Tara Noland says
Just cover it if it starts to burn. No stress.
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.
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.
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.
mary evans says
I made this over the weekend and it was a hit! Really easy to put together and the taste was amazing!
Jessica says
I served this for Thanksgiving and it was a huge hit. I’ll be making it for Christmas too. Thanks!
Jessica says
I served this for Thanksgiving and it was a huge hit. I’ll be making it for Christmas too. Thanks!
Wendy says
Awesome!! It’s like eating a piece of pie
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.
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 😀
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!!
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.
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!!
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.