Ruth's Chris Copycat Sweet Potato Casserole Recipe (2024)

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By Tara Noland on November 12, 2015 | Updated March 28, 2023 | 159 Comments

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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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Thermal Insulated Casserole Dish Carrier

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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

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 40 minutes

Total Time: 2 hours 15 minutes

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: 6Serving Size: 1
Amount Per Serving:Calories: 417Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 47mgSodium: 301mgCarbohydrates: 35gFiber: 4gSugar: 20gProtein: 5g

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Comments & Reviews

Gg says
November 20, 2023
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!
Reply
- Tara Noland says
  November 21, 2023
  That is awesome. I agree, I think ours is more than sweet enough!! Glad you adjusted it to your liking!!
  Reply
Tina Peters says
April 9, 2023
The recipe calls for sweet potatoes but the pictures of casserole look like yams does it matter which ones are used?
Reply
- Tara Noland says
  April 9, 2023
  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.
  Reply
Tabitha says
November 19, 2022
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!
Reply
- Tara Noland says
  November 19, 2022
  I am so so happy you enjoy this recipe!! Happy Thanksgiving!!
  Reply
Mary Sroka says
July 29, 2022
Don’t have any nuts in the house. Could you substitute anything else? Thanks for a great recipe!
Reply
- Tara Noland says
  July 29, 2022
  You can just omit them if you like.
  Reply
Misty says
November 24, 2021
Can you use self rising flour instead of all purpose flour for the topping?
Reply
- Tara Noland says
  November 25, 2021
  You really don’t need the baking powder and salt that is in self-rising flour. Not sure how it would affect it.
  Reply
  - tina marie tucker says
    January 20, 2024
    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!
    See Also
    Norwegian Lefse Recipe | How to make perfect lefsa every time
    Reply
    - Tara Noland says
      January 20, 2024
      Just cover it if it starts to burn. No stress.
      Reply
Sheldon says
November 22, 2021
Can you recommend a nut substitute? The recipe sounds tasty, but I have relatives with nut allergies. Any ideas would be welcome.
Reply
- Tara Noland says
  November 23, 2021
  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.
  Reply
RUTH says
November 18, 2021
Where is the recipie for the pecan topping? I cant find it.
Reply
- Tara Noland says
  November 18, 2021
  Not sure where you are looking, it is all in the recipe card.
  Reply
Ladd Barado says
November 10, 2020
Without reading ALL your awesome posts, do you think I could use canned Yams?
Reply
- Tara Noland says
  November 10, 2020
  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.
  Reply
mary evans says
December 17, 2019
I made this over the weekend and it was a hit! Really easy to put together and the taste was amazing!
Reply
Jessica says
December 16, 2019
I served this for Thanksgiving and it was a huge hit. I’ll be making it for Christmas too. Thanks!
Reply
Kelley says
November 27, 2019
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 .
Reply
- Kelley says
  November 27, 2019
  I also have a pie pan??? Just wanted everything to cook correctly.
  Reply
  - Tara Noland says
    November 27, 2019
    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.
    Reply
BobbieH says
November 26, 2019
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!!
Reply
- Tara Noland says
  November 26, 2019
  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/
  Reply
  - BobbieH says
    November 26, 2019
    Thanks a bunch!! Have a great Thanksgiving 😀
    Reply
Trisha says
November 10, 2019
Could you cook this in a crockpot?
Reply
- Tara Noland says
  November 10, 2019
  I have not done that but with some improvisation, I would say you could for sure!!
  Reply
Emma Buss says
October 30, 2019
What do you suggest to make this dairy free??
Reply
- Tara Noland says
  October 30, 2019
  You could use dairy-free margarine and coconut milk instead of butter and cream.
  Reply
Millie Owens says
October 9, 2019
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
Reply
- Tara Noland says
  October 9, 2019
  Enjoy!! Happy Thanksgiving!!
  Reply
Cassie says
August 8, 2019
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.
Reply

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Ruth's Chris Copycat Sweet Potato Casserole Recipe (2024)

FAQs

Why do you put eggs in sweet potato casserole? ›

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

Read The Full Story ›

How do you make sweet potato casserole not watery? ›

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

See Details ›

Why do Americans put marshmallows on sweet potato casserole? ›

Most people point to a 1917 pamphlet by the Angelus Marshmallow Company as the first time sweet potatoes and marshmallows came together. This company is believed to be the first to commercially-produce and sell the squishy white marshmallows we know, roast, and snack on today.

Keep Reading ›

How does Ina Garten bake sweet potatoes? ›

directions

Preheat oven to 425*F.
Cut sweet potatoes in wedges or like french fries.
Place wedges on large baking pan or cookie sheet. ...
Now sprinkle over brown sugar, salt, and black pepper. ...
Spread out in a single layer. ...
Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

More items...

Read The Full Story ›

Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Why is my sweet potato casserole so runny? ›

Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like. Either with plain(all purpose) flour or cornflour mixed in milk to disolve first themn poured in ( not too much liquid just enough to disolve the powder).

Get More Info ›

Can you overcook sweet potato casserole? ›

(Another hot tip if you're boiling your sweet potatoes: Don't overcook them! They tend to absorb water, which could make the filling watery.)

Read The Full Story ›

How can you tell if your sweet potato casserole is done? ›

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.

See Details ›

Why is my sweet potato still hard after baking? ›

The reason they are hard in the middle is cook them longer or on a higher temperature. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.

Get More Info Here ›

Are candied yams and sweet potato casserole the same thing? ›

Spoiler: They're not the same vegetable.

That's because sweet potatoes and yams are in fact very different vegetables that we've come to refer to interchangeably for a number of reasons over the years. While a dish may arrive at your table calling itself "candied yams," it may well have been made with sweet potatoes.

Read The Full Story ›

Why do African Americans eat sweet potato pie? ›

After emancipation, when African American cooks gained more access to their own equipment and refined ingredients, they continued the tradition of baking with yams and sweet potatoes — especially the pie. These deep roots became the foundation of a strong tradition in African American food culture.

Know More ›

What culture eats the most sweet potatoes? ›

China is the world's biggest producer and consumer of sweetpotato, where it is used for food, animal feed, and processing (as food, starch, and other products).

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How to cook sweet potatoes Martha Stewart? ›

Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open.

Learn More Now ›

Does cooking sweet potatoes longer make them sweeter? ›

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

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Is it better to peel sweet potatoes before baking? ›

The first step in getting perfectly roasted sweet potatoes is to peel them. Technically, you can leave the peel on, but I've found that it's still tough and chewy even after cooking which I don't enjoy. I start by peeling my sweet potatoes using a vegetable peeler which makes the process incredibly easy.

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What is the purpose of eggs in a baked goods recipe? ›

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

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How do you thicken up sweet potato casserole? ›

The casserole needs at least 15-20 minutes to cool before serving. The casserole sets up as it cools. However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.

Learn More ›

Does egg thicken casserole? ›

Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

What does adding an extra egg do to baked goods? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

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