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

French White Oblong Casserole Dish

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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
    Meringue Mushrooms Recipe
    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 put egg 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.

Tell Me More ›

How do you make a sweet potato casserole not runny? ›

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!

Get More Info Here ›

How do you thicken up sweet potato casserole? ›

Choose orange sweet potatoes for the best flavor and sweetness. Brown sugar adds a depth of flavor with a hint of molasses and helps create a caramel-like sauce. All-purpose flour will help thicken the sauce and give some structure.

Keep Reading ›

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.

Can I leave eggs out of sweet potato casserole? ›

Eggs (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

Read On ›

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

When eggs are balanced with liquids and fats like water, oil, and butter, they ensure that your cake doesn't turn into a soupy mess, but adding too many of them adds too much structure, leaving you with a cake that's rubbery and dense.

Learn More Now ›

Why is my sweet potato casserole so watery? ›

Why is my sweet potato casserole watery? If you overcook your sweet potatoes, they may begin to absorb too much liquid, making them watery. It's important to cut your potatoes into equal-sized pieces so that they all cook at the same rate. Make sure to remove them from the steamer as soon as they are fork-tender!

See Details ›

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.)

Show Me More ›

Why is my sweet potato casserole stringy? ›

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

Show Me More ›

How many sweet potatoes for 3 cups? ›

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes.

Explore More ›

Should I rinse canned sweet potatoes? ›

Leaving the syrup on the yams can hamper their taste. Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture.

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.

Learn More ›

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

While both are sweet sides, they are different. Sweet potato casserole involves mashing the potatoes, turning them into a custard of sorts, and then topping them with marshmallows and/or pecans before baking. We don't do any of this when making candied sweet potatoes!

Show Me 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).

Find Out 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.

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What is the purpose of putting an egg in mashed potatoes? ›

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Get More Info ›

Why do people put an egg in their mashed potatoes? ›

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

What role does the egg play when used in a breakfast casserole? ›

Structure. Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion. Emulsion is just a fancy word for two liquids that don't usually blend together on their own, like oil and water.