This year for Thanksgiving and Christmas, I made the Ruth’s Chris sweet potato casserole and it was a hit! I took it to both of my family gatherings and everyone commented on how great it was.
I love that this recipe uses a crunchy pecan topping instead of the regular marshmallows. If you have never eaten at a Ruth’s Chris restaurant, you should try it.
Their food is amazing and this recipe is no exception. It is great for anytime of the year, not just holidays.
RELATED POSTS:
- Southern Style Slow Cooker Mac & Cheese
- Hidden Veggie Recipes the Whole Family will Love
- Slow Cooker Thanksgiving Sides: Take the Stress off Holiday Cooking
This post may contain affiliate links.
This Ruth’s Chris sweet potato casserole recipe is so easy to make. You can even double or triple it if you have a very large crowd to feed during the holidays. Watch the video below for step by step instructions.
Ruth’s Chris Sweet Potato Casserole Copycat Recipe
Ingredients:
For the topping:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/3 stick butter, melted
Sweet Potato Mixture:
- 3 cups mashed sweet potatoes
- 1 cup sugar ( can use less if you don’t want it as sweet)
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1/2 cup (1 stick) butter, melted
Directions
- Combine brown sugar, flour, nuts and butter in mixing bowl for the crust. Set aside.
- Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. You can also use a stand mixer.
- Pour mixture into buttered baking dish. (At this point, dish can be covered and refrigerated if desired.)
- Bake for 30 minutes at 350 degrees.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy.
If you are a sweet potato fan, you will love this Ruth’s Chris sweet potato casserole recipe. You could even half the recipe if you just wanted it for a regular weeknight meal.
This recipe could serve about 8-10 people depending on how big of a serving you get. Try it out and let me know what you think.
Recipe adapted from Ruth’s Chris
Marshall Walters says
I saw on your Pinterest page you live in Charlotte. I’m from Charlotte, South Meck Grad, a long time before you were born, left for college in ’64 and got drafted in ’66 but joined the A.F., if you didn’t have a 2.8 GPA, Mecklenburg Co. draft board drafted you. I’ve been all over the world and enjoyed most of it. Viet Nam wasn’t much fun and Maine was a little chilly, but the people of Maine were great. I live in Covington, Ga. now. If you have ever seen Vampire Diaries or Dolly Parton movies, then you’ve seen Covington.I’m on Pinterest under Marshall Walters, if you’re intrested. I retired from DAL after 30 + years, but that was 12 years ago. My wife and I have traveled to a lot of countries and enjoyed a lot of different foods, and some of it was YUCK! Your Pinterest page is really good, I am enjoying the Preschool page, I have 12 granddaughters, 2 grandsons, and 3 great granddaughters and they are scattered every where, so I only see 4 of them often. Didn’t mean to ramble, just wanted to tell you what a good Page you have.
Cari LeClaire says
This is the best sweet potato casserole recipe I’ve ever made. It’s so delicious and always the hit of the party!!
Julie McIntyre says
My sister in law made this last Thanksgiving. It was delicious! I make whipped sweet potatoes with heavy cream, cinnamon, nutmeg, vanilla, butter, brown sugar and marshmallows on top. My family likes it that way but I like yours better!!
Tammy says
I have made this several times. We loved it. However, we thought there was too much sugar and butter. So in the sweet potato mix, I reduced the sugar and butter to 1/4 cup. In the topping, I reduced the sugar to 3/4 cup, and butter to 1/4 cup. It was still delicious!!!
Debbie says
Can this be made the night before and baked next day?
Jennifer says
I made this recipe last year for Thanksgiving and was a huge hit. My family requested it again for Christmas, and it was the first dessert to run out. I will be making it again this year.
Gloria Perry says
Made this recipe and added crushed pineapple to it. Oh my gosh what mess!
Cheri says
My husband worships Ruth Chris sweet potato casserole but we recently found out he has diverticulitis and can not have nuts. 😢 Anyone have suggestion or for a marshmallow topping??
Kay says
I also have diverticulitis, they don’t restrict you anymore on what you eat. Only what you know bothers your diverticulitis. I eat nuts all the time, but avoid popcorn. I’ve never been able to really pinpoint what causes me to have a flare up. Definitely not a walk in the park when that happens, but nothing I’ve been able to figure out. I just know my dr doesn’t restrict anything unless it is a known.
Amber says
Wow,off the topic here,but my grandmom has recently got diverticulosis and she really has been going thru it with it (even in the hospital a couple Times) anyway she has been trying to figure out how to deal with it etc i halve to say I’ve thought she really should do it your way like even make a list of things that bother her/or don’t and but said nah but interesting that u haven’t even been able ti figure out..
Edit*nuts were a hard no for her as per doctor
Also* made this recipe for last few years,WE LOVE IT! (Also got the idea from Ruth Chris)
Sharon says
Can this recipe be doubled. What would the cooking time be?
Sheridan says
I love this recipe! It’s not just for holidays though. I like to make it in muffin tons and freeze individually for a side with pork or ham anytime of the year!