Ruth Chris Sweet Potato Casserole
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse. One of our family favorites and the perfect side dish at Thanksgiving dinner almost as important as the turkey, these sweet potatoes will turn even non-sweet potato lovers into avid fans.
BEST SWEET POTATO CASSEROLE RECIPE
I used to despise sweet potatoes with all that marshmallow topping until last year when my sister-in-law Kim gave me a recipe that changed my mind. The only other time I have enjoyed sweet potatoes is when we go to Ruth’s Chris steak house for special occasions and John orders them.
I always give him a little flack and say, “You ordered sweet potatoes (imagine a 13 year old girl’s voice with a lot of attitude)?! It’s not Thanksgiving.” But guess who always ends up licking the plate…me.
RUTH CHRIS
So this year when I stumbled across THE Ruth’s Chris Sweet Potatoes, the original recipe, for the first time on the Ruth Chris website I was torn. Why try something new when I knew how good Kim’s recipe was? A family favorite.
Then as I looked at the recipes closer I realized they were exactly the same except for Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
PREPARING THE SWEET POTATOES
 |
| Just boil, bake, or even microwave your sweet potatoes. Mash them with a fork or a potato masher. |
Using an electric mixer, make the sweet potato base. Cream them together with some eggs, sugar, and melted butter.
Top with a brown sugar pecan crust. The pecan topping is the best part in my opinion. Pour on top of the casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time. *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust – around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
MAKE AHEAD SWEET POTATO CASSEROLE
Can these sweet potatoes be made ahead of time?
Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the streusel topping on top and bake according to the directions.
*Note- I’ve also made the entire recipe days ahead and it reheats great the next day! These award winning sweet potatoes will be a hit! Also good at room temperature.
CAN I USE CANNED SWEET POTATOES?
Yes. If you’re looking for the canned version at the grocery store sometimes they are called sweet potatoes and sometimes they are called yams. Make sure you get the ones that are not stored in syrup (these are already sweet enough). You’ll need about 3 (15 ounce) cans to make 3 cups.
OTHER POTATO RECIPES:
- Loaded Mashed Potatoes
- Creamy Potato Soup
- Jalapeno Popper Mashed Potatoes
- Instant Pot Mashed Potatoes
- Crispy Roasted Potatoes
- Scalloped Potatoes
- Funeral Potatoes
SWEET POTATO RECIPES
- Ultimate Twice Baked Potatoes
- Pretzel Cranberry Sweet Potatoes
- Black Bean and Sweet Potato Casserole
OTHER THANKSGIVING RECIPES:
- Classic Stuffing Recipe
- Thanksgiving Turkey
- Corn Souffle
- Lion House Rolls
- Brussels Sprouts with Bacon
- Cranberry Sauce
- Roasted Turkey Breast
- Green Bean Casserole
Ruth's Chris Sweet Potato Casserole
Ingredients
Crust:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup butter, melted
Sweet Potato Mixture:
- 3 cups cooked and mashed sweet potatoes, (see Note)
- 1 cup white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- 1/2 cup butter, melted, (1 stick)
Instructions
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
- Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
- *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.
Video
Notes
Followed directions exactly (aside form being bit more generous with vanilla extract) and it was a hit! I found i didn’t need quite as much flour, but the recipes seems pretty forgiving for the crust.
Nice change from the marshmallow candy yam. Will be my go to holiday sweet casserole. Thanks for sharing!!
I am very excited to make this myself after my dinner at the restaurant this year for my birthday was the best sweet potato casserole in my life. I am finding it very soothing and relaxing and it is my peace after my son passed away the month of my birthday this year . And this is a very special Christmas for me .
Help. When I make this it always comes out way too loose. Suggestions?
Are you using canned sweet taters? Once I tried to save time and used canned and it was on the runny side. Never runny when I take time to bake the sweet taters myself.
Add less butter?
This dish is absolutely amazing! I just use half the sugar (on top and in potato’s). This is my second year making it for thanksgiving and everyone commented about how happy they were I used the same recipe. Thank you for sharing it!
Thank you!
This is as close to Ruth Chris’ recipe as it can possibly be !! My daughter is a very picky eater & she always asks for this for our holiday meals ! 🧡🧡🧡
Thank you!
I’ve been using this recipe for years now and it deserves more than five stars!
Thank you!
Can you freeze this and bake with topping a few days later?
Yes!
I made this for a Friendsgiving potluck and everyone kept coming over to tell me how delicious it was. I don’t usually cook for gatherings so it did make me feel more confident in my abilities. Thank you!!!
Woo hoo! Awesome!
Could you recommend an ingredient other than nuts, if have allergy issues? Thanks.
You can definitely just leave them out.
Is adding eggs a necessity? I can’t use egg in any recipe. Second question is the kids love the marshmallows on top would it ruin this if I drizzled some over the top of everything? Thank you!
eeeh. The eggs kind of gives it that custard taste. The marshmallows turn this into a totally different dish but to each his own.
I just compared my recipe to this one and it did not have eggs:
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
Use “No Egg” instead whipped good as well as a bit of heavy cream…and as far as marshmallows go, they WON’T miss them, I promise! I fixed this for my hubs and his family who are DEF team marshmallows. My mother in-law wanted the recipe after they ate it all up.
I crush up vanilla wafer cookies and add to the topping ingredients. Gives it a little more crumble! Great recipe!
Thanks!
My family has been making this recipe for over sixty years. A neighbor in Columbus Georgia gave it to us. I don’t know where she got it. It is by far my favorite dish any time, not just during the holidays.
Thank you Marsha!
I made this dish for Easter and it was a huge hit! Just delicious, so thanks for sharing!
AW thank yoU!
I plan on making this for a party of 12 (professional football players). How many servings do you think i should do?
I would say do 3 pans. I’m assuming it’s just a side? What team? my hubby played for the Dolphins for 14 years.
Can I pre make the crumble topping the night before as well? I’m prepping the potato mixture tonight for tomorrow, but wondered if I could let the crumble chill overnight too.
Yes, you can make the crumble ahead of time.
This is the same exact recipe from Paul Deen
I could only find canned sweet potatoes this year…and they are in syrup. Do you think I could just reduce or omit the sugar and it would turn out fine?
You could probably rinse the canned sweet potatoes in a colander and they should be fine.
Yes, I would rinse the potatoes.
Do you have any suggestions for egg substitutes that won’t compromise the flavor? I’ve made this every year, this year we have someone with an egg allergy coming to dinner so we need to change it up.
Oh no! I’m so sorry. I don’t know of a substitute. You honestly could probably leave it out.
Soo I made this for the first time today. It’s very delicious. However, I would like the consistency to be a little thicker. Like that of a pumpkin pie. I think it’s a bit too smooth. What can I do to thicken it up a little?
You could cook some of the moisture out of the sweet potato mash by heating in pan over low/med heat, try baking them instead of boiling, and/or add a couple egg yolks to thicken.
I would use less liquid. LEss butter or eggs
One CUP of sugar in both the topping and the sweet potatoes!? Wow. Waaaaaaaay too much. – 1/4 – 1/3 cup in each is plenty if you want to actually taste sweet potato and not have a sugar bomb.
Have you tried it this way? It’s pretty dang good but you’re welcome to reduce the sugar.
I don’t put any sugar in with the sweet potatoes. Only in the topping and it is way more than enough.
Just tried this and it was WWWAAAYYY too much sugar.
I add cinnamon to mine and a little nutmeg
Yum!
Made this for Friendsgiving this year. I added a small amount of ginger, nutmeg and cinnamon. So good, so making for Thanksgiving this year for my family. Excited to get their response. Usually do the marshmallows but this is better for adults.
Yes, I’m glad you love it!
How much of each spice do you use? Thanks.
Can you make this in a crock pot?
I have not tried this. The only issue is that the topping might not get crispy.
If I were to complete this recipe all the way through, can I reheat it even with the topping on?
Yes, you can. If you reheat with the topping it might melt a little more than usual.
I usually make mine with some marshmallow on it…would it be bad to sprinkle some on with baking the last 10 min?
Also, I’m traveling an hour and a half with this in a warmer bag….if I out the topping on and then plan to bake it 10-20min once there…will it be a mess if 8 add the topping to the warm potatoes a d then package it for the ride and plan to bake the last few mines once there ?
I think if you add marshmallows it will be way too sweet.
You can add the topping before your ride or after and bake there
Made this last year for my friendsgiving and it was a huge hit!! Prepping it today to make for my family’s thanksgiving and I remembered my mom doesn’t like pecans…do you think I could sub walnuts or will it not be the same? I don’t want to ruin its deliciousness!
Walnuts will totally be the same.
This is the best EVER RECIPE in my 83 years. So much tastier than my Garden Club recipe. Yay. I think it absolutely MADE our Christmas dinner!&
Awesome!
AWw thank you!
Can you use canned sweet potatoes instead?
Most canned sweet potatoes have sugar /corn syrup, so I wouldn’t. I have been making this successfully for years, and find it easy to throw some sweet potatoes in the oven and it cooks easily.
I’ve used canned for years and it comes out fine. Everyone loves them. I just don’t use any of the syrup.
Yes, just make sure you drain the liquid.
Ruth Chris’s sweet potatoe’s texture was like it had almost been pureed and the pecans blended until fine. Do you do this?
No but when you mix it all together with the mixer it’s basically pureed and very smooth.
Can the eggs be substituted for anything, or left out? Thanks!
You could leave them out.
This sweet potato casserole is the same one I’ve made for years, I got the recipe from my sister’s mother-in-law. Everyone in my circle absolutely loves it.
So good
Just one question:
Can the casserole, without topping , be frozen???
Hope for a quick response because Thanksgiving is seems closer than just around the corner.
This authentic sweet potatoes will be such a hit. Thanks for what looks to be a very yummy dish.
Happy Thanksgiving to you and yours,
Natalie
Yes, it can!
Can you use canned yams instead of fresh sweet potatoes?
I’ve made a similar recipe for years. Like others who have commented, I omit sugar from the sweet potato mixture and also reduce the amount in the topping. My husband says it still tastes like dessert to him, but it’s delicious!
First year I added sugar to sweet potato mixture but found it to sweet. The past few years no sugar in sweet potato mixture just enjoyed sweetness from potatoes and awesome topping.
Can leftovers be frozen? And if yes what is the shelf life.?
Yes. My rule of thumb is you don’t want to freeze longer than 3 months.
It doesn’t specify in the recipe whether or not the sweet potatoes are skinned. I boiled mine with skins on and mixed. I think I made a mistake? Will it be gross with skins on????
The skin should be removed after boiling.
Yeah I would definitely take the skins off.
Salted or unsalted butter? Thanks!
Always use unsalted unless specified.
I use salted. Its way better.
How would you half this recipe? I don’t have that many people to serve.
Just cut all your ingredients in half and watch it while it’s baking. Will probably take a bit less time.
Just half all of the ingredients.
Would it work to double it and put it in a 9×13 pan? And If I were to do a 9×13 pan would I bake it the same amount of time as the recipe calls for? Thank you!
Yes, it might be a little thicker but you totally can double it. I would bake a little longer. Maybe ten minutes?
Do you think this would work if I put the mixture in individual ramekins? I do that with chicken pot pie. My grandkids love having their own serving!😁
Yes! Absolutely.
Any suggestions for the topping if cannot have nuts?
You can definitely leave them out. Or you could add oats for texture
I figured I could leave them out,but there would obviously be no crunch to it.
My recipe has rice crispies in the topping, just omit the nuts
Mini marshmallows
Is there a reason that you suggest cooking it first for the making ahead version and then reheating? Why not just put the uncooked mashed potatoes in the fridge and then follow the regular directions?
You could do that too. Just saves time to cook it ahead.
This is almost my mothers exact recipe we’ve used for generations. I think it might help to precook a bit before T’giving because, in my experience, it takes a long time for the moisture to ‘set’ (but I also quadruple the recipe..yikes!) and it seems rather soupy/runny. In fact, until it sits out of the oven for 10 minutes or so it is too runny. Since I always make it ahead and freeze, uncooked, thaw and cook on the day, I think I will try to precook it this year, then freeze, thaw, and then finish heating with topping on Thanksgiving.
Thank you so much for sharing this recipe with us. I made this for Christmas, and it was a big success. I was asked for the recipe. I made this several weeks ahead, including the crust, and froze it in the baking dish. I thawed it overnight in the fridge, then baked as directed. It took more time in the oven to crisp up the crust, but it was so easy to just have it ready to go.
It’s one of my absolute faves.
We are making this recipe tonight for our Christmas Eve dinner. Thanks Christy for the great addition to our meal.
You’re welcome!
We have a similar recipe which has become a holiday “must have”. A time savor that doesn’t spoil the taste or presentation is to use a nice canned yam or sweet potato. They mash up beautifully without the extra step of cooking the sweet potatoes.
Yes, you definitely can use those!
Really amazing dish, My kids and loved it!
Thank you! I love it too!
Ruth’s Chris sweet potato casserole is the only sweet potato dish I’ll eat and LOVE IT. I’ve actually had a dream I went back to R’sC and was devouring it lol! Thank you so much for getting the recipe. I’ll be making this asap.
One question.. Does anyone have a suggestion where to buy the pecans? I only ask because they are SO expensive at my local grocery stores (Ralph’s and Vons). I feel like there is better quality pecans out there for a mucb better price. Thanks!
Hmm there reasonable here in Florida. Wonder why they are so expensive?
Love the Sweet Potato Casserole- Made the 9×13 doubled recipe- one question, can it be frozen for another time??? Thanks and Happy Thanksgiving!
I’ve made this recipe for 40 years and I freeze it after assembly, thaw the day before Thanksgiving and then cook as directed. In fact, as I type this I am making it for our gathering next week. It will go in the freezer today and come out next Wednesday….I do that will many of my holiday dishes. Less stress!!
can you use brown sugar for the casserole?
I did and it was wonderful!
Yes, the casserole topping calls for brown sugar. I’m sure you could use it for the filling as well.
Can I use left over mixture for sweet potato pie? All purpose or self rising flour?
Always all purpose unless specified. Sure use the leftovers for pie?
Hi! So I think I got yams by mistake. Do you think that will be ok?
Yes, totally fine!
If I make day before – I need to bake filling 10-20 min then top with the crust and refrigerate overnight. Then bake as usual the next day? Is this correct?
Ignore my question 🙂 went back and read more thoroughly 🙂
I’ve always cooked just the sweet potato mixture when making ahead of time. On Thanksgiving I reheat just the sweet potato mixture (I think about 20 minutes) then I add the topping (pecans, etc) and heat it all for an additional 10-20 minutes. It always turns out amazing! I get so many compliments on this recipe.
Yes, perfect tips!
About how many people will this recipe serve? Thank you.
It serves about 8 people!
Can’t I use can sweet potato’s?
Yes! You can.
Can I make this ahead and freeze?
Yes! You should be able to.
Can I refrigerate the pecan Brown sugar crusty over night?
Yes absolutely!
Can I use almond or coconut flour to make this gluten free?
I have not tried it with those flours so I can’t be sure.
I have done this using the Red Mill All Purpose gluten free flour and it turned out great!
Christy, I have a couple of questions:
1. If you make the sweet potato mixture ahead of time, how do you recommend reheating it for 10-20 minutes? In the 375 oven, or would microwave be okay? If microwave, for how long?
2. For the butter, would you recommend using salted or unsalted? And dark or light brown sugar? I ask because the butter type can make a difference in some recipes. I want this to turn out well for my Thanksgiving meal, so I want to be sure I’m doing everything correctly, including using the proper ingredients.
Thanks!
Alyssa,
Hopefully I can help.
1) I’ve reheated both ways, in the microwave and in the oven at 350 for 10-15 minutes. It will depend on our microwave how long but probably around 4 minutes.
2) I always cook with unsalted butter but since this dish is very sweet you can use salted and it will be just fine. I always use light brown sugar but dark would be fine as well. Trust me!
Perfect. Used a 2 qt Corning Ware dish. Baked 3 large taters. Everything turned out so great! Thanks!
you’re welcome!
These have become a hit for just about every occasion we have a big dinner!
They are really so good.
I love this recipe but I’ve never added the sugar to the yams. I omit it but follow the recipe for the rest of the yam mixture and the topping. No one has ever noticed that I leave out that 1 cup of sugar. It really is plenty sweet without the sugar. I’ve even reduced the sugar in the topping by a third and no one notices that either. (The rest of my family follows the recipe exactly.) It’s a keeper!
I’m so glad you loved this!
SUPER good recipe!! Perfect for thanksgiving . My only beef is that the portions are WAY off… 3-4 large sweet potatoes DOES NOT equal 3 cups!! I used 4 large sweet potatoes and ended up with 10 cups of mixture and 2 casseroles when it was all said and done… Not that that’s a bad thing 😉 But you will definitely want to plan ahead for all the extra mixture.
Yes all sweet potatoes are different sizes which is why you should go by cups. I always get about 1 cup per sweet potato.
I’m currently baking my sweet potatoes so I can make this casserole tomorrow. I’ve made it the last 3 Thanksgivings and everyone loves it! Even my husband, who claims he doesn’t like sweet potatoes, always wants seconds and thirds! This recipe is now a must for every future Thanksgiving.
I was wondering if I steam my sweet potato today and cook tomorrow how that would come out?
I love hearing that!
I have so many great memories of eating this and now I can make it at home too!
Yesss!
I’ve made this same exact recipe for years and my family loves it! It wouldn’t be the holidays without these sweet potatoes!
I agree!
I’ve been using this recipe for the past 3 years for every holiday. It’s the biggest hit at the table! To me it tastes even better than Ruth’s Chris recipe. A must try!
Thank you! I’ve been making it for years too!
Just looking for suggestions on what I could substitute for the pecans (my husband is deathly allergic). Maybe roasted pepitas? Thank you!
You can definitely leave them out. It’s still good!