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Our SWEET POTATO CASSEROLE WITH CANNED YAMS tastes just like the Ruth Chris Sweet Potato Casserole! Simple and delicious, with a perfectly buttery pecan topping that is absolutely irresistible. Everyone asks to take the recipe home when we serve this to guests!
I’m curious, do your kiddos like sweet potatoes?
I know that as a kid, I definitely did NOT like them. They were orange, which means that no way are they similar to a regular potato and also sweet vegetables are not sweet like dessert is sweet, you know? As a kid, I though sweet potatoes were a cruel joke.
Aaaaaand, now my kids feel the same way.
Now that I’m an adult, I just don’t get it. How could anyone dislike their earthy, sweet flavor? The creamy texture? The gorgeous color?
I’m sweet potato obsessed these days.
Bring on the roasted sweet potatoes, Instant Pot Sweet Potatoes, and air fryer sweet potato cubes. I’ll eat them all!
But my favorite?? This sweet potato casserole recipe!
Ruth’s Chris Sweet Potato Casserole:
This recipe comes from the famous Ruth’s Chris Steak House.
I’ve sadly never had the pleasure of eating at Ruth’s Chris, but I’ve eaten their recipe for sweet potato casserole more times than I can count.
It’s a favorite side dish at holiday meals and I’ve been known to eat the leftovers cold from the fridge for breakfast.
Normally, I’d take a few liberties with a recipe and doctor things up. Literally nothing needs changed in Ruth’s Chris sweet potato casserole. It is as good as it can possibly get. Trust me.
Ingredient Notes:
Sweet Potato Filling – This is a canned sweet potato casserole recipe, which makes things a lot easier! But feel free to use fresh sweet potatoes if you’ve got the time to cook and mash them. The sweet potato filling is mixed up with some sugar, eggs, butter, vanilla, and salt.
Topping – Some brown sugar, butter, flour, and chopped pecans make a perfectly sweet and crunchy casserole topping!
What Readers are Saying!
“I make this as a side for Thanksgiving. It is fantastic! It almost tastes like dessert! I don’t know why I only make it for Thanksgiving. Hmmmmm….might have to do something about that!” – Clara
How to Make Sweet Potato Casserole:
Mash: To start, you’ll need 3 cups of mashed sweet potatoes. You can peel and boil fresh sweet potatoes or you can grab a couple of cans of sweet potatoes. Drain the liquid from the can and dump the sweet potatoes into a large mixing bowl and mash with a potato masher. I usually warm them in the microwave before mashing, just to make it easier.
Mix: Next, you’ll add a couple of beaten eggs, some sugar, melted butter, vanilla, and salt to the mashed sweet potatoes and stir well to combine.
Spread this into a greased 2 quart baking dish.
Topping: The crunchy topping seriously takes this sweet potato casserole to the next level. You won’t even be thinking about marshmallows – promise!
In a small bowl, stir together brown sugar, flour, pecans, and melted butter.
Spoon that over the sweet potato mixture and spread it out evenly.
Bake: Pop this casserole into a hot oven and bake for 30 minutes.
You’ll want to let this set for about 20 minutes before serving.
Make ahead sweet potato casserole:
If you’d like to prep this in advance, prepare the recipe as directed, but cover tightly with plastic wrap just before baking.
Store in the fridge for up to 2 days before baking.
Remove from the fridge and allow it to come to room temperature before baking as directed.
FAQs:
The can of sweet potatoes I buy says “Yams” right on the front and it works perfectly!
If you’d like to add marshmallows to this sweet potato casserole, cut the topping in half and sprinkle it over the top. Sprinkle the marshmallows over the top and bake as directed.
More Thanksgiving Favorites:
- Green Bean Casserole with Bacon
- Sausage Dressing
- Cheesy Hashbrown Casserole
- Chocolate Pecan Pie
- Cranberry Cream Cheese Dip
- Pumpkin Lasagna
Sweet Potato Casserole
Ingredients
For the sweet potatoes
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs beaten
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
For the topping
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup melted butter
- 1/3 cup flour
Instructions
For the sweet potato casserole filling
- Preheat oven to 350 degrees.
- Add the mashed sweet potatoes, sugar, eggs, butter, vanilla, and salt to a mixing bowl and stir well to combine.
- Spread mixture into a greased 2 quart baking dish.
For the topping
- Stir together the brown sugar, pecans, butter, and flour until well combined.
- Spoon pecan mixture over the sweet potato casserole and smooth out to cover the entire casserole.
- Bake for 30 minutes. Remove from oven and let set for 20 minutes before serving.
Melodie Freund says
I have made a very similar recipe for years. I am not allowed to go to thanksgiving if I don’t bring this dish. I am going to use this recipe this year as I have temporarily lost my recipe.
Karly says
Oh, I hope you don’t get kicked out and this one is a good substitute! 😉
Theodora O'Brien says
I love this recipe.I had gotten it from Food network( Ree Dummond)the only thing is that they use fresh sweet potatoes and bake it in the oven.The whole recipe is then baked in the oven and then served.
Karly says
It’s yummy like that too, but we like the short cut. 🙂
Caitlyn says
If doubling the recipe for a larger crowd would you adjust cook time and if so how much?
Karly says
I think it will bake in the same amount of time, but I haven’t tried doubling this one.
Caitlyn says
Thank you! It seems soupier when I double the ingredients, but hopefully it will still be just as wonderful! I have made it the past 2 years at thanksgiving and the family loves it.
Mimi says
I make this using fresh sweet potatoes vs canned. Sooooo good! The first couple times I made it, I left out the pecans (not a nut lover) but for thanksgiving I felt daring and put pecans on half the dish. It made this already yummy side even better!
Karly says
So glad to hear that! 🙂 Hope you had a wonderful holiday!
Doug engle says
I traveled for Thanksgiving and forgot my recipe so I googled and found this one. I hope I never find mine and have to use this one again. Thank you
Karly says
Haha, I’m so glad you liked the recipe so much! Thanks for sharing! 🙂
Raven says
Have you ever tried this with canned yams?
Karly says
Canned yams should work just as well, though they do tend to a bit sweeter. You might taste and adjust the sugar accordingly.
Claudia says
Love this recipe can’t wait to make it thank you ??
Karly says
Hope you enjoy! Happy Thanksgiving!
Stephanie Smith says
Excited to try this! How many cans needed for 3 cups mashed sweet potatoes? Thank you!
Karly says
Oh, that’s a good question. I think I use around 1 1/2 of the 30 ounce cans, but sometimes I get bigger cans and sometimes smaller, so I can’t say for sure.
Rosey Owings says
Can anyone tell me if this can be made ahead of time, baked & frozen? How long do I bake it after frozen? Thank you in advance!
Karly says
Hi Rosey! I think this would freeze beautifully! I’d pop it in the fridge the day before baking to let it thaw and then bake as directed. Might take a bit longer since it’s cold, but not substantially longer.
Darlene Correll says
I’m making this for my Thanksgiving Dinner.
Karly says
Hope you love it, Darlene! It’s a favorite for us!
Jody Gawthrop says
Yum! Just had a big helping of this for lunch. Couldn’t wait until dinner. Hate when people post their modifications, but wanted to add that this is absolutely delicious with almost no added sugar. Just about 1/6 cup brown sugar in the topping. Canned yams are sweeter, and I used two big cans. Hopefully those who limit sugar will give this a try, knowing it’ll still be amazing.
Karly says
Great to hear you can cut back on the sugar. 🙂
Linda Creasman says
I just want to say thank you for this sweet potato casserole recipe. It is just like my mom used to make. I made this at Thanksgiving and my neighbors said it was the best ever. I am making it for Christmas too. This is truly an awesome casserole. Thank you so very much. I hope you and your family has a Blessed Happy Holiday 2019. Much love to you…..
Suzanne Cromer says
Ruth Chris’ sweet potato casserole is the best! I will definitely try this recipe.
Sheila says
Does the amount of sugar change if using canned sweet potatoes in syrup after draining? Seems like it should.
Karly says
Nope, I don’t adjust it, but you could cut it down a bit if you wanted.