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!
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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.
Anne says
Do you think you can also make this with yellow sweet potatoes? Where I live they don’t have the orange ones.
Karly says
Hi Anne! I’m not sure how the sweet potatoes differ other than their color, so it would totally depend on that. If they taste the same and have the same texture, then yes it would totally work. 🙂
Robin says
I am vegan and this is perfect for me.
Brandy says
Could this be done in a casserole crockpot? And if so what would be the times? Thank you
Karly says
It can be done in a slow cooker, but it’s better in the oven. 🙂
Leah says
So inviting ! Pinning, sharing, printing ………… Thank you so much !
Karly says
Thanks, Leah! Hope you enjoy!
Dahn says
yummy! I have made the Ruth’s Chris sweet potato casserole and it is so good. I can eat it all year
Maria from She Loves Biscotti says
Absolutely love sweet potatoes and this casserole looks absolutely delicious! Have pinned to try… thanks for sharing Karly ?
Kristen @ The E says
That topping looks so good … like dessert for dinner! Yum!
Karly says
Yes, it could totally double as dessert! 🙂
Marsha says
This sweet potato casserole looks absolutely amazing! I’ll have to make this autumn! 🙂
Laurie says
This looks DELICIOUS! I am not a “nut” person, can you help with the topping measurements without the pecans? Thank you!
Karly says
I’d just leave everything else the same. I haven’t tried it so I can’t say for sure it will work, but I don’t know why it wouldn’t.
Laura says
I put nut mixture on just half and it’s great as well.Â
Barbara says
I plan on making this dish for Thanksgiving, will have to make some adjustments (calorie content is more than my entire meal usually and I have to watch carbs) will cut back on amount of sugar (do that on all recipes we are not sweet eaters and hubby says what ever you did tastes fine with me), butter and pecans and think it will work out just fine.
Jane says
I hope you aren’t feeding this to your children. One serving has over double the recommended amount of sugar a child should eat in a day. Add that to the rest of sugar that they consume in a day and it’s bordering on irresponsible.
Jennie says
Get a grip lady! It’s really none of your business. Who do you think you are? The Sugar Police. If you are that concerned DON’T YOU MAKE IT!! Let other people be!
Julie says
Get her!!! Hahaha. Thats whats wrong with ppl today, they just cant seem to keep their trap shut! Lol…btw…I love this sweet potato dish…ummmmmm…thanks for adding it!!! ?
Karly says
Like I said, my kids don’t like sweet potatoes. But if they did, I would have no problem feeding them this at holiday meals. Of course it’s not an every day side dish, but thank you for your concerns with my parenting abilities.
Kerri Bernard says
How about mind your own business? Geez, it’s a dish that most people eat once or twice a year. I feel terribly sorry for your children.
Maggie Martin says
My kids hate sweet potatoes, I too can eat them cold the next day. Spread them on some leftover garlic bread!! with avocado!!! OOOOOO
Maggie
Kelly | Foodtasia says
Sweet potato casserole is my family’s favorite dish on the holiday table. This looks just delicious – that topping!
Clara Nussbaum says
I make this as a side for Thanksgiving. It is fantastic! It almost tastes like dessert! I don’r know why I only make it for Thanksgiving. hmmmmm….might have to do something about that!
Carissa Nelson | Spoonful of Easy says
Isn’t that funny, when I saw it was a Ruth’s Chris recipe I was like, oh yeah! But I’ve never been to one either, lol. I just know their reputation for being amazing. I have some sweet potato lovers in my house, so I’m excited to try this as a side now and definitely saving it for a Thanksgiving dish. Thanks, Karly!