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.
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.
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.
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
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
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.