This Ruth Chris Sweet Potato Casserole recipe is a healthier version of the steakhouse classic. Creamy, light and delicious, this healthier sweet potato casserole is easy to make for Thanksgiving or whenever you are craving a delicious casserole bake! Made with no refined sugar and dairy free, you are going to love adding this to your favorite Thanksgiving recipes!
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What is your favorite Thanksgiving side dish? One of mine is absolutely this Ruth Chris sweet potato casserole copycat.
The first time I had the Ruth Chris version in the steakhouse I knew it was something I needed to make at home! The original recipe is full of white sugar, tons of butter, cream, the works! It’s delicious but I wanted to give it a healthy makeover.
This healthier sweet potato casserole checks all the boxes, not just because it’s a lightened up version of the classic recipe, but it also tastes just like the real thing. I’m talking healthy eating skeptics are clueless!
You can indulge on Thanksgiving and still eat your favorite holiday recipes! My air fryer turkey breast, garlic parmesan brussel sprouts and blistered green beans are recipes you are going to want to bookmark for your holiday meal!
Why This Recipe Works
- Healthier than the original version with all of the delicious flavors. Made with less sugar (and no refined sugar and a fraction of the original recipe’s butter.)
- Simple, nutritious ingredients and warm fall flavors.
- Easily serve your entire Thanksgiving crowd with this recipe that makes 9 servings or double it using a 9X13 pan and make it for a larger group.
- Quick to make ahead and cook on the holiday. Spend your Thanksgiving, Christmas and Easter spending time with family and not in the kitchen.
Ingredients For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Pecans: You can also substitute for walnuts if you prefer or even rolled oats if you prefer to make it like a streusel with oatmeal topping and without nuts.
- Coconut sugar: Making it with honey or maple syrup are excellent substitutes for coconut sugar. For a low sugar version try using Monk Fruit Sweetener. Omit sweetener if you are wanting to make a version that is more savory and not sweet and brown sugar works too if you want that classic flavor!
- Cooked sweet potatoes: Canned yams are also 100% perfect to use in this recipe. I do recommend rinsing them well in a colander to remove any syrup that may still be on them from being in the can.
- Eggs: You can leave these out if you are vegan but may want to add in some vanilla almond milk (2 tablespoon would be a good start) if you aren’t happy with the texture when making it with no egg.
- Butter: If you are making a vegan version use vegan butter.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
- Mix together the nut crumble topping and place it in the refrigerator while you mix the potato base.
- Use cooked sweet potatoes or canned yams to create the potato base. Using a stand mixer or hand mixer, combine together potatoes, salt, vanilla extract and salt for about 4 minutes or until light & fluffy.
- Spread potato mixture into an 8X8 baking dish and bake for about 30 minutes. Spread pecan crumble over top and bake uncovered for an additional 15 minutes.
Expert Tips
- If you want to make this recipe with no nuts, try substituting oatmeal topping for pecans. Replace equal parts rolled oats for pecans.
- Go the easy route and use canned yams in place of fresh for this recipe. It works just as well and takes out the extra step of having to clean and pre-cook the potatoes.
- If you are looking to bake or roast your sweet potatoes, give my Air Fryer Sweet Potatoes a try!
- Add a little indulgence by topping with marshmallows if you prefer that classic topping over the pecan topping.
- Add in a teaspoon of cinnamon, pumpkin spice, nutmeg and/or ginger if you like those warm spicy flavors.
- Try this recipe for breakfast! I love sweet potatoes for breakfast and this one is delicious topped with a little vanilla Greek yogurt and cinnamon.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Reheating Instructions: Reheat in the oven until warmed through or individual portions in the microwave.
FAQs
Sweet potatoes are full of potassium and fiber and pecans have healthy fats and vitamins and minerals like Vitamin A, E, calcium, potassium and zinc.
Yes! To make it gluten free just swap out all purpose flour for gluten free flour. To make it vegan omit eggs and use vegan butter or coconut oil.
You can! Keep the crumble topping mixture separate from the potato mixture since you cook them in 2 sections. 30 minutes prior to baking remove potato mixture from the fridge. Account for a few extra minutes in the oven if you take the dish straight from the fridge to the oven.
Related Recipes
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Healthier Sweet Potato Casserole – Ruth Chris Recipe
Ingredients
Crust Ingredients
- ⅓ cup coconut sugar
- 1.5 – 2 tablespoon all purpose flour can swap for gluten free 1-1 baking flour if desired
- ⅓ cup chopped pecans
- 2 tablespoon grassfed butter melted
Sweet Potato Ingredients
- 3 cups sweet potatoes cooled, cooked and mashed
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 large eggs beaten
Instructions
- Preheat oven to 375F. Spray an 8X8 glass dish with coconut oil cooking spray.
- Combine coconut sugar, all purpose flour, chopped pecans and melted butter. Place in refrigerator while you make the sweet potato layer.
- Combine sweet potato ingredients and beat thoroughly for about 4 minutes. You can add a bit of almond milk if the mixture needs it.
- Pour sweet potato mixture into prepared glass dish. Bake for 25-30 minutes.
- Carefully remove sweet potato mixture from the oven and evenly sprinkle the pecan mixture over the top of the sweet potatoes. Return to oven and bake for additional 15-20 minutes or until the crumble is browned.
- Allow to set for about 30 minutes before servings.
Notes
- If using fresh sweet potatoes try this air fryer sweet potato recipe to quickly cook them.
- You can use canned yams in place of fresh sweet potatoes for this recipe. It works just as well and takes out the extra step of having to clean and pre-cook the potatoes.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Reheating Instructions: Reheat in the oven until warmed through or individual portions in the microwave.
- Make Ahead: Keep the crumble topping mixture separate from the sweet potato mixture since you cook them in 2 sections. 30 minutes prior to baking remove potato mixture from the fridge. Account for a few extra minutes in the oven if you take the dish straight from the fridge to the oven.
- Vegan: To make it vegan omit eggs and use vegan butter or coconut oil.
- Gluten Free: To make it gluten free just swap out all purpose flour for gluten free flour.
- Nut Free: Substitute oatmeal topping for pecans. Replace equal parts rolled oats for pecans.
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