• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Momma Fit Lyndsey

  • Summer
  • Recipes
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

search recipes

menu icon
go to homepage
  • Summer
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Momma Fit Lyndsey » Recipes » Thanksgiving

    Healthier Sweet Potato Casserole - Ruth Chris

    Published: Oct 25, 2021 · Modified: Nov 2, 2021 by Lyndsey · This post may contain affiliate links

    • Share
    Jump to Recipe Print Recipe

    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!

    dish or healthier sweet potato casserole
    Jump to:
    • Why This Recipe Works
    • Ingredients For This Recipe
    • How to Make This Recipe
    • Expert Tips
    • FAQs
    • Related Recipes
    • Healthier Sweet Potato Casserole - Ruth Chris Recipe

    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 and the notes below for substitution ideas.

    ingredients for this recipe
    • 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 cook time and temperatures are available in the recipe card at the bottom.

    steps for making this recipe
    • 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

    Is it good for you?

    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.

    Can I make it gluten free? What about vegan?

    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.

    Can I make it ahead of time?

    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.

    dish of ruth chris sweet potato casserole

    Related Recipes

    • Potato Cauliflower Mash
    • Honey Roasted Colorful Carrots
    • Puff Pastry Quiche
    • Bread Dipping Oil

    If you've made this recipe, would you please leave a star rating and comment below in the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram  for all of the latest updates.

    featured image for this recipe
    Print Pin
    5 from 4 votes

    Healthier Sweet Potato Casserole - Ruth Chris Recipe

    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 sweet potato bake! Made with no refined sugar and dairy free, you are going to love adding this to your favorite Thanksgiving recipes!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings 9 servings
    Calories 188kcal
    Author Lyndsey

    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.

    Nutrition

    Serving: 1serving | Calories: 188kcal | Carbohydrates: 28.8g | Protein: 3.7g | Fat: 6.7g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

    « Blistered Green Beans with Garlic
    Garlic Parmesan Brussel Sprouts »

    About Lyndsey

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    headshot of Momma Fit Lyndsey

    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

    More about me →

    banner of featured in resources

    4th of July Recipes

    • Healthy Turkey Burger Recipe
    • Blueberry Lemon Bars
    • Whole30 Potato Salad
    • Healthy Deviled Eggs
    • Gluten Free Pasta Salad
    • Dairy Free Chocolate Chip Cookies

    Popular Posts

    • Aldi Charcuterie Board
    • Protein Blueberry Muffins
    • Argentine Red Shrimp in the Air Fryer
    • Air Fryer Sweet Potato

    Footer

    ↑ back to top

    About

    • About me
    • Disclosures
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaborations

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Mommy Fit Lyndsey