This Ruth Chris Sweet Potato Casserole recipe is a lightened up version of the steakhouse classic. Creamy, light and delicious, this healthy sweet potato casserole with pecans is made with no refined sugar.
A few years ago I went to a Ruth’s Chris Steakhouse and had the sweet potato casserole with pecans. Needless to say, it was insanely delicious and I probably could have eaten an entire pan of it.
So, I went home and tried to recreate the sweet potato casserole on my own. Amongst many copycat recipes on the web I found them to be full of sugar and butter.
Don’t get me wrong, they tasted amazing. They even became a staple on my husband’s family’s Thanksgiving table!
However, in an effort to find a healthier sweet potato casserole, I decided to try my hand at creating a one that was just as delicious with less butter and no refined sugars.
This healthier sweet potato casserole is just that! It’s incredibly delicious and made with coconut sugar and a fraction of the butter. You will never miss the extra sugar and butter!
How to Make Healthy Sweet Potato Casserole
Sweet potato casserole is a classic Thanksgiving side dish and this recipe could not be easier to make! To begin, you will want to decide what kind of sweet potatoes you would like to use and cook them if necessary.
For this recipe, I used fresh sweet potatoes that I cooked in the Instant Pot. You can also used canned sweet potatoes or yams, but if you haven’t tried fresh sweet potatoes yet, I definitely recommend them.
One of the reasons I was able to reduce the sugar in the recipe was the fresh sweet potatoes were naturally sweet! Sweet potatoes are in season from October through December so finding naturally sweet sweet potatoes should not be too hard.
This healthier Thanksgiving side has just two main swaps from the original recipe:
- swap brown sugar for coconut sugar and reduce total sugar overall
- reduce butter and swap conventional butter for grass-fed or pasture raised butter.
You can also make your sweet potato casserole lower carb. Although sweet potatoes themselves are not low carb, you can replace the coconut sugar with Swerve sweetener to remove sugars.
A Few More of My Favorite Healthier Thanksgiving Side Dishes
- Instant Pot Cornbread
- Honey Sriracha Brussel Sprouts
- Harvest Quinoa Salad
- Brussel Sprouts with Bacon
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Healthy Ruth Chris Sweet Potato Casserole Copycat
- 1/3 cup coconut sugar
- 1.5 - 2 tbsp all purpose flour can swap for gluten free 1-1 baking flour if desired
- 1/3 cup chopped pecans
- 2 tbsp grassfed butter melted
Sweet Potato Ingredients
- 3 cups sweet potatoes cooled, cooked and mashed
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2 large eggs beaten
- 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.