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Ruth's Chris Sweet Potato Casserole

This Ruth's 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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 servings
Calories 188kcal
Author Lyndsey


Crust Ingredients

  • cup coconut sugar
  • 1.5 - 2 tablespoon all purpose flour can swap for gluten free 1-1 baking flour if desired
  • 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


  • 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.


  • 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.


Serving: 1serving | Calories: 188kcal | Carbohydrates: 28.8g | Protein: 3.7g | Fat: 6.7g