I am not sure how all these years later I haven’t blogged about my all time favorite sweet potato recipe. I make this several times a year because once a year at Thanksgiving is not nearly enough!

This is not a secret recipe, I got it originally off of the Ruth Chris website. However, I’ve made a few changes until it is sweet potato perfection. Throw out those recipes with sticky marshmallows on top. I promise you will never go back! This one is the one to make this Thanksgiving. You’re going to love it!

Ruth’s Chris Sweet Potato Casserole

*Recipe adapted from the original Ruth’s Chris recipe that can be found on their website. 


Sweet Potato Mixture:

  • 2/3 cup brown sugar (I like dark brown)
  • 1/2 tsp. salt
  • 3-4 large sweet potatoes or yams
  • 1 large egg
  • 1/2 stick butter
  • 1/2 tsp. vanilla extract

Crust Mixture:

  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 3/4 cup chopped pecans or almonds
  • 1/2 stick butter


  • Rinse off the sweet potatoes and remove any dirt. Pour a generous amount of water in a large pot and put on high heat on the stove. Add the sweet potatoes (full–do not cut) and bring the water to a boil. Let the potatoes boil until you can poke the center with a knife and it is soft. When they are soft, drain the water completely and let them sit in a colander for a while until you can peel them. Some water will drain out which will be good. Peel the sweet potato skin from the potato and place the flesh into a large mixing bowl or mixer. Mix the potatoes until they are totally soft. Add the sweet potato mixture ingredients and whip until fluffy and soft. 
    Spray a 9×13 pan with cooking spray and pour the sweet potato mixture into the dish. 
    Make the crust by adding all of the ingredients into a food processor and pulse until combined. You can also chop the nuts by hand if you don’t have a processor. 
    Sprinkle the crust mixture evenly over the surface of the sweet potatoes. 
    Bake for 30 minutes at 350. Allow the casserole to sit 20-30 minutes before serving.