Description
A copycat recipe for Ruth’s Chris Sweet Potato Casserole, featuring a creamy sweet potato base topped with a crunchy brown sugar pecan crumble. This baked dish is a perfect balance of sweetness and texture.
Ingredients
- 3 lbs. sweet potatoes, peeled and cut into 1″ pieces
- 3/4 cup brown sugar
- 1/3 cup half and half
- 1/4 cup butter, melted
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- For the Brown Sugar Pecan Crumble Topping:
- 3/4 c. brown sugar
- 3/4 c. chopped pecans
- 1/2 c. flour
- 1/4 c. butter, melted
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- Pecan halves for garnish, if desired
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a medium baking dish with non-stick cooking spray.
- Wash, peel, and boil the sweet potatoes over medium-high heat until fork-tender, about 14-18 minutes.
- Drain the sweet potatoes and transfer them to a mixing bowl.
- Add brown sugar, half and half, melted butter, egg, vanilla, and salt to the bowl.
- Mash the ingredients together until mostly smooth, leaving some small lumps.
- Transfer the mashed sweet potato mixture to the prepared baking dish.
- In a separate bowl, combine brown sugar, chopped pecans, flour, cinnamon, and nutmeg.
- Stir in the melted butter until the mixture is crumbly.
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
- Garnish with pecan halves, if desired.
- Cover the baking dish loosely with foil.
- Bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes, until the pecans are toasted.
- Let cool slightly before serving.
Notes
- Ensure sweet potatoes are fully tender for easier mashing.
- Small lumps in the sweet potato mixture are acceptable and add texture.
- The crumble topping should evenly cover the sweet potato base.
- Cooling slightly before serving allows the casserole to set.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American