Description
This Best Ruth Chris Copycat Sweet Potato Casserole is a decadent side dish featuring silky-smooth mashed sweet potatoes topped with a brown sugar pecan crumble. Perfect for holidays or any meal that needs a comforting, crowd-pleasing addition.
Ingredients
3 cups sweet potatoes, cooked and mashed
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
4 tablespoons melted butter
1/3 cup milk or heavy cream
1/4 teaspoon salt
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
4 tablespoons melted butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, beaten eggs, vanilla extract, 4 tablespoons melted butter, milk or cream, and salt. Mix until smooth.
3. Pour the mixture into the prepared casserole dish and smooth the top.
4. In another bowl, combine brown sugar, flour, chopped pecans, and 4 tablespoons melted butter. Stir until crumbly.
5. Sprinkle the topping evenly over the sweet potato layer.
6. Bake for 30–35 minutes until the topping is golden brown and crispy.
7. Let the casserole rest for 10 minutes before serving.
Notes
For an ultra-smooth texture, use a hand mixer rather than mashing by hand.
To make ahead, prepare the filling and topping separately and store in the fridge until ready to bake.
If making nut-free, substitute pecans with rolled oats or leave them out completely for a brown sugar crumble.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/8 of dish)
- Calories: 370
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg