Copycat Ruth Chris Sweet Potato Casserole
This decadent side dish features a velvety, golden sweet potato base topped with a buttery, crunchy pecan crumble. Recreating the iconic fine-dining experience at home, this recipe balances the earthy sweetness of potatoes with a rich, brown sugar-infused walnut topping. It is a reliable, crowd-pleasing favorite perfect for holiday gatherings or festive dinners, offering a delightful contrast between the pillowy soft filling and the caramelized, flavorful crust.
Ingredients
- 3 cups sweet potatoes, cooked and mashed
- 3/4 cup granulated white sugar
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 12 tbsp butter, divided
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup pecans, chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch square casserole dish.
- In a large bowl, combine mashed sweet potatoes, white sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter.
- Beat the mixture with an electric mixer until light and fluffy.
- Spread the sweet potato base evenly into the prepared baking dish.
- In a separate bowl, mix the remaining 6 tablespoons of melted butter, brown sugar, flour, and chopped pecans until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato base.
- Bake for 40 minutes until the topping is golden and slightly crispy.
- Remove from oven and allow to cool slightly before serving.
Notes
Using an electric mixer is key to achieving the signature velvety consistency. You can use a gluten-free flour blend for the topping if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 9gCholesterol: 70mgSodium: 250mgFiber: 3gSugar: 32g
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