Copycat Ruth’s Chris Sweet Potato Casserole with Pecan Topping
This sweet potato casserole tastes like the holidays wrapped in a warm, nutty hug. Creamy, buttery sweet potatoes baked with a crunchy pecan topping? Yes please. Whether you serve it at Thanksgiving or as a cozy side for Sunday dinner, it’s a total crowd-pleaser.
Ingredients
- 4 cups mashed sweet potatoes about 3 large
- 1/2 cup granulated sugar
- 2 eggs lightly beaten
- 1/2 cup whole milk
- 1/2 cup unsalted butter melted
- 1 tsp pure vanilla extract
- Pinch of salt
- 1/2 cup brown sugar packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter softened
Instructions
- Preheat your oven to 350°F and grease a medium-sized baking dish.
- Peel, chop, and boil sweet potatoes until fork-tender, then mash them until smooth.
- Stir in sugar, eggs, milk, melted butter, vanilla, and salt until fully combined.
- Pour the filling into your prepared baking dish and smooth it out.
- In a small bowl, mix brown sugar and flour.
- Add chopped pecans and softened butter, then mix until crumbly.
- Sprinkle the crumble over the sweet potato base, covering the top evenly.
- Bake uncovered for 30 to 35 minutes, until the topping is crisp and the edges are bubbling slightly.
Notes
Make the topping a day ahead and refrigerate it separately if prepping early. Want a savory contrast? Serve with garlicky dinner rolls for balance.