Description
Creamy, velvety sweet potato base crowned with a caramelized brown sugar pecan crumble, inspired by the beloved Ruth Chris steakhouse side. Sweet, nutty, and irresistibly crunchy on top.
Ingredients
Scale
- 3 cups mashed sweet potatoes, cooked
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, melted (for topping)
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients: In a large bowl, mix mashed sweet potatoes, granulated sugar, salt, vanilla, eggs, and 1/2 cup melted butter until smooth and creamy.
- Prepare Your Cooking Vessel: Spread the sweet potato mixture evenly into the greased baking dish.
- Assemble the Dish: In another bowl, stir together brown sugar, flour, chopped pecans, and 1/3 cup melted butter until crumbly. Sprinkle evenly over the sweet potato layer.
- Cook to Perfection: Bake uncovered for 25 to 30 minutes, until the topping is golden and crisp.
- Finishing Touches: Remove from the oven and let the casserole rest for 10 minutes to set.
- Serve and Enjoy: Scoop warm portions and serve.
Notes
- Note: For deeper flavor, roast whole sweet potatoes and mash while warm.
- Lightly toast pecans before mixing to boost nuttiness.
- Use room-temperature eggs so the butter does not seize.
- For a less sweet version, reduce granulated sugar to 3/4 cup.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 400
- Sugar: 31 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Ruth Chris sweet potato casserole, pecan streusel, holiday side dish, steakhouse casserole, Thanksgiving sweet potatoes