Ruth's Chris Steakhouse – Sweet Potato Casserole (Restaurant Copycat)
⏱️ 40 minutes👥 8-10 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 4 large sweet potatoes, peeled and cubed
- •- 1/2 cup unsalted butter, softened
- •- 1/2 cup granulated sugar
- •- 2 large eggs, room temperature
- •- 1 tsp pure vanilla extract
- •- 1/3 cup heavy cream
- •Topping:
- •- 1/2 cup brown sugar
- •- 1/3 cup all-purpose flour
- •- 1/3 cup unsalted butter, cold and cubed
- •- 1 cup chopped pecans
- •- 1/4 tsp ground cinnamon
Instructions
- 11. Boil sweet potatoes in salted water until fork-tender, about 15 minutes. Drain completely and return to hot pot.
- 22. Mash sweet potatoes until smooth. Add softened butter, granulated sugar, eggs, vanilla, and heavy cream. Whip until incredibly creamy and light, about 3-4 minutes.
- 33. Transfer potato mixture to a buttered 9x13 inch baking dish, spreading evenly.
- 44. Prepare topping by combining brown sugar, flour, cold butter, pecans, and cinnamon. Use fingertips to create a crumbly mixture.
- 55. Sprinkle topping generously over sweet potato base, covering completely.
- 66. Bake in preheated 375°F oven until topping is golden and crispy, about 25-30 minutes.
- 77. Let rest 10 minutes before serving for optimal texture.