These Sweet Potatoes are creamy and topped with a brown sugar pecan crust just like they are at Ruth’s Chris Steakhouse. One of our family favorites, this will turn even non-sweet potato lovers into avid fans.
So this year when I stumbled across THE Ruth’s Chris recipe I was torn. Why try something new when I knew how good Kim’s recipe was? Then as I looked at the recipes closer I realized they were exactly the same except for Kim’s had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.
|Just boil, bake, or even microwave your sweet potatoes.|
|Cream them together with some eggs, sugar, and butter.|
|Top with a brown sugar pecan crust…yum.|
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter, melted
- 3 cups cooked and mashed sweet potatoes (see Note)
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- ½ cup (1 stick) butter, melted
- (splash of milk if needed)
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
- Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. If you refrigerated ahead of time make sure to add additional baking time around 10-20 more minutes. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.
Source: my SIL Kimi