Better Than Ruth's Chris Sweet Potato Casserole with Pecan Crumble Topping

Sweet Potato Casserole Recipe

Step 1: Prepare and Bake Sweet Potatoes

• Preheat oven to 400°F (204°C).
• Rinse and scrub sweet potatoes to remove dirt.
• Poke holes in sweet potatoes with a knife to allow steam to escape.
• Place sweet potatoes on an aluminum foil-lined baking sheet.
• Bake for 1 hour to 1 hour 15 minutes until fork tender.
• Remove from oven and let cool for 5-10 minutes.
• Slice potatoes down the middle and allow steam to escape.

Step 2: Make the Sweet Potato Mixture

• Scoop sweet potato flesh into a mixing bowl.
• Begin mashing with a spoon or rubber spatula, then use a hand mixer for smoothness.
• Add melted butter.
• Add 1 cup white sugar and 1 cup brown sugar; fold into sweet potatoes.
• Add lemon zest from one lemon.
• Add a pinch of salt, ground cinnamon, and a pinch of nutmeg.
• Add 1/4 teaspoon butter extract and vanilla extract.
• Mix thoroughly, scraping the sides and bottom of the bowl.
• Taste and adjust sweetness if needed (before adding eggs).
• Add all-purpose flour to thicken the mixture and mix well.
• Add 2 beaten eggs and mix thoroughly to achieve casserole consistency.

Step 3: Prepare the Pecan Topping

• In a separate bowl, combine crushed pecans, melted butter, brown sugar, and all-purpose flour.
• Mix until the topping has a coarse, crumbly texture.

Step 4: Assemble and Bake

• Preheat oven to 400°F (204°C) if not already heated.
• Transfer sweet potato mixture into a casserole dish.
• Evenly spread the pecan topping over the sweet potato mixture.
• Place casserole dish on a baking sheet lined with aluminum foil to catch any spills.
• Bake for 20 to 25 minutes until the topping is set and golden brown.

Step 5: Serve

• Remove from oven and let cool slightly before serving.
• Enjoy your sweet potato casserole!

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Note: If you have a nut allergy or prefer, you can skip the pecan topping or substitute with marshmallows or no topping at all.