Imitation is the sincerest form of flattery

One of the best sweet potato dishes I’ve ever had was at Ruth Chris’ Steakhouse. Their sweet potato casserole is to die for! I obviously can’t get their recipe but over the last couple years I’ve tweaked and tested a few different recipes and have come up with something pretty delicious.

I think the secret is brown sugar, brown sugar, and more brown sugar! This sweet potato casserole is meant to be a side dish for your Thanksgiving meal but can easily be served as a dessert because of its sweetness. Enjoy!

Sweet Potato Casserole with Brown Sugar Pecan Crumble

Yields: 1 9×13 inch baking dish

Prep Time: 20 minutes

Cook Time: 1 hour and 25 minutes

Ingredients

Casserole:

• 4-6 Large Orange Sweet Potatoes scrubbed
• ½ Cup Fresh Orange Juice (About 2-3 Oranges)
• ½ Cup Heavy Whipping Cream
• 4 Tb Unsalted Butter, softened
• ¼ Cup Light Brown Sugar
• 1 tsp Freshly Ground Nutmeg
• 1 ½ tsp Ground Cinnamon
• 2 tsp salt
• 1 tsp pepper

Topping:

• 4 Tb Unsalted Butter, cold and diced
• 1 Cup Light Brown Sugar
• 1 Cup pecans chopped

Directions

1. Preheat oven to 375 degrees.
2. Prepare 9×13 baking dish with non-stick cooking spray.
3. Prick potatoes several times with a knife or fork and bake for approximately 1 hour or until soft when pierced with a knife. Remove from oven and scoop insides into the bowl of an electric mixer once potatoes are cook enough to handle.
4. Add juice of fresh oranges, heavy whipping cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper to sweet potatoes. Mix until thoroughly combined. (I like to leave my casserole a little lumpy for the texture & because it looks more rustic 🙂 ).
5.  Pour mixture in prepared baking dish.
6. Put cut butter, brown sugar, and pecans in a food processor and pulse until combined and crumbly. Sprinkle on top of casserole.
7. Bake for 20-25 minutes.