Ruth's Chris Copycat Sweet Potatoes

When I stumbled on this recipe for Ruth’s Chris Steakhouse Copycat sweet potatoes, I knew it would be a winner! Truthfully it’s more of a dessert than a side dish. If you haven’t been to Ruth’s Chris, do yourself a favor and find the nearest one and get there whether by car, train, or plane!

Ruth’s Chris Copycat Sweet Potatoes
Sweet Potato Mixture
3 cups mashed sweet potatoes, bake them whole first on a sheet pan
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs, beaten
1 stick butter, melted
Combine the insides of sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl and whip until well combined. Pour into a 9×13 baking dish or into ramekins like these. Then cover with Pecan topping. Bake at 350 degrees for 30 minutes and allow to set for 30 minutes before serving.Pecan Topping
1 cup brown sugar
1/3 cup flour
1 cup pecans, chopped
1/3 stick butter, softened

Combine brown sugar, flour, nuts, and softened butter in a mixing bowl. Set aside.

Step-by-step
Bake your sweet potatoes for 60 minutes at 400 degrees. Make sure you place them on a baking pan. When you take them out of the oven cut them in half so they can cool a little before you handle them. Combine the insides of sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl and whip until well combined. Pour into a 9×13 baking dish or into ramekins.

Combine brown sugar, flour, nuts, and softened butter in a mixing bowl. Set aside.