Ingredients
2 lb. sweet potatoes (about 2 large)
Neutral oil, for drizzling
Kosher salt
1/2 c. unsalted butter, room temperature, plus more for pan
1 c. granulated sugar
2 large eggs, beaten to blend
1 tsp. pure vanilla extract
1/2 c. chopped raw pecans
1/2 c. packed light brown sugar
1/4 c. all-purpose flour
1/2 tsp. kosher salt
2 tbsp. unsalted butter, melted
Preparation
Step 1Preheat oven to 425° and line a 11"-by-7" (or 2-quart) baking dish with foil. Rinse and scrub potatoes to dislodge any dirt, then pat dry. Using a fork, poke holes all over potatoes. Drizzle with oil; season all over with salt.Step 2Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.Step 3Transfer potatoes to a large heatproof bowl. Discard foil and grease pan with butter. Reduce oven temperature to 375°. When potatoes are cool enough to handle, remove skins. Step 4In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric mixer), beat potatoes and granulated sugar on medium speed until sugar is incorporated and potatoes are mashed. Add butter and beat until incorporated and fluffy, about 2 minutes. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with a spatula.Step 5Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.
Step 1Meanwhile, in a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until combined.Step 2Sprinkle brown sugar mixture over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes before serving.
Does it matter how you cook the sweet potatoes? Believe it or not, yes, it does. Boiling the potatoes can leave them with too much water, making the casserole filling thin and watery instead of the fluffy texture you want. The goal is a filling that’s thick, fluffy, and rich. What’s the best method for cooking sweet potatoes? For this casserole, the best method is roasting. Roasting gives the potatoes a chance to expel some of their moisture while retaining the right texture. Roasting also helps the potatoes keep their nutrients instead of having them leech into the water that they cook in. And with all of the sugar that goes into this casserole, you’ll want to get all the extra nutrients you can. Be sure the potatoes are completely cooked through and soft before mashing. Undercooked potatoes still contain a lot of water, and that excess water will lead to an excessively wet filling. Do I have to use pecans for the crust? If you want a Ruth’s Chris replica, yes. But if you want to put your own spin on it, chopped walnuts, almonds, or even pepitas would add that much-needed crunch to the brown sugar topping. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in a 350° oven until warmed through. Tried this recipe? Let us know how it went in the comments!
