Crock Pot Ruth’s Chris Sweet Potato Casserole Recipe
Crock Pot Ruth’s Chris Sweet Potato Casserole is a delicious slow cooker version of the classic steakhouse side dish, featuring a creamy sweet potato filling topped with a sweet, crunchy pecan mixture. Perfect for holiday dinners or cozy family meals, this recipe offers the convenience of slow cooking with the rich flavors and comforting texture of a traditional casserole.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Sweet Potato Filling
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- ½ cup (1 stick) unsalted butter, melted
Pecan Topping
- 1 cup light brown sugar, packed
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup melted butter (unsalted or salted)
Instructions
- Prepare the slow cooker: Lightly spray a 6-quart oval slow cooker with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Make the sweet potato filling: In a large mixing bowl, combine 4 cups of mashed sweet potatoes, 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 2 beaten large eggs, and ½ cup (1 stick) melted unsalted butter. Stir thoroughly until the mixture is smooth and creamy.
- Layer the sweet potato mixture: Spread the prepared sweet potato filling evenly into the bottom of the sprayed slow cooker, creating an even layer for the pecan topping.
- Prepare the pecan topping: In a separate bowl, mix together 1 cup packed light brown sugar, ⅓ cup all-purpose flour, 1 cup chopped pecans, and ⅓ cup melted butter. Stir until all ingredients are well combined.
- Add the topping: Evenly spread the pecan topping mixture over the sweet potato layer in the slow cooker.
- Cook the casserole: Place a paper towel under the slow cooker lid to absorb excess moisture, then cover and cook on low heat for 3 to 4 hours. During the last 30 minutes, remove the lid to help the topping firm up slightly (note that it won’t become as firm and crumbly as oven-baked versions).
- Rest and serve: After cooking, let the casserole stand for 10 minutes before serving to allow it to set and make serving easier.
Notes
- Using a paper towel under the slow cooker lid helps minimize condensation, preventing a soggy topping.
- The topping will not be as firm or crumbly as when baked in an oven; it will remain slightly softer due to the slow cooker’s moisture.
- For best results, use cooked and mashed sweet potatoes that are smooth and free of lumps.
- This recipe works well with either unsalted or salted butter in the topping, depending on your preference.
- Slow cooker sizes may vary; adjust cooking time slightly if needed to ensure the casserole is heated through and set around the edges.