Ruth’s Chris–Style Buttery Mashed Sweet Potatoes with Pecan Crunch

Instructions:

1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil.
2. Cook for 20 to 25 minutes, until fork-tender. Drain thoroughly.
3. Mash the sweet potatoes until very smooth. For extra creaminess, use a hand mixer.
4. Mix in the melted butter, brown sugar, heavy cream, vanilla extract, and salt until fluffy and silky.
5. Transfer the mashed sweet potatoes to a serving dish or baking dish.
6. In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon.
7. Sprinkle the pecan mixture evenly over the sweet potatoes.
8. For a toasted finish, broil for 2 to 3 minutes until the topping is bubbly and lightly golden, watching closely.

Variations

• Add a pinch of nutmeg or allspice for extra warmth.
• Substitute maple syrup for brown sugar for a deeper sweetness.
• Mix marshmallows into the topping for a holiday-style version.
• Use coconut cream instead of heavy cream for a dairy-free option.

Tips

• Drain the sweet potatoes well to avoid excess moisture.
• Warm the butter and cream before mixing for the smoothest texture.
• Use a hand mixer for steakhouse-style silkiness, but avoid overmixing.
• Broil briefly and watch closely to prevent the pecans from burning.