Crockpot Sweet Potato Casserole (Ruth’s Chris Copycat Topping)
This Crockpot Sweet Potato Casserole with a buttery, Ruth’s Chris–style pecan topping is the perfect hands-off holiday side dish when oven space is limited. It’s rich, cozy, and incredibly easy to make, giving you all the classic flavor with none of the stress.
Ingredients
Sweet Potato Mixture
- 2 cans Bruce’s Yams 29 oz each, drained and rinsed
- ½ cup orange juice
- 1 cup chopped pecans
- Pinch of salt
- 1 teaspoon cinnamon
- 2 eggs whisked
- 4 tablespoons brown sugar
- 6 tablespoons butter softened
- Optional: ½ cup raisins
Pecan Topping
- 1 cup brown sugar
- ⅓ cup all purpose flour
- 1 cup chopped pecans
- ⅓ cup butter softened
Instructions
- Drain and rinse the canned yams very well. Do not use the syrup.
- Add the yams to a large bowl.
- Add the orange juice, salt, cinnamon, and brown sugar and mash everything together with a potato masher.
- Add the softened butter and mix again until combined.
- Fold in the chopped pecans (and raisins if using).
- Stir in the whisked eggs.
- Spray a crockpot with cooking spray and add the sweet potato mixture.
- In a separate bowl, mix brown sugar, flour, chopped pecans, and butter until crumbly.
- Sprinkle the topping evenly over the sweet potatoes.
- Cover and cook on HIGH for 3–4 hours until set and hot.
- Serve warm.
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