Description
Indulge in the deliciousness of Ruth’s Chris Sweet Potato Casserole. This classic side dish features a creamy sweet potato base topped with a crunchy pecan crust, making it the perfect addition to any holiday meal.
Ingredients
Scale
Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 3 large sweet potatoes, cooked and peeled)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs (beaten)
- ½ cup unsalted butter (melted)
Pecan Crust Topping:
- 1 cup brown sugar (packed)
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup unsalted butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch or 2-quart baking dish.
- Prepare sweet potato base: In a large mixing bowl, combine the mashed sweet potatoes, sugar, salt, vanilla extract, beaten eggs, and melted butter. Spread the mixture into the baking dish.
- Make pecan crust topping: In a separate bowl, mix brown sugar, flour, and chopped pecans. Add melted butter and stir until crumbly. Sprinkle over sweet potato layer.
- Bake: Bake for 30–35 minutes until the top is golden and crisp. Let cool before serving.
Notes
- This dish can be made a day ahead—prepare and refrigerate, then bake before serving.
- For an extra indulgent version, add mini marshmallows during the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
