Description
Ruth’s Chris Sweet Potato Casserole is a classic American holiday side dish featuring creamy mashed sweet potatoes blended with sugar, vanilla, eggs, and butter, topped with a crunchy, sweet pecan crumble. Baked until golden and warm, this comforting casserole is perfect for Thanksgiving or any festive gathering.
Ingredients
Scale
Sweet Potato Base
- 3 cups mashed sweet potatoes (about 3 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
Topping
- 1 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare Sweet Potato Mixture: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix thoroughly until the mixture is smooth and well combined without lumps.
- Assemble Base: Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, smoothing the surface for an even layer.
- Make Topping: In a separate bowl, combine light brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir until the mixture forms a crumbly texture, perfect for a crunchy topping.
- Add Topping: Evenly sprinkle the pecan topping over the sweet potatoes in the baking dish, covering the surface completely.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until the topping is golden brown and the casserole is heated through.
- Cool and Serve: Remove from oven and let cool slightly to allow the casserole to set before serving warm.
Notes
- You can prepare the sweet potato base a day ahead and refrigerate it; add the topping just before baking for convenience.
- For a lighter version, reduce the sugar in the filling or substitute granulated sugar with pure maple syrup.
