Description
This Ruth’s Chris Sweet Potato Casserole recipe is a holiday favorite! With a creamy sweet potato base and crunchy pecan topping, it’s the perfect balance of sweet and savory. Whether you’re hosting a family dinner or bringing a dish to share, this classic casserole is easy to make and guaranteed to impress.
Ingredients
Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked and peeled)
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup milk
Pecan Topping:
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix until smooth.
- Spread the sweet potato mixture evenly in the prepared dish.
- In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato base.
- Bake for 30-35 minutes, or until the topping is golden brown and crisp.
- Let cool for a few minutes before serving.
Notes
- For a less sweet version, reduce sugar in the base to 3/4 cup.
- Add cinnamon or nutmeg for extra warmth.
- Substitute pecans with oats or a nut-free crumble for a nut-free version.
- Prepare ahead by assembling and refrigerating for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
