Ruth’s Chris Sweet Potato Casserole
Every Thanksgiving and Christmas, this Ruth’s Chris-inspired Sweet Potato Casserole is a must on my dinner table. It’s such a hit that there are never any leftovers! This casserole ditches the traditional marshmallow topping for a crunchy pecan and brown sugar crust that adds just the right texture contrast to the creamy sweet potatoes beneath.
This Ruth’s Chris Sweet Potato Casserole is a luxurious addition to any holiday meal, offering a perfect blend of sweet, salty, and nutty flavors. It’s an easy-to-make side dish that promises to steal the show, year after year!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cool Time: 30 minutes
- Total Time: 75 minutes
- Servings: 6-8
Ingredients:
For the Crust:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/4 cup butter, melted
For the Sweet Potato Mixture:
- 3 cups mashed sweet potatoes (canned sweet potatoes can be used for convenience; just be sure to drain them well)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- 1/2 cup butter, melted
Directions:
- Prepare the Crust Mixture: In a mixing bowl, combine the brown sugar, flour, chopped pecans, and melted butter. Set this aside for later use.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Sweet Potatoes: In another mixing bowl, start by combining the mashed sweet potatoes with sugar, salt, vanilla, eggs, and butter. Mix these ingredients thoroughly to ensure they are well blended.
- Assemble the Casserole: Pour the sweet potato mixture into a buttered baking dish. Smooth the top with a spatula.
- Add the Crust: Evenly sprinkle the crust mixture over the top of the sweet potato mixture.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 minutes, or until the crust is golden and the casserole is set.
- Cool Before Serving: Allow the casserole to set for at least 30 minutes before serving to help it firm up and make it easier to serve.