Description
A rich, creamy Ruth Chris Sweet Potato Casserole with a golden brown sugar pecan topping. The perfect balance of smooth sweet potatoes and crisp buttery crunch, ideal for holidays or cozy family dinners.
Ingredients
For the sweet potato layer:
3 cups cooked sweet potatoes, sliced or cubed
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
6 tablespoons melted butter
Cooking spray
For the pecan topping:
6 tablespoons melted butter
1 cup light brown sugar
1/3 cup all-purpose flour
1 cup pecans, chopped
Instructions
1. Preheat oven to 350°F (175°C). Spray a 9-inch square or 2-quart casserole dish with cooking spray.
2. In a large bowl, combine cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and melted butter. Beat until smooth and fluffy.
3. Spread the sweet potato mixture evenly into the baking dish and smooth the top with a spatula.
4. In another bowl, mix brown sugar, flour, pecans, and melted butter until crumbly.
5. Sprinkle the pecan mixture evenly over the sweet potato layer.
6. Bake uncovered for 30–40 minutes until the topping is golden and the filling is hot throughout.
7. Let cool for 10 minutes before serving.
Notes
Make-Ahead: Assemble filling and topping separately. Refrigerate for up to 24 hours and bake before serving.
Freezer Option: Freeze without topping for up to 2 months. Thaw overnight and add topping before baking.
Nut-Free Option: Replace pecans with crushed oats or graham crackers.
- Prep Time: 19 minutes
- Cook Time: 38 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 787
- Sugar: 47g
- Sodium: 360mg
- Fat: 46g
- Saturated Fat: 15g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 106mg