Ruth's Chris Sweet Potato Casserole
A rich and creamy sweet potato casserole topped with a crunchy pecan and brown sugar mixture, perfect for holiday gatherings.
Equipment
- Oven
- Mixing Bowl
- Baking Dish
- Mixer
Ingredients
- 3 cups cooked sweet potatoes sliced or cubed
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 large eggs
- 12 Tbsp. butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9-inch square pan or a 2-quart casserole dish with cooking spray.
- In a mixing bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter. Beat until well blended and fluffy.
- Spoon the sweet potato mixture into the prepared dish, spreading it out evenly.
- In a separate bowl, mix the remaining melted butter, brown sugar, flour, and chopped pecans to create the topping.
- Sprinkle the topping mixture generously over the sweet potato layer.
- Bake for 30-40 minutes, until the topping is golden brown. Cover with foil if it browns too quickly.
- Allow to cool for about 10 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F.