Description
Recreate the famous Ruth’s Chris Sweet Potato Casserole at home. This rich and creamy dish features a sweet potato base topped with a crunchy pecan streusel.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sweet potato chunks in water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, and salt. Beat until well combined and creamy.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine the chopped pecans, brown sugar, flour, and melted butter. Mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it rest for a few minutes before serving.
Notes
- For a smoother casserole, you can use a potato ricer or food processor to mash the sweet potatoes.
- Adjust the sweetness to your preference by adding more or less sugar.
- If you don’t have pecans, walnuts can be substituted for the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American