Ruth Chris Sweet Potato Casserole
This creamy, sweet potato casserole with a crunchy pecan topping is a beloved classic that tastes just like the famous restaurant version.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the sweet potato layer:
- 3 cups cooked sweet potatoes, sliced or cubed
- 3/4 cup white sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 6 tbsp melted butter
- cooking spray
- For the pecan topping:
- 6 tbsp butter, melted
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly coat a 9-inch square pan or 2-quart casserole dish with cooking spray.
- In a large mixing bowl, combine the cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter.
- Beat the mixture with a mixer until well blended and fluffy.
- Spread the blended sweet potato mixture evenly into the prepared baking dish.
- Smooth the top with a spatula.
- In a medium bowl, mix together the remaining 6 tablespoons of melted butter, light brown sugar, flour, and chopped pecans.
- Combine until well combined and crumbly.
- Sprinkle this brown sugar-pecan mixture evenly over the top of the sweet potato layer.
- Bake the assembled casserole in the preheated oven for 30-40 minutes.
- Bake until the sweet potatoes are hot throughout and the topping is lightly browned.
- If the topping starts to brown too quickly, tent the dish with foil.
- Let the casserole sit for 10 minutes after baking to set before serving.
Notes
Ensure sweet potatoes are fully cooled before mixing to prevent eggs from scrambling.
Use a hand mixer for the smoothest, fluffiest sweet potato layer.
If topping browns too fast, loosely tent with foil to prevent burning.
Allow the casserole to rest for 10 minutes after baking for perfect setting.
Find it online: https://timelesscrumb.com/ruth-chris-sweet-potato-casserole/