Description
Make the famous Ruth’s Chris Sweet Potato Casserole at home! Creamy sweet potatoes topped with a crunchy pecan streusel—perfect for holidays or family dinners.
Ingredients
Sweet Potato Base:
- 3 cups cooked, mashed sweet potatoes (about 3–4 medium sweet potatoes)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs (beaten)
- ½ cup unsalted butter (melted)
Pecan Topping:
- 1 cup chopped pecans
- 1 cup brown sugar (packed)
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter (melted)
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Sweet Potatoes – Boil or bake sweet potatoes until tender. Peel and mash until smooth.
- Make the Base – In a mixing bowl, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter. Blend until creamy.
- Assemble – Spread the sweet potato mixture evenly into the prepared baking dish.
- Prepare Topping – In a separate bowl, mix pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly on top of the sweet potatoes.
- Bake – Bake uncovered for 25–30 minutes until the topping is golden brown and crispy.
- Serve – Let cool slightly before serving warm.
Notes
- Use fresh sweet potatoes for the best flavor (canned works too if drained well).
- Prepare the casserole a day ahead and bake just before serving.
- Add a sprinkle of cinnamon or nutmeg to the base for extra warmth.
- For a nut-free version, use rolled oats instead of pecans for the topping.
- Serve as a side dish or dessert—it’s delicious both ways!
- Prep Time: 20 minutes
- Cook Time: 30 minutes