Description
This Ruth Chris Sweet Potato Casserole is a decadent holiday favorite. Featuring a creamy, flavorful sweet potato base topped with a buttery pecan crumble, this dish strikes the perfect balance between sweet and savory. Ideal as a side for Thanksgiving or any special occasion!
Ingredients
Scale
For the sweet potato base:
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- 1/2 cup milk
- 1/2 cup butter, melted
For the pecan topping:
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter, melted
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, salt, vanilla extract, eggs, milk, and 1/2 cup melted butter. Beat until smooth and well-mixed.
- Pour the sweet potato mixture into a buttered baking dish, spreading it evenly.
- In a separate bowl, mix the brown sugar, flour, 1/3 cup melted butter, and chopped pecans until well combined.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30 minutes, or until the topping is golden brown and crisp.
- Serve warm and enjoy!
Notes
- For a nut-free version, substitute pecans with rolled oats or crushed graham crackers.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- If you prefer a sweeter topping, include marshmallows on top of the pecan layer for the last 5 minutes of baking
- Prep Time: 15
- Cook Time: 30