Description

Ruth’s Chris Sweet Potato Casserole is a classic Southern dessert featuring creamy mashed sweet potatoes topped with a crunchy pecan and brown sugar topping. This comforting casserole combines the natural sweetness of sweet potatoes with a buttery, nutty streusel, perfect for holiday gatherings or any time you crave a rich, flavorful treat.

Ingredients

Sweet Potato Mixture

3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon salt

Topping

1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup unsalted butter, melted

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
Mix Sweet Potato Base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, whole milk, and salt. Mix thoroughly until the mixture is smooth and evenly blended.
Spread Sweet Potato Mixture: Evenly spread the sweet potato mixture into the prepared baking dish, smoothing the surface to create a uniform layer.
Prepare Pecan Topping: In a separate bowl, mix together the brown sugar, all-purpose flour, chopped pecans, and melted butter until the topping is crumbly and well combined.
Add Topping to Casserole: Sprinkle the pecan topping evenly over the sweet potato layer, covering the surface completely for a crunchy finish.
Bake the Casserole: Bake in the preheated oven for 30 to 40 minutes, or until the topping turns golden brown and the filling is heated through. Remove from oven and allow to cool slightly before serving.

Notes

For extra flavor, you can add a pinch of cinnamon or nutmeg to the sweet potato mixture.
If you prefer a creamier casserole, use sweet potato puree instead of mashed potatoes with small lumps.
Chopped pecans can be replaced with walnuts if desired.
Ensure the topping is evenly spread to achieve a consistent crunchy texture across the casserole.
The casserole can be prepared a day in advance and refrigerated before baking; just increase baking time slightly if baking from cold.