Description
This Ruth’s Chris Sweet Potato Casserole is a holiday favorite that everyone loves. Creamy mashed sweet potatoes are topped with a buttery brown sugar pecan crust for the perfect mix of sweet and savory. Ideal for Thanksgiving or Christmas dinner.
Ingredients
Crust Topping:
3/4 cup brown sugar
1/4 cup all purpose flour
3/4 cup coarsely chopped pecans
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups cooked, mashed sweet potatoes
1 egg, well-beaten
1/4 cup butter
Instructions
Make the crust topping:
- Preheat oven to 350°F. Lightly grease a small 8×7-inch baking dish.
- Cook peeled sweet potatoes in large pot of boiling water until tender (approximately 15 minutes for 1″ cubes). Drain, then mash. Set aside.
- In a small mixing bowl, combine brown sugar, all purpose flour, chopped pecans . Stir in melted butter and mix until well-combined. Set aside.
Prepare the sweet potato mixture:
- In a large mixing bowl, place the following ingredients in this order:
sugar, salt, vanilla extract, sweet potatoes, egg, butter. Combine thoroughly. - Transfer sweet potato mixture to butter baking dish.
- Sprinkle crust mixture evenly on top of sweet potato mixture.
- Bake in 350°F oven for 30 minutes.
- Allow to set for at least 30 minutes before serving.
Notes
Please note that the total time to make this recipe does not include the recommended 30 minutes that the finished dish should take to set.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 generous serving
- Calories: 773
- Sugar: 83.7 g
- Sodium: 212 mg
- Fat: 41.7 g
- Saturated Fat: 18.1 g
- Trans Fat: 0 g
- Carbohydrates: 98.8 g
- Fiber: 4.7 g
- Protein: 6.4 g
- Cholesterol: 107.9 mg
