Ruth’s Chris Sweet Potato Casserole
This Ruth’s Chris Sweet Potato Casserole is a holiday favorite, combining creamy mashed sweet potatoes with a buttery, nutty crust. Perfect for Thanksgiving or Christmas, it’s a decadent side dish that feels like dessert!
Ingredients
- 1 cup brown sugar for the crust
- 1/3 cup flour for the crust
- 1 cup chopped nuts pecans preferred, for the crust
- 1/2 cup butter melted, for the crust
- 3 cups mashed sweet potatoes canned or cooked and cooled
- 1 cup sugar for the sweet potato mixture
- 1/2 teaspoon salt for the sweet potato mixture
- 1 teaspoon vanilla extract for the sweet potato mixture
- 2 large eggs well beaten
- 1/4 cup butter melted, for the sweet potato mixture
Instructions
- In a mixing bowl, combine brown sugar, flour, chopped nuts, and melted butter. Stir until well mixed and crumbly. Set aside.
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine mashed sweet potatoes, sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix thoroughly until smooth.
- Butter a 9×13-inch baking dish. Pour the sweet potato mixture into the prepared dish and spread it evenly. Sprinkle the prepared crust mixture evenly over the top, covering the sweet potato layer completely.
- Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and crisp. Let the casserole set for at least 30 minutes before serving.
Notes
To save time, canned sweet potatoes work wonderfully in this recipe—just be sure to drain them thoroughly. This dish can be prepared a day in advance and baked before serving.
Nutrition
Calories: 300kcal
Love this recipe?Fllow us at @TasteofRecipes for more