Ruth Chris Sweet Potato Casserole
Experience the perfect balance of creamy and caramelized flavors with Ruth Chris' Sweet Potato Casserole. This delectable dish combines velvety sweet potatoes, a buttery brown sugar pecan topping, and a hint of warm spices for a truly irresistible treat.
Servings 8
Calories 350kcal
Equipment
- Large mixing bowl
- Potato masher or fork
- Whisk
- 9x13 inch baking dish
- Oven
Ingredients
For the Sweet Potato Base
- 4 cups cooked and mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
For the Pecan Streusel Topping
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, and vanilla extract. Mix until well combined and smooth.
- Transfer the sweet potato mixture to a greased 9x13-inch baking dish, spreading it evenly.
- In a separate bowl, prepare the pecan streusel topping by combining the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Stir until the mixture resembles coarse crumbs.
- Sprinkle the pecan streusel topping evenly over the sweet potato mixture in the baking dish.
- Carefully transfer the casserole to the preheated oven. Allow it to bake for approximately 30 to 35 minutes, or until the topping achieves a golden brown color and the sweet potato mixture sets perfectly.
- Once the baking time is complete, carefully take out the casserole from the oven. Give it a few minutes to cool down before serving.