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Ruth’s Chris Sweet Potato Casserole_rev

Ruth’s Chris Sweet Potato Casserole

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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 hand mixer or potato masher
  • 1 9x13 inch baking dish
  • 1 medium mixing bowl
  • 1 Spatula
  • 1 Oven

Ingredients
  

  • 3 large sweet potatoes peeled and cubed
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Boil sweet potatoes in a large pot until tender, about 20 minutes.
  • Drain the sweet potatoes in a colander and transfer them to a large mixing bowl.
  • Mash the sweet potatoes using a hand mixer or potato masher until smooth.
  • Add melted butter, granulated sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes and mix until well combined.
  • Pour the sweet potato mixture into a 9x13 inch baking dish and spread evenly.
  • In a medium mixing bowl, combine brown sugar, flour, and pecans to make the topping.
  • Sprinkle the pecan topping evenly over the sweet potato mixture.
  • Bake in the preheated oven for 30 minutes until the topping is golden brown.
  • Let the casserole rest for 10 minutes before serving.

Notes

For an even more indulgent casserole, add a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth and depth of flavor. You can also prepare the casserole a day ahead and store it in the refrigerator before baking; just add a few extra minutes to the baking time to ensure it's heated through.
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