Description
A copycat recipe for Ruth’s Chris Sweet Potato Casserole, featuring a sweet and creamy potato base topped with a crunchy pecan streusel.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash the sweet potatoes in a large bowl.
- Add softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Mix until well combined and smooth.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine pecans, flour, and brown sugar for the topping.
- Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is set.
- Let it cool slightly before serving.
Notes
- For an extra rich flavor, you can use heavy cream instead of milk.
- If you prefer a smoother topping, pulse the pecan mixture in a food processor.
- This casserole can be assembled a day in advance and baked before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 40g
- Sodium: Approx. 150mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 5g
- Protein: Approx. 5g
- Cholesterol: Approx. 70mg