Description
This rich and creamy Ruth’s Chris sweet potato casserole recipe features a buttery pecan topping—perfect for holidays or a sweet, comforting side dish.
Ingredients
Sweet Potato Base:
3 cups cooked, mashed sweet potatoes (fresh preferred)
1 cup granulated sugar
½ cup softened butter
2 large eggs
½ tsp salt
½ tsp vanilla extract
Pecan Topping:
1 cup light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅓ cup melted butter
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
In a large bowl, combine mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat with a mixer or by hand until smooth and creamy.
Spread the sweet potato mixture evenly into the prepared baking dish.
In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
Sprinkle the topping evenly over the sweet potato mixture.
Bake uncovered for 35 minutes, or until the topping is golden brown and the casserole is bubbly.
Let it rest for 10 minutes before serving for best texture.
Notes
Add mini marshmallows during the last 10 minutes of baking for a more traditional finish.
Swap some or all of the granulated sugar with maple syrup for a richer flavor.
Toast the pecans beforehand to enhance their nutty flavor.
Use gluten-free all-purpose flour to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Holiday
- Method: Baked
- Cuisine: American, Southern
