RUTH CHRIS SWEET POTATO CASSEROLE
This Ruth Chris Sweet Potato Casserole is creamy, rich, and topped with a buttery pecan streusel. Perfect for holidays or family gatherings, it’s a comforting, sweet, and indulgent side dish everyone will love.
Ingredients
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes cooked and peeled
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs beaten
- ½ cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the Pecan Topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter melted
- ½ cup chopped pecans
Instructions
Prepare Sweet Potato Filling:
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, milk, vanilla extract, and cinnamon. Mix until smooth.
Transfer to Baking Dish:
- Pour sweet potato mixture into a greased 9x13-inch baking dish and spread evenly.
Prepare Pecan Topping:
- In a small bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
Assemble and Bake:
- Sprinkle pecan topping evenly over sweet potato mixture. Bake at 350°F (175°C) for 35–45 minutes until golden and set.
Serve:
- Remove from oven and let cool slightly. Serve warm as a holiday or family side dish.
Notes
- Make Ahead: Sweet potato mixture can be prepared a day ahead and stored in the fridge.
- Variations: Add mini marshmallows on top for extra sweetness.
- Serving Suggestions: Serve as a holiday side dish with roast turkey or ham.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. Reheat before serving.