Ruth's Chris Sweet Potato Casserole (Print Format)
Buttery sweet potatoes topped with a crunchy sugar and pecan crust, oven-baked until golden brown.
# Ingredients:
→ Sweet Potato Base
01 -
4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked and peeled)
02 -
1 cup granulated sugar
03 -
1/2 cup melted butter
04 -
2 large eggs, beaten
05 -
1 teaspoon vanilla extract
06 -
1/2 cup milk
→ Pecan Topping
07 -
1 cup chopped pecans
08 -
1 cup brown sugar
09 -
1/3 cup all-purpose flour
10 -
1/3 cup melted butter
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 -
In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix until smooth and creamy. Spread the sweet potato mixture evenly in the prepared baking dish.
03 -
In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter until crumbly.
04 -
Sprinkle the pecan mixture evenly over the sweet potato base. Bake for 30-35 minutes, or until the topping is golden brown and crisp. Allow to cool for a few minutes before serving.