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Description
This recipe replicates the famous Ruth’s Chris Steak House sweet potato casserole. It features a creamy sweet potato base and a pecan topping.
Ingredients
Scale
- 3 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (whole milk recommended)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar (for topping)
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened (for topping)
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain thoroughly.
- In a large bowl, mash the cooked sweet potatoes until smooth. Add the granulated sugar, 1/2 cup brown sugar, 1/2 cup softened butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat with an electric mixer until well combined and fluffy.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate medium bowl, combine the 1/2 cup brown sugar, flour, and 1/4 cup softened butter. Use a fork or your fingers to cut the butter into the dry ingredients until crumbly. Stir in the chopped pecans.
- Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through and bubbly around the edges.
- Serve warm.
Notes
- For a smoother casserole, ensure sweet potatoes are mashed completely.
- You can prepare the sweet potato mixture ahead of time and refrigerate. Add the topping and bake before serving.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg