Ruth's Chris Sweet Potato Casserole (Print Version)
Creamy sweet potatoes and crisp pecan topping come together for a comforting Southern-inspired side dish.
# Ingredients:
→ Sweet Potato Base
01 -
4 cups mashed sweet potatoes
02 -
1 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
04 -
2 large eggs, beaten
05 -
1 teaspoon vanilla extract
06 -
1/2 cup whole milk
→ Pecan Topping
07 -
1 cup pecans, chopped
08 -
1 cup light brown sugar, packed
09 -
1/3 cup all-purpose flour
10 -
1/3 cup unsalted butter, melted
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
02 -
In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix thoroughly until the mixture is smooth and homogenous.
03 -
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the surface with a spatula.
04 -
In a separate bowl, combine chopped pecans, brown sugar, all-purpose flour, and melted butter. Mix until the topping is uniformly crumbly.
05 -
Evenly sprinkle the pecan mixture over the entire surface of the sweet potato base.
06 -
Bake the casserole for 30 to 35 minutes, or until the topping is golden brown and crisp.
07 -
Allow to cool for several minutes before serving to enhance flavor and texture.
# Notes:
01 -
For a lighter texture, ensure sweet potatoes are well-mashed and free of lumps.