Description
This Ruth’s Chris Sweet Potato Casserole is a delightful holiday side dish that features a luscious sweet potato base topped with a crunchy pecan topping. It’s a perfect balance of sweet and nutty flavors that will complement any festive meal.
Ingredients
Scale
Sweet Potato Mixture:
- 3 cups mashed sweet potatoes (about 3 large sweet potatoes, cooked and peeled)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs (beaten)
- 1/2 cup unsalted butter (melted)
Topping:
- 1/2 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 cup unsalted butter (softened, for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix sweet potato mixture: In a large bowl, combine mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter until smooth.
- Spread in baking dish: Spread the sweet potato mixture in a greased 9×13-inch baking dish.
- Prepare topping: In a separate bowl, mix flour, brown sugar, chopped pecans, and softened butter until crumbly.
- Add topping: Sprinkle the topping over the sweet potato mixture.
- Bake: Bake for 30-35 minutes until golden brown and heated through.
- Cool and serve: Let it cool slightly before serving.
Notes
- You can prepare the casserole ahead and refrigerate, adding the topping just before baking.
- For extra texture, consider toasting the pecans before adding them to the topping.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
