Ruth’s Chris Sweet Potato Casserole
A classic sweet potato casserole with a crunchy pecan topping.
Ingredients
For the Sweet Potato Mixture
- 3 cups cooked, mashed sweet potatoes fresh preferred
- 1 cup granulated sugar
- ½ cup softened butter
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Pecan Topping
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract until smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, combine the light brown sugar, flour, chopped pecans, and melted butter to make the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
Let the casserole cool slightly before serving for easier slicing.