Ruth's Chris Sweet Potato Casserole
Ingredients
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes about 4 large sweet potatoes, cooked and peeled
- 1 cup granulated sugar
- ½ cup melted butter
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup milk
For the Pecan Topping:
- 1 cup chopped pecans
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
Instructions
Step 1: Cook and Mash the Sweet Potatoes
- Start by boiling or baking your sweet potatoes until they’re soft and tender. Let them cool slightly, then peel and mash them until smooth. You’ll need about 4 cups of mashed sweet potatoes.
Step 2: Prepare the Sweet Potato Base
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, and milk. Mix until smooth and well combined.
Step 3: Assemble the Casserole Base
- Pour the sweet potato mixture into a greased 9x13-inch baking dish, spreading it evenly.
Step 4: Make the Pecan Topping
- In a separate bowl, mix the chopped pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle this mixture evenly over the sweet potato base.
Step 5: Bake the Casserole
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through. Allow it to cool slightly before serving.
Notes
- Sweet Potatoes: For extra flavor, roast the sweet potatoes instead of boiling them. Roasting enhances their natural sweetness.
- Nut-Free Option: If you have nut allergies, replace the pecan topping with a crumble made from oats, brown sugar, and butter.
- Extra Creamy Base: Add a splash of heavy cream to the sweet potato mixture for an even richer texture.
- Customizable Topping: Add shredded coconut or a pinch of cinnamon to the pecan topping for a festive twist.