Description

This Sweet Potato Casserole, inspired by Ruth’s Chris, combines creamy mashed sweet potatoes with a rich buttery pecan topping. The dish features a smooth blend of sugar, butter, eggs, and vanilla, baked to golden perfection with a crunchy brown sugar and pecan crumble. Perfect as a comforting side for holidays or gatherings.

Ingredients

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
1 cup light brown sugar
½ cup all-purpose flour
1 cup chopped pecans
⅓ cup melted butter

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Instructions

Preheat oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
In a mixing bowl, combine cooked sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat until smooth and creamy.
Transfer sweet potato mixture to prepared baking dish, spreading evenly.
In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
Evenly sprinkle crumbly topping over sweet potato mixture.
Bake uncovered for 35 minutes, until bubbly and topping is golden brown.
Allow to rest for 10 minutes before serving.

Notes

You can substitute pecans with walnuts or almonds for a different nutty flavor. Make ahead by preparing the casserole up to step 5 and refrigerate; bake just before serving. Store leftovers covered in the fridge for up to 3 days. If topping becomes soggy, briefly broil before serving for crispness. Use fresh sweet potatoes for the best texture and flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American