Description
This Ruth Chris Sweet Potato Casserole is a classic American holiday side dish featuring a smooth, sweet mashed sweet potato base topped with a crunchy, buttery pecan streusel. Perfect for Thanksgiving or any festive meal, it balances creamy sweetness with nutty texture, baked to golden perfection.
Ingredients
Scale
Sweet Potato Base
- 3 cups mashed cooked sweet potatoes
- 1 cup granulated sugar
- 1/2 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/3 cup whole milk
Topping
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup melted unsalted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Mix Sweet Potato Base: In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, vanilla extract, beaten eggs, and whole milk. Mix thoroughly until the mixture is smooth and well blended to create a creamy base.
- Spread Mixture: Evenly spread the sweet potato mixture into the prepared baking dish, leveling the surface with a spatula for uniform baking.
- Prepare Topping: In a separate bowl, combine the brown sugar, all-purpose flour, chopped pecans, and melted butter. Mix until the mixture forms a crumbly texture, perfect for a crunchy topping.
- Add Topping and Bake: Sprinkle the crumbly topping evenly over the sweet potato base. Place in the preheated oven and bake for 30 to 35 minutes, or until the topping turns golden brown and the casserole is heated through.
- Cool and Serve: Remove from oven and let cool for 10 minutes before serving to allow the flavors to set and make serving easier.
Notes
- To reduce sweetness, decrease granulated sugar in the filling to 3/4 cup.
- Prepare the casserole a day ahead and store covered in the refrigerator; bake just before serving.
