Ruth Chris Sweet Potato Casserole

5 from 2 votes

Ruth Chris Sweet Potato Casserole

This Ruth’s Chris Sweet Potato Casserole is a delicious side dish perfect for any holiday meal. The casserole is baked until hot and bubbly, and the result is something truly special.

Prep Time10

Cook Time35

Total Time45

Course: All Recipes, Side Dish

Cuisine: American

Servings: servings

Calories: 604kcal

Author: Jeri Walker

Equipment

1.5-quart casserole dish

Ingredients

Sweet Potato Mixture

4 cups cooked sweet potatoes drained, cooled, and mashed
1½ cups white sugar
½ teaspoon salt
½ teaspoon vanilla extract
2 medium eggs well beaten
½ cup butter melted

Pecan Topping

1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
⅓ cup butter melted

Instructions

Preheat your oven to 350℉.
Add sweet potato, sugar, vanilla extract, salt, eggs, and butter to a large mixing bowl. Mix until well combined.
Pour the sweet potato mixture into a greased 1½-quart casserole dish.
Mix brown sugar, flour, chopped pecans, and butter in a small bowl. Sprinkle the topping evenly over the sweet potato mixture.
Bake for 35 minutes, until hot and the edges are bubbling.
Let it rest for 15-30 minutes before serving so that it sets. Enjoy!

Notes

Cook the sweet potatoes ahead of time so they are cool when you add the eggs.

Do not overcook the potatoes. You want them to be fork-tender.

Let the potatoes drain in a colander to remove as much water as possible.

Place cooked potatoes in the fridge or freezer to speed up the cooling process.

Let the casserole sit for 15-30 minutes after it bakes to firm up.

Nutrition