Description
A copycat recipe for Ruth’s Chris Sweet Potato Casserole, featuring a creamy sweet potato base topped with a crunchy pecan streusel. This dish is a perfect addition to holiday meals, especially Thanksgiving.
Ingredients
- 4 cups mashed sweet potatoes (about 3 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the Streusel Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- Prepare the streusel topping: In a medium bowl, combine the chopped pecans, flour, and brown sugar.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the sweet potato mixture.
- Bake for 30-40 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it rest for a few minutes before serving.
Notes
- For an extra rich flavor, you can substitute half-and-half for the milk.
- Ensure your sweet potatoes are fully cooked and mashed smoothly for the best texture.
- You can prepare the casserole ahead of time and refrigerate it. Add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern