RUTH’S CHRIS SWEET POTATO CASSEROLE
Ruth's Chris Sweet Potato Casserole is a deliciously sweet and creamy side dish that has become a holiday favorite. This recipe recreates the famous steakhouse version, featuring a smooth sweet potato base topped with a crunchy, buttery pecan crust. Perfect for Thanksgiving, Christmas, or any special occasion.
Ingredients
- For the Crust:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts
- Note: Pecans preferred
- 1/2 cup butter: Melted
- For the Sweet Potato Mixture:
- 3 cups mashed sweet potatoes: You can use canned sweet potatoes just be sure to drain them
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs: Well beaten
- 1/4 cup butter: Melted
Instructions
- Prepare the Crust: In a mixing bowl, combine 1 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1/2 cup melted butter. Stir until well mixed and set aside.
- Prepare the Sweet Potato Mixture: Preheat your oven to 350°F (175°C). In another mixing bowl, combine 3 cups mashed sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 well-beaten eggs, and 1/4 cup melted butter. Mix thoroughly until smooth and well incorporated.
- Assemble the Casserole: Pour the sweet potato mixture into a buttered baking dish, spreading it out evenly. Sprinkle the prepared crust mixture evenly over the top of the sweet potato mixture.
- Bake: Place the dish in the preheated oven and bake for 30 minutes. Once done, allow the casserole to set for at least 30 minutes before serving.
Notes
- Variations: Add mini marshmallows on top for a classic twist or incorporate spices like cinnamon or nutmeg into the sweet potato mixture for added depth of flavor.
- Substitutions: Use maple syrup instead of brown sugar in the crust or replace butter with a dairy-free alternative for a vegan-friendly dish.