Description
A delicious copycat recipe for Ruth’s Chris Sweet Potato Casserole, featuring a creamy sweet potato base topped with a crunchy pecan streusel.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup pecans, chopped
- 1/2 cup flour
- 1/2 cup brown sugar (for topping)
- 1/4 cup butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until tender, then drain and mash.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, mix together the chopped pecans, flour, brown sugar, and melted butter for the topping.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Make sure to mash the sweet potatoes well for a smooth texture.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Ruth’s Chris, Sweet Potato Casserole, Copycat Recipe