Ruth Chris Sweet Potato Casserole Recipe
Ruth's Chris Sweet Potato Casserole is a popular holiday dish from Ruth's Chris Steakhouse, loved for its creamy sweet potato base and crunchy brown sugar pecan topping. It is a big treat with rich flavors and textures.
Ingredients
- Sweet Potato Mixture:
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Pecan Crust:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 stick melted butter
Instructions
- Boil 2 pounds of sweet potatoes, peel, and cut into chunks. Mash them.
- Mix 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract into mashed sweet potatoes.
- Preheat the oven to 375°F and grease a casserole dish with butter.
- Spread the sweet potato mixture evenly in the casserole dish.
- In a separate bowl, mix 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, and 1/2 teaspoon kosher salt.
- Sprinkle the topping over the sweet potato mixture.
- Bake for about 30 minutes. Broil for an additional 10 minutes until golden brown.
Notes
- You can make the casserole up to two days in advance, storing the sweet potato mixture and topping separately.
- Freezing is an option; wrap tightly in plastic and foil, and freeze for up to two months.
- Reheat by baking at 350°F for 35 minutes or microwaving individual portions.