Ruth's Chris Sweet Potato Casserole

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Ruth's Chris Sweet Potato Casserole

Enjoy Ruth's Chris Sweet Potato Casserole at home. It's super easy to make their creamy sweet potatoes with delicious and sweet brown sugar and pecan topping. Serve this side dish casserole for the holiday or any weeknight meal.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: Ruth's Chris Sweet Potato Casserole

Servings: servings

Author: Jen Lunsford

Ingredients

4 Sweet Potatoes
3/4 cup Sugar
1/2 tsp Salt
1/2 tsp Vanilla
2 Egg beaten
6 tbsp Butter
Topping
1 cup Brown Sugar
1/3 cup Flour
1 cup chopped Pecans
6 tbsp Butter cut into pats

Instructions

Preheat your oven to 400.
Grease baking dish with butter and set aside.
Pierce sweet potatoes with a fork to allow steam to escape.
Place on a baking sheet and bake for 45 to 60 minutes, until a fork can be easily inserted into the center.
Reduce oven temperature to 350.
Slit skin and scrape flesh into a large mixing bowl.
Add sugar, salt, vanilla, eggs and butter. Beat until fluffy and blended.
Transfer to prepared baking dish and set aside.
Combine topping ingredients in a mixing bowl.
Using a pastry cutter or fork press firmly to form crumbly topping.
Sprinkle topping evenly onto top of sweet potato mixture.
Bake for 30-40 minutes, until potatoes are hot and topping is lightly browned.
Allow to set for 15 minutes before serving.

Notes

Bake the sweet potatoes instead of boiling, this saves a ton of time.
Beat the egg before adding to the potato mixture.
Use SOFT BUTTER for the sweet potato mixture and VERY COLD BUTTER for the streusel pecan topping.
Serve in individual au gratin dishes for an authentic touch- the recipe will make 6 individual 6 oz portions.
If making ahead refrigerate both the casserole and pecan topping. Keep the two separate. Add topping when ready to bake and allow for extra baking time.

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