Ruth Chris Sweet Potato Casserole
Ingredients
For the Sweet Potato Filling:
• 2 lbs sweet potatoes (about 2 large)
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
For the Brown Sugar Pecan Topping:
• ½ cup chopped pecans
• ½ cup packed light brown sugar
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
Instructions
1. Prepare the Sweet Potatoes:
• Preheat your oven to 350°F (175°C).
• Peel and dice the sweet potatoes, then place them in a large pot of boiling water. Cook until tender, about 20 minutes. Drain and let cool slightly.
2. Make the Sweet Potato Mixture:
• In a large mixing bowl, mash the cooked sweet potatoes until smooth.
• Add the room temperature butter, granulated sugar, beaten eggs, vanilla extract, and salt. Mix until fully combined and creamy.
3. Assemble the Casserole:
• Transfer the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
4. Prepare the Topping:
• In a medium bowl, combine chopped pecans, brown sugar, flour, and salt. Drizzle in melted butter and mix until crumbly.
5. Bake:
• Sprinkle the pecan topping evenly over the sweet potato mixture.
• Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the filling is heated through.
6. Serve:
• Allow to cool slightly before serving. This casserole pairs wonderfully with roasted meats or can be enjoyed on its own as a sweet side dish.
Enjoy this delightful Ruth Chris Sweet Potato Casserole at your next gathering—it’s sure to become a favorite!