Ruth Chris' Sweet Potato Casserole is a luxurious side dish that combines creamy mashed sweet potatoes with a crunchy pecan and brown sugar crust. Perfect for Thanksgiving or any festive occasion, this casserole is sure to impress your guests with its rich flavors and elegant presentation.
3cupscooked and mashed sweet potatoesabout 3-4 large sweet potatoes
1cupwhite sugar
½teaspoonsalt
1teaspoonvanilla extract
2eggswell beaten
½cup1 stick butter, melted
For the Pecan Crust:
1cupbrown sugar
⅓cupall-purpose flour
1cupchopped pecans
⅓cupbuttermelted
Instructions
Prepare the Sweet Potatoes: Cook the sweet potatoes until tender, either by boiling, baking, or microwaving. Peel and mash until smooth.
Mix the Filling: In a large bowl, combine mashed sweet potatoes, sugar, salt, vanilla extract, eggs, and melted butter. Beat until well mixed and creamy.
Prepare the Pecan Crust: In a separate bowl, mix together brown sugar, flour, chopped pecans, and melted butter until crumbly.
Assemble the Casserole: Preheat the oven to 350°F (175°C). Spread the sweet potato mixture into a greased 9x13 inch baking dish. Sprinkle the pecan crust mixture evenly over the top.
Bake: Place in the oven and bake for 30 minutes, or until the crust is golden brown and the casserole is heated through.
Serve: Allow the casserole to sit for a few minutes before serving. This helps the layers set and makes it easier to slice.
Notes
Make-Ahead Tip: The sweet potato mixture can be prepared and stored in the refrigerator up to 2 days in advance. Add the pecan crust just before baking.
Freezing Instructions: The baked casserole can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warm.
Substitutions: Canned sweet potatoes can be used in place of fresh. Drain and rinse them before mashing. Adjust sugar as needed since canned sweet potatoes may be sweeter.
Keyword Holiday Side Dish, Pecan Crust, Ruth Chris Sweet Potato Casserole, Sweet Potato, Thanksgiving