Description
This copycat version of Ruth’s Chris Sweet Potato Casserole is a rich, decadent side dish that tastes like dessert. With a silky smooth sweet potato base and a crunchy pecan streusel topping,
Ingredients
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¾ cup brown sugar
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¼ cup all-purpose flour
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¾ cup chopped pecans
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¼ cup melted butter
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3 cups mashed sweet potatoes
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1 cup white sugar
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½ teaspoon salt
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1 teaspoon vanilla extract
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2 large eggs, beaten
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½ cup melted butter
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Make the Pecan Topping
In a medium bowl, mix together the brown sugar, flour, chopped pecans, and melted butter.
Stir until the mixture forms moist crumbs. Set aside.
3. Mix the Sweet Potato Filling
In a large bowl, combine mashed sweet potatoes, white sugar, salt, and vanilla extract.
Stir until smooth. Add the beaten eggs and melted butter, mixing until fully incorporated.
4. Assemble the Casserole
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Pour the sweet potato mixture into the prepared baking dish and spread evenly.
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Sprinkle the pecan topping mixture evenly across the top.
5. Bake
Bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
6. Cool and Serve
Allow the casserole to cool for at least 10 minutes before serving. Serve warm for the best texture and flavor.
Notes
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For best results, use freshly baked and mashed sweet potatoes.
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This casserole can also be served as a dessert—it’s that sweet and satisfying.
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Let it rest before cutting to help it hold its shape when serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American