Ruth's Chris Sweet Potato Casserole
Copycat Ruth's Chris sweet potato casserole side dish features a brown sugar pecan topping on a sweet potato filling. It's easy to make and perfect for any holiday.
Servings: 6
Calories: 547kcal
Ingredients
Sweet Potato Layer
- 3 large sweet potatoes
- 1/2 cup softened butter
- 1 cup white sugar
- 2 eggs
- 2 teaspoons of vanilla extract
Brown Sugar Pecan Crumble Topping
- 1/4 cup of all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
- 2 Tablespoons of melted butter
Instructions
- Preheat oven to 425 degrees and grease an 11-inch by 7-inch baking dish with nonstick spray or butter.
Sweet Potato Layer
- Rinse off the potatoes and towel dry. Poke a few holes in each side with a fork.
- Bake on a cookie sheet at 425 degrees for 50-60 minutes or until soft.
- Reduce the oven to 375 degrees.
- Allow the potatoes to cool. Peel and add the insides to a large mixing bowl.
- Add the stick of butter to the potatoes and mix.
- Next, add the sugar, eggs, and vanilla extract and mix well with an electric mixer until fluffy.
- Pour the sweet potato mixture into the baking dish and bake at 375 degrees for 30-40 minutes or until firm and golden brown around the edges.
Brown Sugar Pecan Crumble Topping - Make After The Base Cooks
- In a small bowl, add the flour, brown sugar, salt, and pecans and mix.
- Pour the butter into the bowl and mix until combined.
- Sprinkle the topping over the sweet potatoes and bake another 10-15 minutes or until golden.
Video
Nutrition
Serving: 1 | Calories: 547kcal | Carbohydrates: 72g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 389mg | Fiber: 4g | Sugar: 54g