Description
This delicious sweet potato casserole is a copycat recipe inspired by Ruth’s Chris Steakhouse, featuring a creamy sweet potato base topped with a crunchy pecan streusel.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup flour
- 1/2 cup brown sugar (for topping)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes into chunks. Boil in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, mash the sweet potatoes until smooth. Stir in the brown sugar, granulated sugar, milk, softened butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
- In another bowl, combine the chopped pecans, flour, brown sugar, and melted butter. Mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Allow to cool slightly before serving.
Notes
- For added flavor, consider adding a splash of maple syrup to the sweet potato mixture.
- You can prepare the sweet potato mixture a day ahead and store it in the refrigerator. Just bake it with the topping before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 4
- Cholesterol: 50
Keywords: Ruth's Chris sweet potato casserole, sweet potato casserole recipe, Thanksgiving side dish, sweet potato dish, pecan topping casserole