Description
A copycat recipe for Ruth’s Chris Steak House’s famous sweet potato casserole, featuring a rich, creamy sweet potato base topped with a pecan streusel.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pecan Streusel Topping:
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the sweet potato cubes in water until fork-tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, and salt. Mix until well combined and creamy.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- Prepare the streusel topping: In a medium bowl, combine the chopped pecans, brown sugar, and flour.
- Pour the melted butter over the pecan mixture and stir until crumbly.
- Sprinkle the pecan streusel evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Let stand for a few minutes before serving.
Notes
- For a smoother casserole, you can use a hand mixer or food processor to mash the sweet potatoes.
- If you prefer a less sweet casserole, reduce the sugar in the sweet potato mixture.
- Ensure the streusel topping is evenly distributed for a consistent crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: Approximately 450-500 kcal
- Sugar: Approximately 40-50g
- Sodium: Approximately 150-200mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 5-7g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 60-70mg