Description
This Sweet Potato Casserole is a copycat of the famous dish served at Ruth’s Chris Steak House. With a creamy, buttery sweet potato base and a crunchy pecan streusel topping, it’s a show-stopping side dish perfect for holidays or special dinners.
Ingredients
Units
Scale
For the sweet potato base:
- 3 cups (about 4 large) sweet potatoes, cooked and mashed
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) heavy cream or milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the pecan streusel topping:
- 1 cup (120 g) chopped pecans
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (42 g) all-purpose flour
- 1/3 cup (75 g) unsalted butter, melted
Instructions
- Prepare the sweet potato base:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, heavy cream, beaten eggs, vanilla extract, and salt. Mix until smooth and well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Make the pecan streusel topping:
- In a medium bowl, stir together the chopped pecans, brown sugar, and flour. Add the melted butter and mix until crumbly.
- Assemble the casserole:
- Sprinkle the pecan streusel evenly over the sweet potato mixture.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve:
- Let the casserole cool slightly before serving. Enjoy as a side dish alongside your favorite holiday main courses.
Notes
- Make-ahead: Prepare the sweet potato mixture and topping separately. Assemble just before baking. Store in the refrigerator for up to 2 days before baking.
- Variations: Add a pinch of cinnamon or nutmeg to the sweet potato base for extra warmth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.