Ruth’s Chris Sweet Potato Casserole
Ruth's Chris sweet potato casserole is creamy & sweet covered in a crispy brown sugar pecan topping - this is the only sweet potato recipe you need!
Ingredients
Topping
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/4 cup butter, melted
Sweet Potato Mixture
- 3-4 large sweet potatoes
- 1/2 cup butter, melted and cooled (1 stick)
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs well beaten
Instructions
Pick one of these two methods for cooking your sweet potatoes:
- Preheat the oven to 400. Wash the sweet potatoes, pat dry, then prick with a fork all over. Bake sweet potatoes on the rack or (to avoid the chance of any dripping) on a foil lined baking sheet at 400 for 45 minutes to an hour or until fork tender. (Size of potatoes will determine how long they need - if they are smaller start checking at 30 minutes.) Remove from oven and let them cool 15-20 minutes, then slice in half and scoop out the potato from the skins in to a large mixing bowl and mash. (Discard skins.)
OR
- Peel the sweet potatoes and cut in to chunks. Boil for 15-20 minutes or until fork tender. Drain the potatoes and place them in a large mixing bowl then mash.
To bake the casserole:
- Preheat oven to 350 degrees.
- Spray a 11×7, 8x8 or 9×9 baking dish with non-stick spray.
- For topping: Combine brown sugar, flour, nuts and butter in small mixing bowl and set aside.
- To make the sweet potato filling: To the mashed sweet potato’s, add the melted butter, sugar, salt, and vanilla and stir well.
- Mix in the beaten eggs thoroughly and pour the potato mixture in to your prepared baking dish.
- “Sprinkle” the surface of the sweet potato mixture evenly with the topping mixture. (It’s wet, but use your fingers and sprinkle it over to get it as even as you can.)
- Bake for 30 minutes uncovered and then allow to set at least 20 minutes before serving.
Notes
A couple of tips for this recipe:
- You can do the initial cook of the sweet potatoes for this recipe either one of two ways. The first way, (my favorite), is to wash them, prick them, then throw them in a 400 degree oven for 45 minutes to an hour. Take them out, let them cool enough that you can handle them, then cut them in half and scoop the potato out of the skin. Done! The second way is to peel the sweet potatoes, cut in to chunks, then boil them 15-20 minutes until they are fork tender, drain and done. Both ways work perfectly – I prefer throwing them in the oven early in the morning, especially on a holiday – then they are cooked and ready to assemble whenever I’m ready.
- We like a LOT of topping on our potatoes – it’s our favorite part of the casserole, so feel free to half the amount of topping if you want to – but my family LOVE it just like this.
- Don’t add the eggs if your potato mixture is too hot – they will scramble. Make sure and let the potatoes cool off a bit and mash in all the other ingredients first, then mash or stir in the beaten eggs.