Description
A rich, velvety sweet potato casserole with a buttery smooth base and a caramelized pecan topping—this easy copycat Ruth’s Chris version is a perfect holiday side dish for Thanksgiving, Christmas, or cozy family dinners.
Ingredients
- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 1/2 cup melted butter
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and butter a 9×13 baking dish. Peel, boil, and mash sweet potatoes until smooth, then mix with sugar, salt, vanilla, eggs, and melted butter. Spread into dish.
- Combine brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato base.
- Bake 25–30 minutes or until topping is golden and crisp. Cool slightly before serving.
Notes
Use freshly cooked sweet potatoes for best texture. Add cinnamon or nutmeg for extra holiday flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American