Description
A delicious copycat recipe of Ruth’s Chris Sweet Potato Casserole, featuring a creamy sweet potato base topped with a crunchy pecan streusel.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup flour
- 1/4 cup brown sugar (for topping)
- 1/4 cup butter, softened (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl.
- Add brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until smooth.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, combine chopped pecans, flour, brown sugar, and softened butter to create the topping.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, use brown butter instead of regular melted butter.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to adjust the sweetness by adding more or less brown sugar according to your taste.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg