Description
A delicious copycat recipe for Ruth’s Chris Steak House Sweet Potato Casserole topped with a spiced praline crumble.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup flour
- 1/2 cup brown sugar (for topping)
- 1/4 cup butter (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until tender, then peel and mash them in a large bowl.
- Add brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes and mix well.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, combine chopped pecans, flour, brown sugar, melted butter, and cinnamon for the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, use freshly roasted sweet potatoes.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg