Ruth Chris Sweet Potato Casserole
This delicious side dish recipe is always a favorite during the holidays. It's a family favorite that we serve every year on Thanksgiving and Christmas, and rarely have leftovers it's that delicious.
Servings: 8 Servings
Ingredients
Sweet Potato Mixture
- 5 cups mashed sweet potatoes
- 1 ¼ cup sugar
- ½ cup butter
- ½ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 2 egg, well beaten
Brown Sugar Pecan Crust
- 1 ½ cup brown sugar
- ½ cup all purpose flour
- 1 ½ cup chopped pecans
- ½ cup butter, melted
Instructions
- Preheat the oven to 350° and wrap sweet potatoes in aluminum foil. Bake until tender, approximately 1 hour. Butter a 3 quart baking dish. Set aside.
Sweet Potato Mixture
- Remove potatoes from the oven and once cool enough to handle, unwrap and scoop out the flesh and place in a large bowl.
- Add sugar, butter, vanilla extract and eggs to the bowl and use a potato masher or electric mixer to mash thoroughly. Spoon mixture into prepared baking dish.
Brown Sugar Pecan Crust
- In a medium bowl, stir all the crust topping ingredients together and spread evenly over the sweet potato mixture.
- Bake uncovered for 30 minutes and let sit for 20 minutes before serving.
Notes
Recipe adapted from Great Grub, Delicious Treats.
- Let it rest. Always let your casserole sit for about 20 minutes before serving so it can solidify a bit and be the perfect temperature.
- Baking the sweet potatoes. You know the sweet potatoes are done when the skin is darkened and papery. To be double sure your sweet potatoes are done, pierce them with a fork. If the fork goes in with no resistance, your sweet potatoes are nice and soft.
- Mix while hot. Make the sweet potato filling while the potatoes are still as hot as possible. They mix so much better that way.