Ruth Chris Sweet Potato Casserole Recipe
A deliciously decadent sweet potato casserole recipe that will impress the entire family!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
Ingredients
Units
Scale
Casserole Ingredients:
4 cups cooked sweet potatoes, about 6 medium sweet potatoes (see notes)
1/2 cup granulated sugar
1/4 cup half and half
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping Ingredients:
1/3 cup all-purpose flour
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
1/2 cup chopped pecans
3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the cooked sweet potatoes, sugar, half and half, egg, 3 tablespoons butter, vanilla extract, and salt to a large mixing bowl and beat with an electric mixer until smooth.
- Pour the mixture into an 8×8-inch baking dish and smooth out the top with a rubber spatula.
- Add the flour, brown sugar, cinnamon, remaining 3 tablespoons melted butter, and pecans to a separate bowl and mix with your hands until well combined. The mixture should be moist and clump together.
- Sprinkle the topping evenly over the casserole.
- Bake the casserole in the preheated oven for 30-35 minutes, or until the topping is golden brown and the edges of the casserole are hot and bubbling.
- Serve warm. Store any leftovers covered in the refrigerator for up to three days.
Notes
I prefer to bake my sweet potatoes in the oven. With a fork, poke a few holes in each one, wrap them in aluminum foil, and bake them at 375 degrees Fahrenheit for about an hour. Once cooled slightly, remove the skins and use the sweet potatoes as desired!
