This delectable Ruth Chris’ Sweet Potato Casserole is a classic and comforting dish that combines the sweetness of sweet potatoes with a crunchy nutty topping, making it a perfect side dish for any occasion.
Why You’ll Love This Recipe:
This sweet potato casserole is a crowd-pleaser that strikes the perfect balance between sweet and savory flavors. The crunchy nut crust adds a delightful texture to the creamy sweet potato mixture, making it a standout dish on your dining table.
Ingredients:
CRUST
- 1 cup brown sugar (reduce sugar to suit)
- 1/3 cup flour
- 1 cup chopped nuts (pecans preferred)
- 1/4 cup butter (melted) SWEET POTATO MIXTURE
- 3 cups mashed sweet potatoes (can use canned to save time, just drain)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1/2 cup butter, melted
Directions:
- Combine brown sugar, flour, nuts, and butter in a mixing bowl. Set aside.
- Preheat oven to 350 degrees.
- Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl in the order listed. Mix thoroughly.
- Pour the mixture into a buttered baking dish.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Bake for 30 minutes. Allow to set at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Kcal: 350 per serving
- Servings: 8
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Recipe Tips:
For added flavor, consider adding a sprinkle of cinnamon or nutmeg to the sweet potato mixture before baking. You can also top the casserole with mini marshmallows during the last few minutes of baking for a gooey, sweet twist.