Ruth Chris Sweet Potato Casserole
Ruth Chris Sweet Potato Casserole - creamy sweet potatoes topped with a brown sugar and pecan crust that makes them out of this world delicious. The perfect side dish for your holiday meal!
Servings: 8
Ingredients
Sweet Potato Mixture
- 3 cups cooked sweet potato
- 3/4 cup granulated sugar
- 1/4 cup softened butter
- 1 whole egg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Crumb Topping
- 3/4 cup light brown sugar
- 3/4 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
Instructions
- Preheat oven to 350º F. Spray a 2 quart baking dish (or 9 inch baking pan) with non-stick spray.
- Add all of the ingredients for the sweet potato mixture to a mixing bowl and beat until it is smooth and creamy.
- Spread sweet potato mixture evenly in your prepared baking dish.
- In a bowl mix together all of the ingredients for the crumb topping until well blended.
- Sprinkle evenly over the top of the sweet potatoes.
- Bake for 35 minutes until bubbly and hot. Remove from the oven and let stand for 10 minutes before serving.
Notes
If you follow the notes from the post about making this ahead, be sure to increase the baking time by 5 minutes.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 198mg | Fiber: 4g | Sugar: 41g
