Ruth Chris Sweet Potato Casserole

5 from 1 vote

This rich casserole features fluffy sweet potatoes topped with a crunchy pecan and brown sugar crust. The creamy texture and buttery flavor make it a comforting side dish for any holiday table.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings:10 people

Course:Dinner

Cuisine:American

Calories:480kcal

Cost:$8

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup brown sugar Packed firmly
⅓ cup all-purpose flour For the crust structure
1 cup chopped pecans Adds the signature crunch
⅓ cup melted butter For the crust
3 cups cooked and mashed sweet potatoes Approx 3-4 medium potatoes
1 cup white sugar Sweetens the filling
½ teaspoon salt Balances sweetness
1 teaspoon vanilla extract Enhances flavor
2 eggs Well beaten
½ cup melted butter For the filling (1 stick)

Equipment

1 Casserole Dish Approx 2-quart or 7x11 inch
1 Electric mixer Hand or stand mixer
2 Mixing bowls Small for crust, large for filling

Method

Preheat your oven to 375°F and spray a medium casserole dish with nonstick spray.
Mix brown sugar, flour, pecans, and ⅓ cup melted butter in a bowl, then chill in the fridge. This keeps the topping firm so it doesn't melt into the potatoes.
Beat sweet potatoes, white sugar, salt, vanilla, eggs, and ½ cup melted butter in a large bowl for 3–4 minutes. This incorporates air to create a light, fluffy texture.
Pour the mixture into the baking dish and bake for 25 minutes to set the base.
Sprinkle the chilled pecan mixture evenly over the top and bake for another 10–20 minutes. The casserole is ready when the crumble is golden brown.
Let the dish sit for a few minutes before serving to allow the filling to firm up.

Nutrition

Serving: 180g (1 slice)Calories: 480kcalCarbohydrates: 62gProtein: 4gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 80mgSodium: 240mgPotassium: 320mgFiber: 3gSugar: 48gVitamin A: 8500IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg

Notes

Chill the crumble topping while preparing the filling; this ensures the crust stays crisp and distinct rather than melting into the potatoes during baking.