Ruth’s Chris Sweet Potato Casserole - Copycat
Everyone loves Ruth’s Chris Sweet Potato Casserole this time of year. So we recreated it for you, so you can enjoy it with your holiday feast.
Servings 6
Calories 402kcal
Ingredients
- 4 cups sweet potatoes cooked and mashed - about 3-4 medium sweet potatoes
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup milk whole milk or your preferred type
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Pecan Topping:
- ½ cup pecans chopped
- ½ cup brown sugar packed
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish (8x8 or similar size).
- In a large bowl, combine the cooked and mashed sweet potatoes, granulated sugar, melted butter, beaten eggs, vanilla extract, milk, ground cinnamon, ground nutmeg, and salt. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
- Spread the sweet potato mixture evenly in the greased baking dish.
- In a separate bowl, combine the chopped pecans, brown sugar, all-purpose flour, and melted butter. Stir until the mixture forms a crumbly texture. Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Bake for approximately 25-30 minutes, or until the casserole is heated through and the pecan topping is golden brown and crispy.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 59g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 399mg | Fiber: 4g | Sugar: 40g | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg | Net Carbohydrates: 55g