Ruth Chris Sweet Potato Casserole: A Cozy Comfort Food Delight
Indulge in the creamy, crunchy delight of Ruth Chris sweet potato casserole, a must-try crowd-pleaser for holiday gatherings.
Equipment
- Mixing bowl
- casserole dish
- - Hand mixer
Ingredients
For the Crust
- 1 cup brown sugar adds a deep, caramel-like sweetness
- 1 cup all-purpose flour binds the crust together
- 1 cup chopped pecans provides crunch and nutty flavor
- 1/2 cup butter, melted ensures a rich crust
For the Sweet Potato Filling
- 3 cups cooked and mashed sweet potatoes the star of the dish
- 1/2 cup white sugar enhances sweetness
- 1/2 teaspoon salt balances sweetness
- 1 teaspoon vanilla extract adds aromatic flavor
- 2 large eggs, well beaten helps set the filling
- 1/4 cup butter, melted adds richness
Instructions
Preparation
- Preheat your oven to 375°F. Spray a medium-sized casserole dish (around 2 quarts) with nonstick spray.
- Combine the crust ingredients in a mixing bowl: brown sugar, flour, chopped pecans, and melted butter. Mix well, then chill in the fridge.
- Mix the sweet potato filling ingredients in a large mixing bowl. Beat thoroughly with a hand mixer until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish and bake for 25 minutes.
- Reheat the sweet potato mixture for 10-20 minutes if refrigerated before adding the crust.
- Sprinkle the chilled crust mixture over the sweet potato layer and return to the oven for an additional 10-20 minutes.
- Let it set for a few minutes before serving.
Notes
Drizzle with melted butter before serving for extra richness.