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Pecan Ruth Chris Sweet Potato Casserole

A delightful dish of creamy sweet potatoes topped with crunchy pecans, perfect for holidays or family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked sweet potatoes, sliced or cubed
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 pcs eggs
  • 6 tbsp melted butter For the sweet potato mixture
Topping ingredients
  • 6 tbsp butter, melted
  • 1 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup pecans, chopped Toast for added flavor if desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray.
  2. In a large bowl, combine the cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and melted butter. Mix until smooth.
  3. Pour the sweet potato mixture into the prepared baking dish.
Topping
  1. In another bowl, mix together the melted butter, brown sugar, flour, and chopped pecans. This will be your topping.
  2. Spread the pecan mixture evenly over the sweet potato layer.
Baking
  1. Bake in the oven for about 30-35 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and let it cool slightly before serving.

Notes

Serve the casserole warm as a side dish. Pairs well with roasted meats or can be enjoyed on its own. Garnish with extra pecans for presentation. Store leftovers in an airtight container in the fridge for 3 to 5 days.