This is the recipe that everyone will want seconds of! I think this is a life-changing experience. They will want to take home leftovers, and some might eat it for breakfast the next morning. It bakes beautifully and will be a hit year after year, whether you bring it to a potluck or make it for your own family.
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Ruth’s Chris Steak House-Style Sweet Potato Casserole
- Prep Time: 60
- Cook Time: 30 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 Servings 1x
- Cuisine: Southern
Ingredients
Filling
5 cups cooked sweet potato (about 6 lb raw)
¾ cup sugar
3 eggs, beaten
½ tsp salt
¾ cup melted butter
¾ cup milk
2 ¼ tsp vanilla
Topping
1 cup light brown sugar
⅔ cup all-purpose flour
2 cups chopped pecans, toasted
⅔ stick salted butter, melted
Instructions
- Heat oven to 400°F. Pierce the sweet potatoes and bake for 60 minutes, or until soft. Cool a bit, peel, and mash.
- Lower oven temp to 325°F.
- In a bowl, stir mashed sweet potato, sugar, eggs, salt, melted butter, milk, and vanilla until smooth.
- Spread filling into a 9×13-inch baking dish.
- In another bowl, mix brown sugar, flour, toasted pecans, and melted butter until crumbly. Sprinkle evenly over the top.
- Cover with foil and bake 15 minutes. Remove the foil and bake for 15 more minutes, until the topping is golden and crisp.
Notes
Make the casserole as directed, but leave the topping off. Cover and refrigerate. When ready to bake, let it come to room temperature. Heat oven to 325°F. Add the topping, cover with foil, and bake 15 minutes. Uncover and bake 15 more minutes, until the topping is golden and crisp.
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