Description
Comfort meets indulgence in this Ruth’s Chris sweet potato casserole, a classic Southern side dish that melts hearts with its creamy texture and irresistible pecan streusel topping. Warm spices and buttery richness invite you to savor a delightful culinary experience that elevates any holiday meal or special gathering.
Ingredients
Scale
Main Ingredients:
- 3 cups (about 4 large) sweet potatoes, cooked and mashed
- 2 large eggs, beaten
- ½ cup (120 ml) heavy cream or milk
Sweeteners and Sugars:
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
Butter, Flour, and Nuts:
- ½ cup (115 g) unsalted butter, melted
- ⅓ cup (75 g) unsalted butter, melted
- ⅓ cup (42 g) all-purpose flour
- 1 cup (120 g) chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13-inch baking vessel with cooking spray, ensuring complete surface coverage.
- Transform boiled sweet potatoes into a velvety puree, whisking vigorously with melted butter, granulated sugar, heavy cream, eggs, vanilla essence, and a delicate touch of salt until the mixture achieves a silky, uniform consistency.
- Carefully transfer the luxurious sweet potato blend into the prepared baking dish, smoothing the surface with a spatula to create an even layer.
- Craft the decadent pecan topping by combining roughly chopped pecans, rich brown sugar, and flour in a separate mixing bowl, then drizzle with melted butter and combine until a crumbly texture emerges.
- Generously distribute the nutty streusel across the sweet potato foundation, ensuring complete and uniform coverage.
- Slide the casserole into the preheated oven, allowing it to bake for 30-35 minutes until the topping transforms into a golden-brown crown and the edges begin to bubble tantalizingly.
- Remove from the oven and permit the casserole to rest briefly, allowing the flavors to settle and the temperature to moderate slightly before serving.
- Present as an indulgent accompaniment to main courses, inviting guests to savor the harmonious blend of sweet and nutty flavors.
Notes
- Swap regular sugar with coconut sugar or maple syrup for a lower glycemic index option that still provides delicious sweetness.
- Add a pinch of cinnamon or nutmeg to the sweet potato base for deeper, warming flavor complexity that complements the pecans.
- Consider using dairy-free alternatives like coconut cream and vegan butter to make this recipe accessible for those with dietary restrictions while maintaining rich, creamy textures.
- Prepare the sweet potato mixture a day ahead and refrigerate to develop deeper flavors and reduce day-of cooking stress during holiday meal preparation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg