How To Make Ruth’s Chris Steakhouse’s Sweet Potato Casserole Recipe
A deliciously creamy and sweet casserole, topped with a crunchy pecan crust.
Serves:
Ingredients
- 2 lbs sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
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Preheat oven to 350°F.
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Place sweet potatoes in a large pot filled with water, and bring to a boil over high heat. Cook for 20-25 minutes, or until tender.
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Drain sweet potatoes and transfer them to a mixing bowl.
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Add melted butter, granulated sugar, whole milk, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well.
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Pour sweet potato mixture into a buttered baking dish.
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In a separate bowl, mix chopped pecans, light brown sugar, all-purpose flour, and melted butter. Sprinkle this mixture evenly over the sweet potato mixture.
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Bake for 45-50 minutes, or until the top is golden brown.
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Allow the casserole to cool for 10 minutes before serving.
Nutrition
- Calories : 725kcal
- Total Fat : 42g
- Saturated Fat : 19g
- Cholesterol : 147mg
- Sodium : 701mg
- Total Carbohydrates : 83g
- Dietary Fiber : 8g
- Sugar : 54g
- Protein : 9g
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