Ruth Chris Sweet Potato Casserole
A smooth, buttery sweet potato mixture is baked under a candied pecan crust, and melts together, mimicking the classic steakhouse side dish you know and love.
Equipment
- 1 8x8 baking dish
Ingredients
Crust Ingredients
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped nuts (pecans or walnuts)
- 1/4 cup melted butter
Sweet Potato Mixture Ingredients
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 2 cups sweet potatoes (mashed)
- 1 egg (beaten)
- 1/4 cup butter (softened)
Instructions
- Preheat the oven to 350°F. To a mixing bowl, add brown sugar, flour, chopped nuts and melted butter. Mix until combined. Set aside.
- In a separate mixing bowl, add the sugar, salt, vanilla, mashed sweet potatoes, a beaten egg and butter. Mix that together until well combined.
- Grease or butter an 8x8 square baking dish. Add the sweet potato mixture to the bottom of the baking dish. Spread evenly. Sprinkle crust mixture on top of the sweet potato mixture. Spread it on top evenly.
- Bake the casserole in the oven for 30 minutes. Remove from the oven and let it cool for about 30 minutes, in the baking dish before serving. Enjoy!
Notes
Storage - You can store the remaining sweet potato casserole by covering the dish with an airtight lid, or moving it to an airtight container in the fridge for 3-4 days. You can reheat a serving in the microwave, or pop the baking dish back in the oven until heated through.
Nutrition
Calories: 375kcalCarbohydrates: 50gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 51mgSodium: 196mgPotassium: 204mgFiber: 2gSugar: 40gVitamin A: 5104IUVitamin C: 1mgCalcium: 45mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.