Pecan Ruth Chris Sweet Potato Casserole Recipe

Introduction

This Pecan Ruth Chris Sweet Potato Casserole is a classic Southern side dish that combines creamy, fluffy sweet potatoes with a crunchy, buttery pecan topping. Perfect for holiday dinners or cozy family meals, it’s both comforting and delightfully sweet.

Ingredients

• 3 cups cooked sweet potatoes, sliced or cubed
• 3/4 cup white sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 6 tbsp melted butter
• Cooking spray
• 6 tbsp butter, melted (for topping)
• 1 cup light brown sugar
• 1/3 cup all-purpose flour
• 1 cup pecans, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch square pan or 2-quart casserole dish with cooking spray to prevent sticking.
2. Step 2: In a large mixing bowl, combine the cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter. Beat the mixture with a mixer until well blended and fluffy. Make sure the sweet potatoes are fully cooled before adding the eggs to avoid scrambling.
3. Step 3: Spread the sweet potato mixture evenly in the prepared baking dish and smooth the top with a spatula.
4. Step 4: In a medium bowl, mix together the remaining 6 tablespoons of melted butter, light brown sugar, flour, and chopped pecans until crumbly. Sprinkle this topping evenly over the sweet potato layer. For extra crunch, consider adding a few extra pecans on top.
5. Step 5: Bake the casserole for 30–40 minutes, or until heated through and the topping is lightly browned. If the topping browns too quickly, tent with foil to prevent burning.
6. Step 6: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

• Use mashed sweet potatoes instead of sliced or cubed for a smoother texture.
• For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
• Swap pecans for walnuts if preferred or to change the nutty flavor.
• Make sure sweet potatoes are completely cooled before mixing with eggs to avoid curdling.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through to maintain the crunchy topping. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve.

What if I don’t have cooking spray?

You can grease the baking dish with butter or oil instead to prevent sticking.

Pecan Ruth Chris Sweet Potato Casserole Recipe

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★★★★★

4.9 from 128 reviews

This Pecan Ruth Chris Sweet Potato Casserole is a delightful and comforting side dish featuring a smooth, fluffy sweet potato layer topped with a crunchy, buttery pecan streusel. Perfectly baked to a golden brown, it brings a wonderful balance of sweet, nutty flavors and creamy textures, making it an ideal addition to holiday meals or any cozy dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Layer

• 3 cups cooked sweet potatoes, sliced or cubed
• 3/4 cup white sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 6 tbsp melted butter
• Cooking spray

Pecan Topping

• 6 tbsp butter, melted
• 1 cup light brown sugar
• 1/3 cup all-purpose flour
• 1 cup pecans, chopped

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch square pan or a 2-quart casserole dish with cooking spray to ensure the casserole doesn’t stick and for easy cleanup.
2. Mix sweet potato layer: In a large mixing bowl, combine the cooked sweet potatoes, white sugar, salt, vanilla extract, eggs, and 6 tablespoons of melted butter. Beat the mixture with a mixer until thoroughly blended and fluffy. Make sure the sweet potatoes are fully cooled before adding eggs to avoid scrambling.
3. Spread sweet potato layer: Evenly spread the sweet potato mixture into the prepared baking dish. Smooth the top with a spatula to create an even surface for the topping.
4. Prepare pecan topping: In a medium bowl, mix the remaining 6 tablespoons of melted butter, light brown sugar, all-purpose flour, and chopped pecans until the mixture is well combined and crumbly. For extra crunch, you can sprinkle a few whole pecans on top.
5. Assemble and bake: Sprinkle the pecan topping evenly over the sweet potato layer. Bake in the preheated oven for 30-40 minutes, or until the casserole is heated throughout and the topping is lightly browned. If the topping browns too quickly, tent the dish with foil to prevent burning.
6. Cool before serving: Let the casserole sit for about 10 minutes after baking to allow it to set. Serve warm as a delicious side dish.

Notes

• Ensure sweet potatoes are fully cooled before mixing with eggs to avoid curdling.
• If topping browns too fast, loosely cover with foil to prevent burning.
• For extra crunch and presentation, top with a few whole pecans before baking.
• This casserole can be prepared a day ahead and baked just before serving.

Keywords: sweet potato casserole, pecan topping, holiday side dish, Thanksgiving, Ruth Chris style, baked sweet potatoes