Ruth’s Chris Sweet Potato Casserole
A creamy sweet potato casserole with a crunchy pecan topping, perfect for holiday dinners and celebrations.
Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes Peeled and chopped.
- 1/2 cup milk
- 1/4 cup butter Melted.
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Pecan Topping
- 1 cup pecans Chopped.
- 1/2 cup flour
- 1/4 cup maple syrup
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in water until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl. Add milk, butter, brown sugar, vanilla extract, and salt; mix until smooth.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, combine pecans, flour, and maple syrup until crumbly. Sprinkle the pecan topping over the sweet potato mash.
Baking
- Bake in preheated oven for 25-30 minutes, or until the topping is golden brown.
- Serve warm and enjoy!
Notes
For a smoother texture, use a potato masher or electric mixer. Adding cinnamon or nutmeg can enhance the flavor. Ensure pecans are chopped finely for better crunch.