Sweet Potato Casserole Recipe
This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals!
Ingredients
- 3Ā cupsĀ cooked sweet potatoesĀ sliced or cubed
- 3/4Ā cupĀ granulated sugar
- 1/2Ā teaspoonĀ salt
- 1/2Ā teaspoonĀ vanilla extract
- 2Ā eggs
- 12Ā tablespoonsĀ butterĀ melted, divided use
- 1Ā cupĀ brown sugar
- 1/3Ā cupĀ flour
- 1Ā cupĀ chopped pecans
- cooking spray
Instructions
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Preheat the oven to 350 degrees F. Coat a 9″ square pan or 2 quart casserole dish with cooking spray.
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Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl.
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Beat with a mixer until well blended and fluffy.
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Spoon the sweet potato mixture into the prepared dish in an even layer.
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In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
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Sprinkle the brown sugar mixture over the sweet potatoes.
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Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
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Let sit for 10 minutes, then serve.
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