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Ruth's Chris-Style Sweet Potato Casserole
Melissa Hart

Ruth's Chris-Style Sweet Potato Casserole

The contrast is the point: smooth sweet potato underneath, brittle pecan topping above. Mash while the potatoes are hot so the base stays light. Mix the topping separately. Add it just before baking so it does not absorb moisture.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cubed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup melted unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 4 tbsp softened unsalted butter

Method
 

  1. Boil the sweet potatoes for 15 to 18 minutes until completely tender, then drain them for 2 minutes.
  2. Mash the hot potatoes with the granulated sugar, eggs, melted butter and vanilla until smooth.
  3. Spread the mixture in a buttered 2-quart baking dish.
  4. Rub the brown sugar, flour, pecans and softened butter together until coarse clumps form, then scatter them evenly over the potatoes.
  5. Bake at 350°F for 25 to 30 minutes until the edges bubble and the pecan layer is crisp.