Ruth’s Chris Sweet Potato Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, vanilla, and milk. Mix until completely smooth, then spread evenly in the baking dish.
3. In a separate bowl, stir together the pecans, brown sugar, flour, and melted butter until the mixture forms a coarse crumble.
4. Sprinkle the crumble evenly over the sweet potato layer.
5. Bake for 30–35 minutes, or until the topping is golden brown and the edges are bubbling.
6. Serve warm for the perfect blend of sweet, creamy, and crunchy.

Variations

• Replace half the milk with heavy cream for a richer, silkier base.
• Add a pinch of cinnamon or nutmeg to the sweet potatoes for warm holiday spice.
• Swap pecans for walnuts or almonds for a different crunch.
• Add mini marshmallows in the last 10 minutes for a nostalgic twist.

Tips

• Mash sweet potatoes while warm to ensure a smooth base.
• Let the casserole rest 5–10 minutes before serving so it slices neatly.
• If you prefer a thicker topping, double the pecan crumble.
• Make ahead by assembling the casserole without baking — cover, refrigerate, and bake when ready.