The Pecan Ruth Chris Sweet Potato Casserole is a classic Southern dish, blending creamy sweet potatoes with a savory pecan topping, perfect for holiday gatherings.
Ingredients
Scale:
4 cups sweet potatoes, peeled and chopped
1 cup granulated sugar
1/2 cup brown sugar
1/3 cup melted butter
1/2 cup milk or cream
2 large eggs
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup marshmallows (optional for variation)
1/4 teaspoon salt for seasoning
1/8 teaspoon ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C).
Boil the sweet potatoes in a large pot of salted water until tender, approximately 20 minutes. Alternatively, roast them for a more complex flavor.
Drain the sweet potatoes and mash them in a large bowl.
Incorporate sugar, melted butter, milk, eggs, and vanilla extract into the mashed sweet potatoes. Mix until smooth.
Prepare the pecan topping by mixing chopped pecans with brown sugar and a touch of melted butter.
Transfer the sweet potato mixture to a greased casserole dish. Spread evenly.
Sprinkle the pecan topping mixture over the sweet potatoes.
Bake for 30 minutes. For a marshmallow variation, add marshmallows to the top and bake for an additional 10 minutes or until golden brown.
Allow the casserole to cool slightly before serving—you'll achieve a creamier texture this way.
If roasting sweet potatoes, place them on a baking sheet and roast for 45 minutes at 400°F (200°C) for a richer taste.
