Ruth Chris Sweet Potato Casserole

I love sweet potato fries I think they are fantastic, but sweet potato casserole or sweet potatoes with marshmallows ugh! I don’t’ like them at all! As a matter of fact I will only make them for my husband I am not eating them. I just can’t stand the smell or the flavors.

When I found this recipe I was intrigued. It looked interesting and my husband was all up for it. The recipe was super simple to make and it baked beautifully. What more could I ask for? Apparently more…

I decided I would give them a try. The crispy praline topping was really drawing me in. Better yet, the smell was to die for. Oh boy there was a reason for the smell. This recipe is fantastic. I wouldn’t change a thing. I never thought I would like it much better love it! This recipe is a keeper. My husband even suggested putting it in a deep dish pie crust! Hum now that’s an idea!

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick butter — melted


  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs — well beaten
  • 1 stick butter ( 1/2 cup) melted


  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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