This Ruth’s Chris Sweet Potato Casserole recipe is a holiday favorite with creamy mashed sweet potatoes and a buttery brown sugar topping.

Scale

3 cups cooked, mashed sweet potatoes

1 cup granulated sugar

1/2 cup softened butter

2 large eggs

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 cup light brown sugar

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1. Preheat oven to 350°F (175°C) and butter a 9×13 casserole dish.

2. Boil or bake sweet potatoes until tender, then mash until smooth.

3. Mix mashed sweet potatoes with granulated sugar, butter, eggs, salt, and vanilla until smooth.

4. Spread mixture into casserole dish.

5. Top evenly with brown sugar (and pecans if desired).

6. Bake 30–35 minutes, until bubbly and lightly caramelized. Serve warm.

For extra crunch, mix chopped pecans into the brown sugar topping.

Make ahead: Prepare filling and topping separately, refrigerate, and bake before serving.