Ruth’s Chris Sweet Potato Casserole Recipe

Preheat oven to 350°F. Grease a 2-quart baking dish or 9-inch square pan with non-stick spray.
In a mixing bowl, combine cooked sweet potatoes, granulated sugar, softened butter, eggs, salt, and vanilla extract. Beat until smooth and creamy.
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
Sprinkle the topping evenly over the sweet potato mixture.
Bake uncovered for 35 minutes, until bubbly and the topping is golden brown.
Let rest for 10 minutes before serving.
Notes
For a classic touch, add mini marshmallows on top during the last 10 minutes of baking.
Swap sugar with maple syrup for a deeper flavor.
Use toasted pecans for enhanced flavor.
Substitute gluten-free flour to make it gluten-free.