Ruth Chris’ Sweet Potato Casserole is a delightful blend of sweet and creamy textures that brings a touch of Southern comfort to your table. The smooth, velvety sweet potatoes are perfectly complemented by the caramelized marshmallow topping, creating a beautiful contrast of flavors and colors. As it bakes, the aroma of warm spices fills the kitchen, inviting everyone to gather around.
Ingredients:
For the Casserole:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the Topping:
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional)
- 1/4 cup brown sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.
- In a large pot, boil sweet potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, mash the sweet potatoes until smooth. Add brown sugar, granulated sugar, softened butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly.
- In a separate bowl, combine mini marshmallows, chopped pecans (if using), and brown sugar for the topping. Sprinkle the mixture evenly over the sweet potato layer.
- Bake for 25-30 minutes, or until the topping is golden and the casserole is heated through. Remove from the oven and let cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings
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