Ruth Chris’ Sweet Potato Casserole

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:

1. Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.
2. In a large pot, boil sweet potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
3. 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.
4. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly.
5. 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.
6. 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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