Go Back
Print Pin

Savoring Ruth’s Chris Sweet Potato Casserole at Home

Ruth’s Chris Sweet Potato Casserole made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 4 medium sweet potatoes peeled and cubed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  • 1 cup pecans chopped
  • 1/2 cup mini marshmallows

Instructions

  • Preheat the oven to 350°F (175°C).
  • Boil sweet potatoes until tender, about 15-20 minutes.
  • Drain and mash the sweet potatoes in a large bowl.
  • Add granulated sugar, brown sugar, milk, melted butter, vanilla, and beaten eggs into the mashed sweet potatoes.
  • Transfer the sweet potato mixture to a greased baking dish.
  • In a separate bowl, mix chopped pecans with mini marshmallows for the topping.
  • Spread the pecan-marshmallow mixture evenly over the sweet potato mixture.
  • Bake in the preheated oven for 30-35 minutes until golden brown.
  • Remove from the oven and let cool for a few minutes before serving.