Description
A delicious copycat recipe for Ruth’s Chris Sweet Potato Casserole, perfect for holiday gatherings or a comforting side dish.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl.
- Add granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined.
- Transfer the mixture to a greased baking dish.
- Top with mini marshmallows.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown.
Notes
- For a richer flavor, use brown butter instead of regular melted butter.
- Adjust the sweetness by adding more or less sugar according to your taste.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg