Description
A delicious copycat recipe of Ruth’s Chris Sweet Potato Casserole, featuring creamy sweet potatoes topped with a crunchy pecan crust.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pecans, chopped
- 1/2 cup mini marshmallows (optional)
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 brown sugar, milk, melted butter, vanilla extract, salt, and cinnamon to the mashed sweet potatoes and mix well.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, combine chopped pecans with a little brown sugar and sprinkle over the sweet potato mixture.
- If desired, add mini marshmallows on top.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the topping is golden brown.
Notes
- For a creamier texture, add more milk to the sweet potato mixture.
- Feel free to adjust the sweetness by adding more or less brown sugar.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg