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Indulge in Ruth’s Chris Sweet Potato Casserole

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

Ingredients

  • 4 medium sweet potatoes about 2 lbs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans optional
  • 1 cup mini marshmallows optional

Instructions

  • Preheat your oven to 350°F (175°C).
  • Peel and cut the sweet potatoes into chunks.
  • Boil the sweet potatoes until fork-tender, approximately 15-20 minutes.
  • Drain and transfer the sweet potatoes to a mixing bowl.
  • Mash the sweet potatoes until smooth.
  • Mix in granulated sugar, brown sugar, milk, melted butter, eggs, and vanilla extract.
  • If desired, fold in half of the chopped pecans.
  • Transfer the mixture to a greased baking dish, spreading it evenly.
  • Top with remaining pecans (if using) and mini marshmallows (if desired).
  • Bake in the preheated oven for 25 to 30 minutes, until heated through and topping is golden.
  • Remove from oven and let it cool for a few minutes before serving.