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Ruth's Chris Copycat Sweet Potato Casserole

Celebrate the season with this warm, creamy Sweet Potato Casserole inspired by Ruth's Chris Steak House, topped with gooey marshmallows and crunchy pecans.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Holiday, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 4 large sweet potatoes Boiled and mashed
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Toppings
  • 1/2 cup mini marshmallows For topping
  • 1/2 cup chopped pecans Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Place the sweet potatoes in a large pot of water and boil until tender, about 20-30 minutes.
  3. Once cool enough to handle, peel the sweet potatoes and mash them in a large mixing bowl.
  4. Add the brown sugar, granulated sugar, softened butter, milk, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Blend until smooth and creamy.
  5. Pour the sweet potato mixture into a greased baking dish and smooth out the top.
Baking
  1. Sprinkle mini marshmallows (and pecans if desired) generously over the top.
  2. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the marshmallows are melted and gooey.
  3. Allow to cool slightly before serving.
  4. Serve and enjoy your warm and delightful casserole!

Notes

Store any leftovers in an airtight container in the fridge for up to four days. This casserole can also be frozen for about three months. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You may want to add extra marshmallows on top for a freshly baked touch.