INGREDIENTS:
For the Sweet Potato Mixture:
4 large sweet potatoes, peeled and cubed
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt to taste
For the Topping:
1 cup mini marshmallows
1/2 cup pecans, chopped
1/4 cup brown sugar, packed
2 tablespoons unsalted butter, melted
INSTRUCTIONS:
STEP 1: PREPARE THE SWEET POTATOES
– Boil Sweet Potatoes: In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
– Mash Sweet Potatoes: In a large mixing bowl, mash the sweet potatoes until smooth.
STEP 2: MAKE THE SWEET POTATO MIXTURE
– Combine Ingredients: To the mashed sweet potatoes, add granulated sugar, brown sugar, softened butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
– Transfer to Baking Dish: Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
STEP 3: PREPARE THE TOPPING
– Mix Topping Ingredients: In a small bowl, combine the mini marshmallows, chopped pecans, brown sugar, and melted butter. Stir until well mixed.
– Spread Topping: Evenly distribute the topping mixture over the sweet potato layer in the baking dish.
STEP 4: BAKE
– Bake Casserole: Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
STEP 5: SERVE
– Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this delightful dish as a side for your holiday meals or family gatherings!
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 8
Enjoy your Ruth’s Chris Sweet Potato Casserole, a comforting and sweet addition to any meal!
