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Copycat Ruth Chris Sweet Potato Casserole with Brown Sugar

A comforting homemade casserole featuring sweet potatoes, brown sugar, and optional toppings like mini marshmallows and pecans.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sweet potatoes, peeled and cubed
  • 1/2 cup brown sugar
  • 1/2 cup milk Can substitute with almond or oat milk for dairy-free version.
  • 1/4 cup butter, melted Can substitute with coconut oil for dairy-free version.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon Can substitute with pumpkin spice for a fall flavor.
  • 1/4 teaspoon nutmeg
Optional Toppings
  • 1/2 cup mini marshmallows Optional
  • 1/4 cup chopped pecans Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a large pot, cover the cubed sweet potatoes with water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and mash until smooth.
Mixing
  1. In a mixing bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, and nutmeg. Stir until well blended.
Baking
  1. Pour the sweet potato mixture into the greased baking dish and smooth out the top with a spatula.
  2. Sprinkle optionally with mini marshmallows and chopped pecans.
  3. Bake in the preheated oven for 25-30 minutes until heated through and marshmallows are golden.
Serving
  1. Remove the casserole from the oven and allow to cool slightly before serving warm.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. To reheat, add a splash of milk and heat on low on the stovetop or in the microwave.