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Ruth Chris Copycat Sweet Potato Casserole

A comforting sweet potato casserole that combines rich flavors and textures, making it a perfect addition to family gatherings or holiday celebrations.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 1560
Ingredients Method Notes

Ingredients
  

For the Casserole Base
  • 4 large large sweet potatoes Select firm and smooth sweet potatoes for best results.
  • 1/2 cup brown sugar Can substitute with coconut sugar or maple syrup.
  • 1/3 cup butter, melted For a dairy-free option, substitute with coconut oil or vegan butter.
  • 1/2 cup milk Almond milk or oat milk can be used for a non-dairy alternative.
  • 2 large eggs For a vegan version, substitute each egg with 1/4 cup of unsweetened applesauce.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon Nutmeg can be used as a substitute for a twist.
  • 1/4 teaspoon salt Adjust to taste.
For the Topping
  • 1 cup mini marshmallows Can substitute with crushed graham crackers or toasted pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and dice the sweet potatoes.
Boiling
  1. Place the diced sweet potatoes in a large pot of water and bring to a boil. Cook until tender, about 15 to 20 minutes.
  2. Once cooked, drain and mash the sweet potatoes in a bowl.
Mixing Ingredients
  1. In a mixing bowl, combine the mashed sweet potatoes with brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, and salt. Mix until well combined and creamy.
Baking
  1. Pour the sweet potato mixture into a greased casserole dish and spread evenly.
  2. Bake in the preheated oven for about 25 minutes.
  3. Remove from oven, sprinkle mini marshmallows on top, and bake for an additional 10 to 15 minutes until marshmallows are golden brown.
Serving
  1. Let the casserole cool slightly before serving.

Notes

Ensure sweet potatoes are cut into even pieces for uniform cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.