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Tasty Ruth Chris Sweet Potato Casserole

A heartwarming and creamy sweet potato casserole topped with fluffy mini marshmallows, inspired by the famous Ruth’s Chris Steak House.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sweet potatoes, peeled and chopped Make sure to peel and chop the sweet potatoes into uniform sizes.
  • 1/2 cup sugar
  • 1/2 cup milk Consider using coconut milk for a healthier version.
  • 1/4 cup butter, melted
  • 2 large eggs Do not overmix after adding.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup mini marshmallows (optional) Can be replaced with crushed pecans or walnuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil and add in the chopped sweet potatoes. Boil for about 15-20 minutes, or until tender.
  3. Drain the sweet potatoes and place them in a bowl. Mash them well using a potato masher until smooth.
  4. Add in the sugar, milk, melted butter, eggs, vanilla extract, salt, and cinnamon. Mix everything until well combined, ensuring a smooth, creamy texture.
  5. Pour the mixture into a greased baking dish, spreading it out evenly.
  6. Sprinkle mini marshmallows evenly over the top if desired.
Baking
  1. Place the baking dish in the preheated oven and bake for about 30 minutes, or until the marshmallows are golden brown.
  2. Remove from the oven, let it cool for a few minutes, and then serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze tightly wrapped. Reheat in the oven at 350°F for 20-25 minutes.