Easy Ruth Chris Sweet Potato Casserole Recipe for a Delicious Holiday Treat
Learn how to make delicious Easy Ruth Chris Sweet Potato Casserole. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar (light or dark, depending on your taste)
- 1/2 cup heavy cream or whole milk (for a lighter option, use almond milk)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows (optional, but a nostalgic touch)
- 1 cup chopped pecans or walnuts (optional, for topping)
If you’re short on fresh sweet potatoes, canned sweet potato puree can work in a pinch—but nothing beats the texture and flavor of the real thing, as Mama Lu would say, “fresh is best, child.” For the cream, I often use whatever we have on hand—sometimes it’s cream, sometimes milk, sometimes a splash of buttermilk if I’m feeling adventurous.
Instructions
- Preheat your oven to 350°F (175°C). This warm oven is just right to meld those flavors gently, much like Mama Lu’s slow Sunday roasts.
- Place sweet potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 20-25 minutes.
- Drain the sweet potatoes thoroughly and return them to the pot or a large mixing bowl. Use a potato masher or fork to mash until smooth but still a little rustic—Mama Lu never liked things too perfect.
- Add softened butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Stir everything together until silky and well combined. Taste and adjust the sweetness or spices as you like—this is where your soul comes in.
- Transfer the mixture to a buttered 9×13-inch baking dish, smoothing the top with a spatula. This casserole is like a warm hug in a dish, so spread that love evenly.
- Sprinkle the mini marshmallows evenly over the top, followed by the chopped nuts if you’re using them. The nuts add a lovely crunch that reminds me of snacking on Mama Lu’s pecans on the porch.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through. Keep an eye on those marshmallows—they go from toasted to burnt fast if you’re not careful.
- Remove from the oven and let it cool for about 10 minutes before serving. This gives the flavors time to settle, much like the quiet moments after a long day in the kitchen.
Find it online: https://claracooking.com/easy-ruth-chris-sweet-potato-casserole/
