Description
This creamy and decadent sweet potato casserole, inspired by Ruth’s Chris Steak House, is topped with a delicious pecan crust. Perfect for holiday gatherings or any special occasion!
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup marshmallows (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, boil sweet potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, mash the sweet potatoes until smooth.
- Add brown sugar, granulated sugar, melted butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
- In a separate bowl, combine chopped pecans and marshmallows (if using). Sprinkle the mixture evenly over the sweet potato layer.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from oven and let cool for a few minutes before serving.
Notes
- For an extra layer of flavor, add a pinch of cayenne pepper to the sweet potato mixture.
- Feel free to adjust the sweetness by modifying the amount of sugar based on personal preference.
- This casserole can be prepared a day in advance and stored in the refrigerator. Just add a few extra minutes to the baking time if baking from cold.
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 4
- Cholesterol: 70
Keywords: Ruth Chris sweet potato casserole, sweet potato casserole recipe, holiday side dish, pecan crust sweet potato casserole, creamy sweet potato casserole