Description
A comforting sweet potato casserole inspired by Ruth’s Chris, perfect for family gatherings and holidays.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1/4 cup butter (for topping), melted
- 1 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot until tender, then drain and peel.
- Mash the sweet potatoes with brown sugar, 1/4 cup softened butter, milk, vanilla extract, and salt until smooth and creamy.
- Spread the sweet potato mixture in a greased baking dish, creating an even layer.
- Combine the chopped pecans, granulated sugar, flour, and 1/4 cup melted butter in a separate bowl. Mix until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes until heated through and the topping is golden.
- If desired, sprinkle mini marshmallows on top and broil for an additional 1-2 minutes for a toasted effect.
Notes
Feel free to customize toppings or mix-ins, like adding coconut or cream cheese for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg