Ruth Chris Sweet Potato Casserole Recipe
This Ruth Chris Sweet Potato Casserole Recipe brings restaurant-quality flavors to your home kitchen.
Equipment
- Large mixing bowl
- Electric mixer
- 9x13-inch baking dish
- Measuring cups and spoons
- Potato masher
- Large pot for boiling
Ingredients
- 3 lbs sweet potatoes
- 4 large eggs
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F.
- Boil sweet potatoes until tender, about 25 minutes.
- Drain and peel cooked sweet potatoes completely.
- Mash potatoes until completely smooth in bowl.
- Beat in eggs one at a time.
- Add melted butter and brown sugar gradually.
- Mix in cream, vanilla, and all spices.
- Pour mixture into greased baking dish evenly.
- Bake for 25 minutes until set.
- Top with marshmallows and bake 10 minutes.
Notes
- Use orange sweet potatoes for best flavor and color.
- Don't skip the heavy cream - it creates perfect creaminess.
- Let casserole cool slightly before serving for better texture.
- Toast marshmallows under broiler for extra golden color.
- Make ahead and refrigerate overnight before baking.