This is the closest version I’ve found to Ruth’s Chris and it is DELICIOUS! Seriously the best thing I’ve ever made.
For the sweet potato mixture
6-8 sweet potatoes peeled and cubed
3 1/2 cups raw cane sugar
3 teaspoons of vanilla extract
1 cup of unsalted sweet cream butter melted
Boil the sweet potatoes until tender about 30 minutes.
Drain and in a stand mixer mix until smooth.
Add in sugar, butter, and vanilla. Mix on medium high.
Scoop into a 9×13 glass baking dish and set aside.
For the crust:
2 cups light brown sugar
2/3 cup all purpose flour
2 cups chopped pecans
3 cups mini marshmallow
5 tbsp unsalted sweet cream butter melted
Mix all ingredients in a stand mixer and spoon on top of the sweet potato mixture.
Bake at 350 for 30-45 minutes.
For dessert serve warm with vanilla ice cream 🤤