Sweet Potato Casserole – Creamy Southern Holiday Favorite
Sweet Potato Casserole is a classic Southern side dish that brings comfort and warmth to any table. This copycat version inspired by the famous Ruth’s Chris Sweet Potato Casserole is rich, creamy, and topped with a buttery brown sugar pecan crumble that bakes to golden perfection. It’s the perfect balance of sweet and savory — an irresistible side dish that often steals the show at Thanksgiving or Christmas dinner.
If you love holiday sides as much as I do, then you’ll definitely want to check out my Seafood Dressing or Chicken Broccoli Rice Casserole next!
If you love smooth, custard-like sweet potatoes with a crunchy, caramelized topping, this Sweet Potato Casserole recipe will quickly become a holiday favorite.
Really love my recipes? You will enjoy this Creole Crawfish Boudin Balls and my Easy Jambalaya Recipe !
What is Sweet Potato Casserole?
Sweet Potato Casserole is a Southern comfort dish made from mashed sweet potatoes mixed with butter, sugar, and eggs, then baked with a pecan or marshmallow topping. The Ruth’s Chris version takes it up a notch with a buttery pecan crumble that caramelizes as it bakes, giving you that sweet-and-crunchy finish that’s absolutely addictive.
Sweet Potato Casserole Ingredients
First, and most importantly, to create this delicious sweet potato casserole recipe, gather the following ingredients:
- Brown Sugar: Adds depth, molasses flavor, and creates that classic syrupy glaze.
- Granulated Sugar: Helps the glaze caramelize and adds structure to the syrup.
- Butter: Brings richness and makes the glaze silky smooth.
- Maple Syrup: Adds a subtle, natural sweetness with hints of caramel and woodsy flavor.
- Cinnamon & Nutmeg: Classic warming spices that make every bite taste like home.
- Ground Ginger: A pinch of spice that enhances the overall warmth without overpowering.
- Vanilla Extract: Smooths out the sweetness and rounds out the flavors.
- Kosher Salt: Balances the sweetness and deepens every flavor.
- Juice of ½ Orange: My twist — a bright citrus note that cuts through the sugar for perfect balance.
Why You’ll Love This Sweet Potato Casserole
This easy sweet potato casserole recipe is everything you want in a holiday side dish — buttery, smooth, and sweet with a crunchy, caramelized pecan topping that everyone will rave about.
- Restaurant-quality flavor – tastes just like the famous Ruth’s Chris version of sweet potato casserole.
- Perfectly balanced – sweet, buttery, and nutty with a hint of vanilla.
- Easy to make ahead – perfect for holiday prep or Sunday dinners.
- A crowd favorite – even people who don’t like sweet potatoes ask for seconds!
How to Make the best Sweet Potato Casserole
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook and Mash the Sweet Potatoes
Peel and cut the sweet potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes. Drain and mash until smooth.
Step 3: Prepare the Filling
In a large mixing bowl, combine the mashed sweet potatoes, sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix until smooth and creamy.
Spread evenly into your prepared baking dish.
Step 4: Make the Pecan Topping
In a separate bowl, stir together the brown sugar, flour, chopped pecans, and melted butter until crumbly.
Step 5: Assemble the Casserole
Sprinkle the pecan mixture evenly over the sweet potato filling.
Step 6: Bake
Bake uncovered for 40–45 minutes, or until the topping is golden brown and crisp around the edges.
Step 7: Serve
Let the casserole cool for about 10 minutes before serving. It will firm up slightly as it cools, creating that perfect creamy-yet-structured texture.
Recipe Tips
Use fresh sweet potatoes: Freshly boiled sweet potatoes give the creamiest texture.
Make ahead: Assemble the filling and topping separately, refrigerate overnight, and bake the next day.
Add spices: A dash of cinnamon or nutmeg adds cozy holiday flavor.
Make it extra smooth: Whip the sweet potatoes with a hand mixer instead of mashing by hand.
Feed a crowd: Double the recipe and bake in two pans — it disappears fast!
FAQ:
Q: Can I make sweet potato casserole ahead of time?
Yes! Prepare the filling and topping a day ahead. Keep them separate in the fridge and assemble just before baking.
Q: Can I use canned sweet potatoes?
You can, but fresh sweet potatoes deliver better flavor and texture. If using canned, drain well and reduce sugar slightly.
Q: How do I keep the topping crispy?
Bake uncovered and let the casserole rest for 10 minutes before serving. This allows the topping to set and stay crunchy.
I hope you enjoy this Sweet Potato Casserole recipe! Make sure to tag me on Instagram, TikTok, or Facebook when you make this recipe! I want to see your creation and give you a shoutout!
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Sweet Potato Casserole
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes and pierce each several times with a fork. Place on a baking sheet lined with parchment or foil and bake for 45–55 minutes, or until tender when pierced with a knife.
- Once baked, let cool slightly and peel off the skins .
- Reduce oven temperature to 350°F (175°C).
- Place the soft flesh in a large mixing bowl or stand mixer and. Add sugar, salt, cinnamon, nutmeg, vanilla extract, beaten eggs, and melted butter.
- whisk to blend until creamy and well combined.
- Spread the mixture evenly into a greased 9×13-inch baking dish or cast iron
- In another bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix until crumbly and evenly coated.
- Sprinkle the pecan topping evenly over the sweet potato mixture.Bake uncovered for 40–45 minutes, or until the topping is golden brown and crisp around the edges.
- Let the sweet potato casserole cool for about 10 minutes before serving. The filling will firm up slightly as it rests, giving you that perfect creamy-yet-structured texture.
Notes
- Roast, don’t boil: Baking concentrates flavor and prevents the potatoes from getting watery.
- Whip it smooth: Use a hand mixer for a velvety texture.
- Add spice: A touch of cinnamon or nutmeg makes it extra cozy.
- Make ahead: Assemble the casserole (without baking), cover, and refrigerate overnight. Bake the next day.
- Crispy topping tip: Don’t cover the dish while baking — this keeps the pecan layer crunchy.
Very delicious recipe! I definitely recommend roasting the sweet potatoes & going light on in the sugar. You can always add more to taste! I prepped these 2 days ahead of Thanksgiving and am looking forward to pulling them out of the oven. Thanks for sharing!