Sweet Potato Casserole has a smooth, buttery sweet potato filling and a crisp brown sugar pecan topping the makes every bite feel special. It is an easy, crowd-pleasing side dish for Thanksgiving, Christmas, Easter, or a cozy Sunday dinner. If you love cooking with sweet potatoes, try my Creamy Sweet Potato Soup and Mashed Sweet Potatoes.

Sweet Potato Casserole Recipe

The sweet potato layer is creamy, lightly sweet, and rich with butter and vanilla, while the pecan crumble bakes into a golden, buttery topping with just the right amount of crunch. It has that wonderful sweet-and-savory balance that makes people come back for another spoonful.

This casserole is especially delicious alongside turkey, ham, or prime rib, but it is simple enough to make whenever you are craving a comforting homemade side dish. It can also be prepared ahead, making it a dependable choice for busy holiday meals and family gatherings.

Sweet potato casserole pairs well with Butter Herb Roasted Turkey, Brown Sugar Ham Slice, and Salt Encrusted Prime Rib.

This recipe is from the Ruth’s Chris Steak House. I didn’t change anything, because it’s perfect the way it is!

While Ruth’s Chris Steak House is known for its perfectly seared steaks, one side dish steals the show every time: the sweet potato casserole.

Ingredients

• Sweet Potatoes – are the star ingredient in this comforting sweet potato casserole. They create a creamy base that pairs perfectly with a buttery, crunchy topping.
• Pecans – add a delightful crunch and nutty richness to this cozy casserole, making the topping irresistibly buttery and flavorful.
• Butter – brings a luscious richness to the dish, enhancing the creamy filling and the golden, crispy topping.
• Light Brown Sugar – adds a warm, caramel-like sweetness to the casserole, perfectly balancing the rich and nutty flavors of the dish.
• Flour – helps create the perfect crumbly topping, adding structure and texture to the buttery pecan crust.
• White Sugar – adds a touch of sweetness to the sweet potato mixture, enhancing its natural flavors without overpowering the dish.
• Salt – enhances the natural sweetness of the sweet potatoes and balances the flavors in this comforting casserole.
• Eggs – provide structure and a light, fluffy texture to the sweet potato filling, helping the casserole hold its shape beautifully.
• Vanilla Extract – adds a warm, aromatic depth to the sweet potato casserole, enhancing its comforting and sweet flavors.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

1. Preheat oven to 350 degrees.

2. For the crust, combine the brown sugar, flour, pecans, and butter in a medium bowl and set aside.

3. For the sweet potato mixture, combine the mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter in a large bowl. Mix thoroughly.

4. Pour the mashed sweet potato mixture into a greased 9″ x 9″ pan.

5. Sprinkle the top of the sweet potato mixture evenly with the crumbled nut mixture.

6. Bake for 30 minutes – check on it frequently to ensure the nuts don’t burn. Allow to set at least 30 minutes before serving.

Tips

• Don’t substitute the canned sweet potatoes for the mashed sweet potatoes in this recipe. It will make the recipe too sweet.
• To make mashed sweet potatoes, preheat the oven to 425 degrees. Poke holes in the sweet potatoes and set them on a baking sheet. Roast for 40-50 minutes until soft inside.
• Customize this recipe to your liking. While the classic version is hard to beat, you can personalize the dish by increasing or decreasing the amount of sugar and butter used. You can add spices like cinnamon or nutmeg to give the dish more depth.

Storage

Allow the sweet potato casserole to cool completely at room temperature before storing it. Placing it in the fridge while still warm can create condensation and affect the texture. When stored in an airtight container, this casserole can last up to 3-5 days in the refrigerator.

The casserole can last up to 2-3 months in the freezer when stored in a freezer-safe container.

Reheating

Reheat the refrigerated casserole in the oven at 350 degrees until warmed through, about 20-30 minutes. Cover it with foil for the first half of reheating to prevent the topping from over-browning.

From the freezer, thaw the casserole overnight in the refrigerator before cooking.

I created a pin for you above for you to add to your side dish board on Pinterest to refer back to the recipe.

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