This sweet potato Bake tastes like the holidays wrapped in a warm, nutty hug. Creamy, buttery sweet potatoes baked with a crunchy pecan topping? Yes please. Whether you serve it at Thanksgiving or as a cozy side for Sunday dinner, it’s a total crowd-pleaser.
Table of Contents
What You’ll Need to Make Sweet Potato Bake
The secret to that signature rich and creamy texture starts with fresh sweet potatoes. Not canned. You’ll want that earthy sweetness that only comes from the real thing.
For the sweet potato filling:
- 4 cups mashed sweet potatoes (about 3 large)
- 1/2 cup granulated sugar
- 2 eggs, lightly beaten
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp pure vanilla extract
- Pinch of salt
For the pecan crumble topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, softened
If you’re craving that marshmallow version too, try this sweet potato casserole with marshmallows for the nostalgic take you grew up with.
How to Make This Sweet Potato Casserole with Pecan Topping
Making this dish feels like creating a love letter to fall.
- Start by preheating your oven to 350°F and greasing a medium-sized baking dish
- Peel, chop, and boil sweet potatoes until fork-tender, then mash them until smooth
- Stir in sugar, eggs, milk, melted butter, vanilla, and salt until fully combined
- Pour the filling into your prepared baking dish and smooth it out
Next, the magic happens with that golden, nutty topping.
- In a small bowl, mix brown sugar and flour
- Add chopped pecans and softened butter, then mix until crumbly
- Sprinkle the crumble over the sweet potato base, covering the top evenly
Bake uncovered for 30 to 35 minutes, until the topping is crisp and the edges are bubbling slightly. It’ll make your whole kitchen smell like roasted sugar and toasted nuts.
Making the Brown Sugar Pecan Crumble
This topping is what turns a good casserole into something unforgettable. It’s crunchy, buttery, and slightly caramelized.
Make sure your butter is soft but not melted. Mix it with brown sugar and flour first, then stir in the pecans. You can make the topping a day ahead and refrigerate it separately if you’re prepping early.
Want a savory twist to balance this sweet side? These garlic bread rolls are soft, pillowy, and just garlicky enough to bring everything together on the plate.
FAQs About Sweet Potato Casserole
Is this a side dish or dessert?
It’s a side dish with dessert vibes. The sweet base and nutty top make it feel like both. Totally okay to go back for seconds.
Can I make it ahead of time?
Yes! Prep the filling and topping separately, then assemble and bake the day you serve. It reheats beautifully.
Can I freeze it?
Freeze before baking for best texture. Thaw overnight and bake as directed.
More Cozy Favorites for the Table
If this dish speaks to your holiday soul, you’ll also love cranberry apple twice-baked sweet potatoes for something unique and elegant.
And don’t miss out on a cozy bowl of creamy chicken enchilada soup for chilly nights leading up to the big feast.
Try it, share it, and if your family falls in love (they will), come back and let us know how it went. Or pin it to save the flavor for later.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Copycat Ruth’s Chris Sweet Potato Casserole with Pecan Topping
Ingredients
- 4 cups mashed sweet potatoes about 3 large
- 1/2 cup granulated sugar
- 2 eggs lightly beaten
- 1/2 cup whole milk
- 1/2 cup unsalted butter melted
- 1 tsp pure vanilla extract
- Pinch of salt
- 1/2 cup brown sugar packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter softened
Instructions
- Preheat your oven to 350°F and grease a medium-sized baking dish.
- Peel, chop, and boil sweet potatoes until fork-tender, then mash them until smooth.
- Stir in sugar, eggs, milk, melted butter, vanilla, and salt until fully combined.
- Pour the filling into your prepared baking dish and smooth it out.
- In a small bowl, mix brown sugar and flour.
- Add chopped pecans and softened butter, then mix until crumbly.
- Sprinkle the crumble over the sweet potato base, covering the top evenly.
- Bake uncovered for 30 to 35 minutes, until the topping is crisp and the edges are bubbling slightly.