Copycat Sweet Potato Casserole

Okay, this Copycat Sweet Potato Casserole? Tastes just like the one from your favorite restaurant—maybe even better. It’s creamy, sweet, and topped with a buttery brown sugar pecan crumble that’s totally addicting.

I made it for a holiday dinner, and no one could believe it wasn’t the “real” thing. That soft sweet potato base and crunchy topping? Perfect in every bite.

It’s super simple to make—no fancy stuff. Just mash, mix, and bake. Let’s make it together—you’re gonna want this on every holiday table!

Why You’ll Love This Recipe

• Tastes Like the Real Thing: This dish takes its cue from beloved steakhouse sides, featuring creamy sweet potatoes and a golden topping that’s crunchy and sweet. It hits all the right notes.
• Simple Ingredients, Big Flavor: No packaged shortcuts. Just fresh sweet potatoes, butter, cream, brown sugar, and pecans.
• Holiday-Worthy, Weeknight-Easy: It’s a must on Thanksgiving or Christmas tables but easy enough to pull together for a comforting family dinner any time.
• Make-Ahead Convenience: The entire dish can be prepared ahead—assemble the casserole, refrigerate, and bake when you’re ready.
• Family-Friendly: Even picky eaters tend to love the natural sweetness of the potatoes and the dessert-like topping.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes (including boiling and mashing the sweet potatoes)
• Cook Time: 35 minutes in the oven
• Total Time: Around 55 minutes from start to finish

This dish requires minimal hands-on time. Most of the effort is in peeling, boiling, and mashing the sweet potatoes. Once assembled, the oven takes care of the rest.

Servings

This recipe makes enough for 6 to 8 servings as a side dish. For larger gatherings, simply double the recipe and bake it in a 9×13-inch casserole dish instead of a square one. The flavors scale beautifully, and the texture stays just right.

Difficulty

This is a beginner-friendly recipe. If you can boil water and stir a few things together, you can make this casserole. It’s an excellent dish for newer cooks or anyone looking for a reliable side dish that doesn’t require special techniques.

No electric mixer needed—just a potato masher or fork will do the job. You’ll only use two mixing bowls: one for the sweet potato base, one for the topping.

Required Kitchen Tools

To prepare this casserole efficiently, you’ll need the following tools:

• Large pot – for boiling the sweet potatoes
• Colander – to drain the potatoes after boiling
• Potato masher or fork – for mashing the sweet potatoes until smooth
• Mixing bowls (2) – one for the sweet potato base, one for the pecan topping
• Measuring cups and spoons – for accuracy in ingredient portions
• Rubber spatula or spoon – for mixing and spreading
• 9×9-inch baking dish (glass or ceramic works well)
• Oven – preheated to 350°F (175°C)

Optional but helpful:

• Vegetable peeler – to peel sweet potatoes
• Hand mixer – if you prefer an ultra-smooth texture

Ingredients for the Sweet Potato Layer

This creamy, mildly sweet base sets the stage for the crunchy topping. Here’s what you’ll need:

• 3 to 4 cups mashed sweet potatoes
  (Start with about 2 large sweet potatoes, peeled and chopped into chunks. Once cooked and mashed, this yields about 3 to 4 cups.)
• 3 tablespoons unsalted butter
  (Adds richness and helps create a smooth, creamy mash.)
• 2 tablespoons half-and-half cream
  (Just enough cream to loosen the potatoes without making them runny.)
• 1/4 teaspoon salt
  (Enhances the natural sweetness and balances the dish.)

You can optionally add a tablespoon of maple syrup or a pinch of cinnamon to the filling if you prefer a sweeter, spiced base.

Ingredients for the Pecan Topping

The topping brings contrast—crispy, sweet, and slightly nutty. It caramelizes as it bakes, creating that signature crackly finish. Here’s what you’ll need:

• 1/2 cup packed brown sugar
  (Provides sweetness and deep molasses flavor.)
• 1/4 cup all-purpose flour
  (Helps bind the topping and gives it structure.)
• 1 cup chopped pecans
  (Adds texture and nutty flavor. Toasting them briefly before use intensifies their flavor.)
• 1/3 cup unsalted butter, melted
  (Binds the ingredients and helps the topping bake into a crisp crust.)

Stir all the topping ingredients together in a bowl until evenly combined—it should resemble a chunky, crumbly paste.

Variations for Sweet Potato Casserole

• Add Marshmallows: For a more traditional touch, sprinkle a layer of mini marshmallows over the pecan topping before baking. The marshmallows puff and brown, giving a gooey layer on top.
• Spiced Base: Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the sweet potato layer if you prefer a warm, fall-flavored profile.
• Maple Twist: Replace some or all of the brown sugar with pure maple syrup for a richer, natural sweetness.
• Crunchy Topping Alternatives: No pecans? Try chopped walnuts or sliced almonds instead.
• Dairy-Free Version: Use almond milk or oat milk and a plant-based butter substitute in both the base and topping.

How to Make Sweet Potato Casserole: Step-by-Step Instructions

This casserole comes together in two easy parts: first, making the creamy sweet potato base, and then preparing and layering the crunchy pecan topping. Let’s break it down:

Step 1: Peel and Boil the Sweet Potatoes

1. Peel the sweet potatoes.
   Use a vegetable peeler to remove the skins, then cut each potato into evenly sized chunks—about 1½-inch pieces for quicker, even cooking.
2. Boil until fork-tender.
   Place the sweet potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle boil. Cook for about 12–15 minutes, or until the pieces are soft when pierced with a fork.
3. Drain and cool slightly.
   Pour the cooked potatoes into a colander and let them drain well. Set aside to cool for a few minutes before mashing.

Step 2: Mash the Potatoes and Mix the Filling

1. Mash the sweet potatoes.
   Transfer the warm potatoes to a large bowl. Use a potato masher or fork to mash until mostly smooth. If you prefer a velvety texture, you can use a hand mixer on low speed.
2. Add the butter and cream.
   Stir in 3 tablespoons of butter, 2 tablespoons of half-and-half, and a pinch of salt. Mix until everything is evenly combined and smooth. Taste the mixture—if you like it a touch sweeter, you can stir in a tablespoon of brown sugar or maple syrup.
3. Spread into baking dish.
   Lightly grease a 9×9-inch baking dish with butter or cooking spray. Spoon the mashed sweet potato mixture into the dish and smooth the top with a spatula.

Step 3: Make the Pecan Topping

1. Mix topping ingredients.
   In a separate bowl, stir together 1/2 cup brown sugar, 1/4 cup flour, and 1 cup chopped pecans.
2. Add melted butter.
   Pour in 1/3 cup melted butter and stir until the mixture forms a thick, crumbly texture. It should be moist but not runny.
3. Scatter the topping evenly.
   Use your hands or a spoon to sprinkle the topping across the surface of the mashed sweet potatoes. Try to cover the entire top, but it’s okay if a few gaps remain—it’ll spread slightly as it bakes.

Step 4: Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the casserole.
   Place the dish on the middle rack of the oven and bake for 30 to 35 minutes, or until the topping is golden and slightly crisp.
3. Cool slightly before serving.
   Remove from the oven and let the casserole rest for 5 to 10 minutes. This helps the filling set and makes serving easier.

How to Serve Sweet Potato Casserole

This casserole is traditionally served warm as a side dish, but its sweet, creamy character makes it feel almost like a dessert. Here are a few ideas for serving:

• As a holiday side: Pair it with roasted turkey, glazed ham, or herb-crusted chicken. It fits right in on a Thanksgiving or Christmas spread.
• With everyday meals: Serve alongside roasted vegetables, grilled meats, or baked tofu for a hearty, comforting dinner.
• As a brunch addition: Add a scoop to a brunch plate next to scrambled eggs and breakfast sausage for a savory-sweet contrast.
• Mini servings: Spoon into ramekins for individual portions—ideal for potlucks or dinner parties.

For extra flair, you can garnish with a few whole toasted pecans or a light drizzle of maple syrup just before serving.

Storing Sweet Potato Casserole

This dish stores well and can be made ahead, which makes it perfect for busy holidays or meal prepping.

Refrigerator:

• Storage: Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.
• Reheating: Warm individual servings in the microwave or reheat the entire dish in the oven at 300°F (150°C) for 15–20 minutes until heated through.

Freezer:

• Before baking: Assemble the casserole (without baking), wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge and bake as directed.
• After baking: Let the casserole cool completely, then freeze in portions. Reheat in the oven or microwave as needed.

Tips and Tricks for Success

• Choose good sweet potatoes: Look for ones with orange flesh and smooth skin. They should be firm with no bruises or sprouts.
• Don’t overcook the potatoes: Boil just until fork-tender. Overcooked potatoes can become watery, which affects the casserole’s texture.
• Adjust sweetness: Everyone has a different sweet tooth. Taste the mashed potatoes before baking and add brown sugar or maple syrup only if needed.
• Toast the pecans: For a deeper, nuttier flavor, toast the pecans in a dry skillet for 3–4 minutes before adding to the topping.
• Double the topping (optional): Love the crunch? Feel free to double the pecan topping for extra texture.
• Let it rest: Give the casserole 5–10 minutes after baking so the topping sets and the filling thickens slightly.

Nutrition Information

Here’s an approximate breakdown per serving (based on 8 servings):

Nutrient	Amount
Calories	310 kcal
Carbohydrates	34 g
Protein	3 g
Fat	19 g
Saturated Fat	7 g
Fiber	3 g
Sugar	16 g
Sodium	95 mg
Cholesterol	25 mg

Note: Nutrition may vary slightly depending on exact ingredients used.

Sweet Potato Casserole FAQs

Can I make this ahead of time?
Yes! Assemble the casserole (without baking) up to 24 hours in advance and store it in the refrigerator. Bake just before serving.

Can I freeze it?
Absolutely. Wrap tightly and freeze before or after baking. Thaw in the fridge before reheating.

Can I make it without nuts?
Yes. You can omit the pecans or replace them with crushed cornflakes or oats for crunch without nuts.

Can I make it dairy-free?
Use plant-based butter and a dairy-free cream alternative like oat milk or coconut cream.

How sweet is this casserole?
It’s lightly sweetened. You can increase or decrease sugar in both layers based on personal preference.