Indulge in a symphony of flavors with this Creamy Copycat Sweet Potato Casserole. Imagine a velvety smooth sweet potato base, infused with warm spices and a hint of vanilla, crowned with a buttery, crunchy pecan streusel topping. The contrast between the creamy sweetness and the nutty crunch is simply divine, creating a truly unforgettable culinary experience.
This recipe works because of the perfect balance of sweet and savory. The sweet potatoes provide a natural sweetness, enhanced by a touch of sugar and balanced by the warm spices and a hint of salt. The buttery streusel topping adds a delightful textural contrast, making each bite a delightful experience. This casserole is the perfect side dish for holidays, potlucks, or any special occasion when you want to impress your guests.
Why you’ll love this Creamy Copycat Sweet Potato Casserole with Sweet Potato Casserole Copycat
- Achieve a restaurant-quality dish in the comfort of your own kitchen.
- This sweet potato casserole copycat recipe is surprisingly easy to make with simple ingredients.
- The creamy texture and crunchy topping offer a delightful contrast in every bite.
- It’s the perfect side dish for holiday gatherings, potlucks, or any special occasion.
- The warm spices add a comforting and festive flavor.
- Enjoy a vegetarian-friendly side dish that everyone will rave about.
Ingredients & Substitutions
- 3 medium sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Sweet potato casserole copycat makes every moment feel sunny. Substitutions: For a gluten-free option, use a gluten-free all-purpose flour blend in the topping. You can also substitute the pecans with walnuts or another nut of your choice. For a richer flavor, try using brown butter in the streusel. If you’re looking for another delicious sweet potato recipe, you might also want to try these roasted sweet potatoes.
How to make Creamy Copycat Sweet Potato Casserole
Step 1: Prepare the oven and baking dish
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2: Cook the sweet potatoes
Boil sweet potatoes until tender, about 15-20 minutes. Drain well.
Step 3: Mash and mix the sweet potato mixture
In a large bowl, mash sweet potatoes until smooth. Add granulated sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
Chef’s Tip: For an extra smooth texture, use an electric mixer to combine the ingredients.
Step 4: Pour into the baking dish
Pour sweet potato mixture into the prepared baking dish.
Step 5: Prepare the pecan streusel topping
In a separate bowl, combine flour and brown sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans.
Chef’s Tip: Make sure the butter is cold for the best streusel texture. You can even chill the mixture for a few minutes before sprinkling it over the casserole.
Step 6: Add the topping and bake
Sprinkle pecan streusel topping evenly over the sweet potato casserole.
Step 7: Bake the casserole
Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through. Casseroles are a great addition to a holiday meal!
Tips for Success
- Don’t overcook the sweet potatoes, as this can make the casserole watery.
- Use cold butter for the streusel topping to create a crumbly texture.
- If the topping starts to brown too quickly, cover the casserole with foil for the last 10 minutes of baking.
- For an even richer flavor, use brown sugar instead of granulated sugar in the sweet potato mixture.
Serving Suggestions
This Creamy Copycat Sweet Potato Casserole pairs perfectly with roasted turkey, baked turkey ham, or even a hearty beef dish. It’s also a delicious addition to any vegetarian meal. Consider serving it alongside a fresh green salad or roasted vegetables for a balanced meal.
Storage & Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Can I freeze this casserole?
Yes, you can freeze the casserole before or after baking. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before reheating.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add the streusel topping just before baking to prevent it from getting soggy.
Is this casserole very sweet?
This casserole has a balanced sweetness, but you can adjust the amount of sugar to your preference. Start with less sugar and add more to taste.
This Creamy Copycat Sweet Potato Casserole is a guaranteed crowd-pleaser that brings the luxurious flavors of a high-end restaurant right to your table. With its perfectly balanced sweetness, velvety texture, and crunchy pecan streusel topping, this recipe is sure to become a family favorite. Don’t hesitate to leave a comment below sharing your experience and any delicious variations you’ve tried!
Creamy Copycat Sweet Potato Casserole
Indulge in this delectable copycat version of Ruth’s Chris Sweet Potato Casserole. This creamy, dreamy casserole features a perfectly balanced sweetness and a velvety smooth texture, topped with a buttery, crunchy pecan streusel that will have everyone reaching for seconds. It’s the ultimate comfort food side dish, perfect for holidays or any special occasion. Prepare to be amazed at how closely this recipe matches the restaurant’s famous flavor profile, delivering a luxurious and unforgettable culinary experience right in your own kitchen. Get ready for rave reviews!
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil sweet potatoes until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash sweet potatoes until smooth. Add granulated sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Pour sweet potato mixture into the prepared baking dish.
- In a separate bowl, combine flour and brown sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans.
- Sprinkle pecan streusel topping evenly over the sweet potato casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
For extra flavor, try adding a pinch of ginger to the sweet potato mixture. You can also substitute walnuts for pecans in the topping. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg