What goes in sweet potato casserole?

A classic sweet potato casserole typically includes mashed sweet potatoes, butter, brown sugar, granulated sugar, milk or cream, eggs, vanilla extract, cinnamon, and nutmeg for the filling. Toppings vary widely but commonly include a pecan crumble (made with butter, brown sugar, flour, and pecans) or mini marshmallows.

What is in Ruth's Chris sweet potato casserole?

Ruth's Chris Steak House is famous for its sweet potato casserole, which is known for its rich, praline-like pecan crust. While the exact recipe is a secret, copycat versions typically feature a creamy sweet potato base (often with brown sugar, butter, and vanilla) topped with a generous, crunchy pecan streusel that sometimes includes brown sugar, flour, and more butter, baked until golden and caramelized. It's a very indulgent and sweet version.

Is it better to bake or boil sweet potatoes for sweet potato casserole?

Both baking and boiling work, but many chefs prefer baking or roasting sweet potatoes for casserole. Baking them whole in their skins concentrates their natural sweetness and results in a drier, more flavorful mash, which helps prevent a watery casserole. Boiling is quicker and still yields tender potatoes, but it's crucial to drain them very well to avoid excess moisture.

What is the most delicious way to cook sweet potatoes?

The "most delicious" way to cook sweet potatoes depends on the desired outcome. For a casserole, roasting or baking them whole is often preferred for a richer, sweeter, and less watery filling. For general eating, roasting them with a little olive oil, salt, and pepper brings out their natural flavors beautifully. Frying them into sweet potato fries or mashing them with butter and spices are also incredibly popular and delicious methods.

Sweet Potato Casserole Recipe: The Ultimate Holiday Guide

Ingredients

Scale

For the Sweet Potato Filling:

4 large sweet potatoes (about 3 lbs), peeled and cubed
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
½ cup milk (or cream for richness)
2 large eggs, beaten
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt

For Pecan Crumble Topping (optional):

½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup unsalted butter, softened
1 cup chopped pecans

For Marshmallow Topping (optional):

2–3 cups mini marshmallows

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Instructions

Boil peeled, cubed sweet potatoes in salted water until tender (15–20 minutes). Drain well.
Mash, then mix with melted butter, sugars, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
Spread filling into a greased 9×13-inch baking dish.
Add toppings:
- Pecan crumble: Mix crumble ingredients and sprinkle over filling.
- Marshmallows: Add during the last 10 minutes of baking.
Bake at 350°F (175°C):
- With pecans: 25–30 minutes.
- With marshmallows: 20 minutes, then add marshmallows for 10 minutes until golden.
Cool for 5 minutes, then serve warm.

Notes

For a richer flavor, roast sweet potatoes whole instead of boiling.
Reduce sugar if using marshmallows to avoid excess sweetness.
Make ahead: Assemble filling 1–2 days before serving, refrigerate, then bake with toppings fresh.

Author: Soukaina
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (about 1/10 of casserole)
Calories: 340 kcal
Sugar: 22 g
Sodium: 130 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 55 mg