Sweet Potato Casserole is inspired by Ruth's Chris Steakhouse with a decadent sweet potato filling and crunchy brown sugar streusel topping. It's a fantastic autumn and holiday dish that is comforting, sweet, and full of flavor.
Serve up this Thanksgiving dish with an amazing, foolproof Spatchcock Turkey, and other sides like my Southern Baked Mac and Cheese that broke my site last Thanksgiving, my grandma's Southern Candied Yams, these Slow-Cooked Southern Green Beans with ham hocks, and my favorite Easy, Creamy Mashed Potatoes.
I'm happy to announce that this recipe is part of the 2020 Black History Month Pot Luck, where there are 29 amazing black food bloggers creating recipes from all across the Diaspora -- vegan and vegetarian is the theme this year, so this is my addition: sweet potato casserole with brown sugar topping! Sweet potatoes have been a part of our
I have a list of the other bloggers and their recipes in this post, so don't forget to give them a view and try their recipes!
What is Sweet Potato Casserole?
Sweet Potato Casserole is a classic Southern holiday dish that is originally made without marshmallows. The marshmallow addition was actually a marketing ploy by...a marshmallow company.
Yep.
A form of sweet potato casserole has been around since 1795, found in old cookbooks made with things like rose water, then it was changed to be more sweet with cinnamon and whipped egg whites.
Then a marshmallow company wanted people to use their product more in everyday life so they pushed out the sweet potato-marshmallow dish in a cookbook and it ended up sticking around.
What's the difference between Yams and Sweet Potatoes
If you see an old southern recipe calling for 'yams', know that they are not actual yams. The “yams” are actually just a softer type of sweet potatoes. True yams are starchier, tougher, and drier tubers that are native to Africa and parts of Asia.
Real yams look more like yucca, with brown treebark-like skin and white, starchy insides. The sweet potatoes we know as ‘yams’ are orange-fleshed sweet potatoes which are easy to find at the local grocery store, and some variations have deeper sweeter flavors. Which is why they’re great for pies and candied yams.
How to make Sweet Potato Casserole
A great sweet potato casserole has really simple ingredients!
Baked Sweet Potatoes. We need these to be baked, honey. Baked sweet potatoes have a richer, deeper, more caramelized flavor than boiling them. And they retain more nutrients this way!
Brown Sugar and Granulated Sugar.
Kosher Salt.
Vanilla Extract.
Cinnamon and fresh Nutmeg.
Unsalted Butter.
Large Eggs.
All-Purpose Flour.
Chopped Pecans, which are optional but are really good.
Old Fashioned Rolled Oats.
First thing first, press the sweet potatoes through a ricer. Sweet potatoes tend to have tough strings all throughout them, so a ricer not only mashes the potatoes in a way that makes them light and fluffy but it also catches the strings in it.
Next, mix all the filling ingredients in a large bowl. If you didn't use a ricer, use an electric hand mixer to whip everything together and break up those sweet potato strings.
Mix the streusel topping ingredients together in a separate bowl, then layer the sweet potato filling and topping in a prepared baking dish.
Bake for an hour, and let cool a little.
And that's all you need for sweet potato casserole! Easy as pie (preferably a sweet potato pie).
Is Sweet Potato Casserole a Make-Ahead Recipe?
You can make sweet potato casserole days in advance. Prepare all the ingredients then put the sweet potato filling in the baking dish and cover it with plastic wrap. Keep the topping separate and covered as well. Keep both in the fridge for up to 3 days. Sprinkle the topping over the filling and bake when you need it!
How to Freeze Sweet Potato Casserole
Prepare the sweet potato casserole filling and spread it into a freezer-safe baking dish. Wrap the dish tightly with plastic wrap and aluminum foil and store in the freezer for up to 3 months.
When you're ready to bake the casserole, remove it from the freezer and allow to safely thaw overnight in the refrigerator. Make the streusel topping and place on top of the sweet potato filling and bake as directed.
REMEMBER TO SUBSCRIBE TO SWEET TEA & THYME’S NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
WHEN YOU MAKE THIS RECIPE, SNAP A PIC AND USE THE HASHTAG #SWEETTEAANDTHYME ON INSTAGRAM! DON’T FORGET TO GIVE A STAR RATING AND COMMENT!
FOLLOW SWEET TEA AND THYME ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

Sweet Potato Casserole
Sweet Potato Casserole is inspired by Ruth's Chris Steakhouse with a decadent sweet potato filling and crunchy brown sugar streusel topping. It's a fantastic autumn and holiday dish that is comforting, sweet, and full of flavor.
Ingredients
Sweet Potato Filling
- 5 cups baked sweet potatoes, mashed through a ricer (about 5-6 medium sweet potatoes)
- ½ cup (95g) light brown sugar
- ½ cup (95 g) granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoon (1 stick; 100 g) unsalted butter, softened to room temperature
- 2 teaspoon (10 mL) vanilla extract
- 3 large eggs, well beaten
Brown Sugar Streusel Topping
- 1 cup (190 g) light brown sugar
- ½ cup (70 g) all-purpose flour
- 1 cup (112 g) chopped pecans
- 6 tablespoon (150 g) unsalted butter, melted
- ¼ cup (24 g) old fashioned rolled oats
Instructions
- Preheat oven to 375° F (190° C). Spray a 9x13 oven-safe baking dish with non-stick spray or grease it with a little butter.
- In a large bowl, combine the sweet potatoes, brown and granulated sugars, kosher salt, unsalted butter, vanilla extract, and eggs with a whisk or hand mixer until the sweet potato mixture is creamy, about 3 minutes.
- Pour the sweet potato mixture into prepared baking dish. Set it aside.
- Mix the brown sugar topping ingredients together in a medium-sized bowl with a rubber spatula, then sprinkle the mixture generously and evenly over sweet potatoes in the baking dish.
- Bake in the preheated oven for 50-55 minutes, the topping should be brown and crunchy. Let cool for at least 15 minutes before serving.
Notes
How to Freeze Sweet Potato Casserole
Prepare the sweet potato casserole filling and spread it into a freezer-safe baking dish. Cool completely, wrap tightly with plastic wrap and aluminum foil and store in the freezer up to 3 months. When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.
How to Make Sweet Potato Casserole in Advance
Prepare all the ingredients, put the sweet potato filling in the baking dish and cover it. Keep the topping separate and covered as well. Keep both in the fridge for up to 3 days. Sprinkle the topping over the filling and bake when you need it!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small commission for my referral at no extra cost to you. Thank you for supporting Sweet Tea and Thyme!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 82mgSodium: 251mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g
2020 Black History Month Potluck Recipes
Check out these amazing vegan and vegetarian recipes for Black History Month!
These easy Honey Herb Roasted Sweet Potatoes are perfectly browned and crispy around the edges, and with a touch of honey for the perfect sweet & savory combo!
Homemade buttermilk biscuits with no dairy in sight perfectly complemented by warm spiced pear compote.
A flavorful vegan dirty rice recipe that cooks up in no time. It’s bursting with a delicious flavor you will forget it’s meatless. Plant-based ground protein, seasonings, vegetables, and rice makes this classic Southern comfort dish a recipe that you need to try!
These light and crispy black-eyed pea fritters are an easy vegan appetizer or snack. Made with cornmeal for a gluten-free crunch, you’ll love these anytime!
Wakanda cake is a red velvet, chocolate cake, with chocolate chips, cayenne, cinnamon, non-dairy cream cheese icing and a refreshing strawberry mint salad.
Here is a vegan Caribbean cauliflower curry you’ll be proud to serve your family and/or guests. It’s simple and easy enough to make for a weeknight meal but flavorful enough for special occasions.
A meat-free take on this Southern favorite that is full of flavor. Omnivores and vegans alike will enjoy this recipe for collard greens.
A colorful and fragrant popular dish in West Africa. This vegan version is cooked in flavorful tomato and peppers stew with onions, garlic, curry powder, thyme and bay leaves. Even non vegans will enjoy it! It’s perfect any day of the week.
Sweet southern fried corn made with plant based & dairly free butter.
This moist and flavorful lemon rosemary pound cake is so delicious, your family and guests won't care that it's low-carb!
Buttery sweet potato drop biscuits. Slightly sweet, extra fluffy, all kinds of buttery good.
Uber spreadable, smoky take on traditional hummus.
These Slow Cooked Black Eyed Peas + Greens are incredibly tender and easy to make. Packed with nutrients and flavor, you’ll enjoy this comforting dish as a side or an entree!
Hands down, this Vegan Banana Cake + Cinnamon Browned Butter Buttercream is the best you’ll ever have! Not only is it completely moist + fluffy, but it’s rich in flavor and comes loaded with banana + nut flavors + warm spices, that when paired with this airy vegan browned butter-cinnamon infused buttercream, it’s absolutely irresistible. A dessert that your entire family will love.
Roasted Garlic White Veggie Lasagna loaded with hearty vegetables and a super savory homemade roasted garlic white sauce. So delicious and fulfilling enough for even the meat eaters of the world!
These Southerner’s Banana Pudding Cheesecake Bites are beyond the best remix to the South’s famous Banana Pudding. Packed with the original sweet flavors, this recipe adds a nice spice which stems from it’s gingersnap cookie crust and the creaminess definitely comes from the burst of cream cheese in ever bite. Small enough to keep yourself from eating too many (if that’s your thing!) and plenty enough to satisfy a big sweet tooth!
Okra with no slime? This spicy, crispy roasted okra with ginger peanut dipping sauce has got you covered! Fresh okra is spiced up and roasted to perfection.
Gumbo is the best 24-48 hours later.
Sweet potato pancakes with caramelized rum glaze. Yes maam, you saw that right. Rum for breakfast. You’re welcome!
This collard greens salad with orange vinaigrette is a fresh and vibrant dish packing a ton of deliciousness.

Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
[…] Sweet Tea and Thyme Sweet Potato Casserole with Brown Sugar Topping | vegetarian […]