Description
This Copycat Texas Roadhouse Sweet Potato Casserole with Pecan Crunch features a creamy sweet potato base topped with a buttery, caramelized pecan crumble for the perfect balance of textures and flavors. It’s an easy holiday or fall side dish that delivers restaurant-quality taste at home.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Peel and cube sweet potatoes, then boil until fork-tender, about 15–20 minutes, and drain.
3. Mash or beat the potatoes with melted butter, sugar, eggs, vanilla extract, and milk until smooth and creamy.
4. Spread the sweet potato mixture evenly in the prepared baking dish.
5. In a bowl, combine brown sugar and flour, then stir in chopped pecans and melted butter until crumbly.
6. Sprinkle the pecan mixture evenly over the sweet potato layer.
7. Bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
8. Let the casserole rest for 10 minutes before serving to allow the topping to set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: side dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cup
Keywords: copycat, sweet potato casserole, pecan crunch, texas roadhouse, holiday side