My Easy Sweet Potato Casserole Without Marshmallows is a delightful twist on a holiday classic. This comforting recipe combines creamy mashed sweet potatoes with a crunchy, buttery pecan topping, offering the perfect balance of sweet and savory flavors. Ideal for Thanksgiving or any festive gathering, it’s a crowd-pleasing side dish that’s both simple to prepare and impressive enough for special occasions.
Skip the marshmallow topping for this version and enjoy the natural sweetness of the sweet potatoes paired with the irresistible crunch of pecans. I’m sure this delicious sweet potato casserole will become a favorite at your table!
Looking for more holiday sides? Try my Croissant Stuffing Recipe, Yukon Gold Mashed Potatoes, Green Bean Mac n’ Cheese Casserole, and Salted Butter Rolls.
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Why You'll Love This Recipe
- Sweet and Savory Perfection! This Easy Sweet Potato Casserole Without Marshmallows combines the natural sweetness of mashed sweet potatoes with a crunchy, buttery pecan topping. It’s a comforting blend of flavors that’s perfect for holiday dinners or family gatherings!
- Simple and Hassle-Free! With easy-to-find ingredients and straightforward steps, this recipe comes together quickly. You can have this delicious side dish ready in just over an hour, making it perfect for both festive occasions and busy weeknights!
Ingredients & Substitutions
Sweet Potatoes – The base of this casserole, cooked sweet potatoes bring a naturally sweet, creamy texture. Whether you use fresh or canned, they provide the signature flavor and smoothness that make this dish so comforting.
Eggs – These help bind the sweet potato mixture, giving it a light, custard-like texture that holds everything together when baked.
Milk – Adds creaminess to the sweet potato mixture, balancing out the sweetness and providing a smooth, velvety texture to the casserole.
Granulated Sugar – This adds a touch of sweetness to the sweet potato mixture, enhancing the natural flavor of the potatoes without overpowering them.
Butter – Melted butter brings richness and a smooth mouthfeel to both the sweet potato mixture and the pecan topping, adding depth to the overall flavor.
Vanilla Extract – A subtle hint of vanilla elevates the sweetness of the sweet potatoes and enhances the dessert-like quality of this side dish.
Salt – A small amount of salt enhances the natural sweetness of the sweet potatoes and balances the flavors of the dish.
Pecans – Chopped pecans create the crunchy, buttery topping for the casserole, adding a satisfying contrast to the creamy sweet potatoes.
Light Brown Sugar – This adds a caramel-like sweetness to the pecan topping, creating a golden, crispy layer that complements the soft sweet potato base.
All-Purpose Flour – The flour helps bind the topping, ensuring a crumbly, crispy texture as it bakes.
Ground Cinnamon (Optional) – A pinch of cinnamon can add warmth and a slight spice to the pecan topping, deepening the flavor profile of the dish.
Step By Step Instruction
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or nonstick spray.
Mash the Sweet Potatoes: In a large mixing bowl, mash 5 cups of cooked sweet potatoes (or 2 cans of drained sweet potatoes) until smooth. For a chunkier texture, use a potato masher; for a creamier consistency, use a hand mixer.
Make the Sweet Potato Mixture: Add 2 large eggs, ½ cup milk, ¾ cup granulated sugar, 4 tablespoons melted butter, 1 teaspoon vanilla extract, and ½ teaspoon salt to the mashed sweet potatoes. Stir until fully combined.
Spread the Mixture into the Dish: Spread the sweet potato mixture evenly into the prepared 9x13 casserole dish.
Prepare the Pecan Topping: In a medium bowl, combine 1 cup chopped pecans, 1 cup light brown sugar, ⅔ cup all-purpose flour, 6 tablespoons melted butter, and ¼ teaspoon ground cinnamon (optional). Stir until the mixture resembles wet sand.
Add the Topping: Evenly sprinkle the pecan topping over the sweet potato mixture in the dish.
Bake the Casserole: Bake uncovered at 350°F for 35-40 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
Cool and Serve: Let the casserole cool for about 5 minutes before serving.
Tips & Notes
Use Fresh Sweet Potatoes When Possible – While canned sweet potatoes are convenient, using fresh, cooked sweet potatoes provides better texture and flavor. Boil or bake them until tender for the best results.
Mash to Desired Consistency – Whether you prefer a chunkier texture or a smooth, creamy consistency, mash the sweet potatoes accordingly. A potato masher gives a more rustic feel, while a hand mixer will make the mixture velvety.
Balance the Sweetness – Taste the sweet potato mixture before baking and adjust the sweetness if needed. You can reduce the sugar for a more savory dish or add a little extra for a sweeter bite.
Keep the Pecan Topping Even – Spread the pecan topping evenly over the casserole for a uniform crunch. This ensures every bite has a balanced combination of the creamy sweet potatoes and the crispy, sweet topping.
Allow the Casserole to Rest – Let the casserole cool for about 5 minutes after baking. This allows the topping to set and makes it easier to serve neat slices.
Substituions & Variations
Canned Sweet Potatoes – For a quicker option, you can use canned sweet potatoes instead of fresh. Just make sure to drain them well. Canned sweet potatoes are softer, so you may need less mashing time.
Different Toppings – If you prefer something other than pecans, you can swap the pecan topping for a traditional marshmallow topping. Simply add a layer of mini marshmallows in the last 10 minutes of baking and let them turn golden brown.
Lower Sugar – If you want to cut down on sweetness, reduce the amount of granulated sugar in the sweet potato mixture or use honey or maple syrup as a natural sweetener. This will still bring out the natural sweetness of the potatoes without overpowering the dish.
Gluten-Free Option – To make the casserole gluten-free, substitute the all-purpose flour in the topping with a gluten-free flour blend or almond flour. This will give the topping the same crunch while accommodating dietary needs.
Nut-Free Version – If you have a nut allergy, omit the pecans and use a streusel topping made with oats, butter, and brown sugar. This will still give you that delicious crunch without the nuts.
Dairy-Free – To make this recipe dairy-free, use plant-based milk such as almond or oat milk, and replace the butter with a vegan butter substitute.
Serving Suggestions
Wine Pairing – A rich, buttery Chardonnay pairs beautifully with the sweet and savory notes of the sweet potato casserole. If you prefer red wine, a light Pinot Noir offers a delicate contrast to the creamy sweet potatoes and crunchy pecan topping.
Roasted Turkey – Serve this casserole alongside roasted turkey for a classic holiday meal. The natural sweetness of the sweet potatoes complements the savory, juicy turkey, creating a well-rounded Thanksgiving plate.
Cranberry Sauce – Add a spoonful of tangy cranberry sauce on the side to balance the sweetness of the casserole. The bright, tart flavor cuts through the richness and adds a refreshing contrast.
Green Bean Casserole – Pair this sweet potato casserole with a traditional green bean casserole for a delightful mix of textures and flavors. The creamy green beans and crispy onions add a savory element that complements the sweetness of the potatoes.
Top with Gravy – For extra indulgence, drizzle turkey or brown gravy over the casserole. The savory gravy adds depth to the flavors, making it a comforting and hearty addition to your holiday spread.
FAQ's
Yes, you can prepare the sweet potato mixture and pecan topping separately up to 2 days in advance. Store the sweet potato mixture in the baking dish, covered, in the refrigerator. Keep the pecan topping in an airtight container. When you're ready to bake, sprinkle the topping over the sweet potatoes and bake as directed.
Yes, the sweet potato mixture can be frozen for up to 3 months. Assemble the sweet potato mixture in a freezer-safe dish, cover tightly, and freeze. When ready to use, thaw in the refrigerator overnight. Add the pecan topping before baking, and follow the baking instructions as usual.
Storage & Reheating
- Storage: This sweet potato casserole without marshmallows will keep for up to 3 days when stored in an airtight container in the refrigerator. Be sure to let the casserole cool completely before sealing it to avoid moisture buildup and maintain its texture.
- Freezing: To freeze, store the sweet potato mixture (without the topping) in a freezer-safe dish, tightly wrapped with plastic wrap or foil. It can be frozen for up to 3 months. For best results, prepare the pecan topping fresh just before baking.
- Thawing and Reheating: To thaw, transfer the casserole to the refrigerator and allow it to defrost overnight. Once thawed, add the pecan topping and bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until heated through and the topping is golden brown. For reheating leftovers, cover with foil and warm in the oven for about 15-20 minutes at the same temperature.
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Easy Old Fashioned Sweet Potato Casserole without Marshmallows
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Equipment
- Large mixing bowl
- Potato masher or hand mixer
- 9x13 casserole dish
- Measuring cups and spoons
- Medium bowl
Ingredients
Sweet Potato Mixture
- 5 cups cooked sweet potatoes peeled and cubed (about 3-4 large sweet potatoes) or 2 (15-ounce) cans of sweet potatoes, drained
- 2 large eggs
- ½ cup milk
- ¾ cup granulated sugar
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping
- 1 cup chopped pecans
- 1 cup light brown sugar
- ⅔ cup all-purpose flour
- 6 tablespoons melted butter
- ¼ teaspoon ground cinnamon optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or butter a 9x13-inch casserole dish.
- Mash the Sweet Potatoes: In a large mixing bowl, mash 5 cups of cooked sweet potatoes (or use 2 cans of drained sweet potatoes) until smooth. Use a potato masher for a chunkier texture or a hand mixer for a creamier consistency. This should take about 3-5 minutes.
- Make the Sweet Potato Mixture: Add 2 large eggs, ½ cup milk, ¾ cup granulated sugar, 4 tablespoons melted butter, 1 teaspoon vanilla extract, and ½ teaspoon salt to the mashed sweet potatoes. Stir well until everything is fully combined and smooth.
- Spread into Dish: Spread the sweet potato mixture evenly into the prepared 9x13 casserole dish.
- Prepare the Pecan Topping: In a medium bowl, combine 1 cup chopped pecans, 1 cup light brown sugar, ⅔ cup all-purpose flour, 6 tablespoons melted butter, and ¼ teaspoon ground cinnamon (optional). Stir until the mixture resembles wet sand (about 1-2 minutes).
- Add the Topping: Evenly sprinkle the pecan topping over the sweet potato mixture.
- Bake: Bake uncovered for 35-40 minutes, or until the top is golden brown and the sweet potatoes are fully cooked. Let it cool for about 5 minutes before serving.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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