Easy Old Fashioned Sweet Potato Casserole without Marshmallows
Enjoy this easy sweet potato casserole without marshmallows, topped with a crunchy pecan topping. Perfect for holidays or any festive gathering!
Servings 12 Servings
Calories 356kcal
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
Make-Ahead Option: You can prepare the sweet potato mixture and pecan topping separately up to 2 days ahead. Store the sweet potato mixture in the baking dish covered with plastic wrap, and store the pecan topping in an airtight container in the refrigerator. When ready to bake, sprinkle the topping on the casserole and bake as directed.
Freezing Instructions: To freeze the casserole, prepare the sweet potato mixture and store it in a baking dish. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking. Prepare the pecan topping fresh and add before baking.
Nutrition
Serving: 1Serving | Calories: 356kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 224mg | Potassium: 286mg | Fiber: 3g | Sugar: 34g | Vitamin A: 8220IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg