Sweet Potato Casserole (No Marshmallows)

overhead view of sweet potato casserole in a baking dish with a serving spoon

4.70 from 23 votes

Sweet Potato Casserole (No Marshmallows)

This Southern sweet potato casserole without marshmallows is a true holiday classic! Creamy roasted sweet potatoes blended with brown sugar, warm spices, and vanilla, then topped with a buttery pecan streusel that bakes up golden and crunchy. Perfect for Thanksgiving or Christmas, it’s make-ahead friendly and totally crowd pleasing!

Prep Time20

Cook Time1 40

Cooling Time10

Total Time2 10

Course: Thanksgiving

Cuisine: Southern

Servings: servings

Calories: 397kcal

Author: Eden Westbrook

Equipment

Ingredients

Sweet Potato Layer

6-8 medium sweet potatoes
1 cup light brown sugar
½ teaspoon kosher salt
8 tablespoon unsalted butter softened to room temperature
2 teaspoon vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large eggs room temperature

Brown Sugar and Pecan Topping

½ cup all-purpose flour
½ cup brown sugar packed
1 cup pecans roughly chopped
1 teaspoon ground cinnamon
4 tablespoons butter melted

Instructions

Preheat oven to 375° F (190° C). Grease a 9x13 oven-safe baking dish with a little butter.
Bake the sweet potatoes for 45-60 minutes, until they are easily pierced with a fork. Let them cool for 10 minutes before mashing.
6-8 medium sweet potatoes
Use a potato ricer or masher to mash the sweet potatoes into a large mixing bowl.
Combine the sweet potatoes, brown sugar, kosher salt, butter, spices, vanilla extract, and eggs with a hand mixer until the sweet potato mixture is creamy and well combined.
1 cup light brown sugar, ½ teaspoon kosher salt, 8 tablespoon unsalted butter, 2 teaspoon vanilla extract, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 3 large eggs
Pour the sweet potato mixture into your prepared baking dish and smooth the top. Set it aside.
Mix the pecan topping ingredients together in a medium-sized bowl with a rubber spatula or with clean hands, it doesn't have to be perfectly well mixed, but just barely coming together. Sprinkle the mixture generously and evenly over sweet potatoes in the baking dish.
½ cup all-purpose flour, ½ cup brown sugar, 1 cup pecans, 1 teaspoon ground cinnamon, 4 tablespoons butter
Bake in the preheated oven for 50-55 minutes, the topping should be brown and crunchy. Let cool for at least 5 minutes before serving.

Notes

Make Ahead + Freezer Instructions

1. Prep the filling. Spread the mashed sweet potato layer into the casserole dish, cover, and refrigerate up to 3 days.
2. Mix the topping. Store the pecan streusel separately in a zip-top bag in the fridge.
3. Bake on the big day. Sprinkle the topping over the casserole and bake until golden and bubbly.

Freezer option: Assemble the casserole without the topping, wrap tightly in plastic wrap + foil, and freeze up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

Nutrition