🎉 Introduction
When it comes to holiday comfort food, Sweet Potato Casserole is an undisputed favorite — but this version takes the classic to a whole new level. Sweet Potato Casserole with Pecans (No Marshmallows) is rich, smooth, and perfectly balanced between sweet and savory.
Instead of a sugary marshmallow topping, this recipe features a buttery, golden pecan crumble that adds irresistible crunch and deep caramel flavor. The creamy mashed sweet potato base is enhanced with maple syrup, cinnamon, vanilla, and a touch of brown sugar — creating a warm, velvety bite that melts in your mouth.
It’s indulgent yet elegant, perfect for Thanksgiving, Christmas, or any dinner that calls for something truly special. Each spoonful is pure comfort — the creamy sweetness of the potatoes, the buttery nutty topping, and the aroma of cinnamon and vanilla combine to make this a dish everyone will remember.
🧰 Equipment Needed
Before you start, make sure you have everything ready to make this sweet and crunchy casserole perfection:
- Large pot (for boiling sweet potatoes)
- Potato masher or hand mixer
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Baking dish (9×13 inches)
- Oven mitts
🛒 Ingredients
Here’s everything you’ll need to make this rich and nutty Sweet Potato Casserole with Pecans (No Marshmallows):
For the Sweet Potato Base
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- ¼ cup unsalted butter
- ¼ cup milk
- ¼ cup pure maple syrup
- 1 cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
For the Pecan Topping
- 1 cup pecans, chopped
- ¼ cup flour
- ¼ cup unsalted butter (melted and cooled)
- ½ cup brown sugar
Optional Add-Ons
- ¼ teaspoon nutmeg for warmth
- 1 tablespoon orange zest for brightness
- ½ teaspoon ground ginger for spice depth
👩🍳 Directions
Follow these simple, step-by-step instructions for a Sweet Potato Casserole that’s creamy on the bottom, crunchy on top, and bursting with fall flavor.
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the Sweet Potatoes
- Peel the sweet potatoes and cut them into large cubes.
- Place them in a large pot and cover with cold water.
- Bring to a boil, then reduce to a simmer.
- Cook for 15–20 minutes, or until the potatoes are very tender.
- Drain well and return to the pot.
Chef’s Tip: Letting the potatoes sit for a minute after draining helps remove excess moisture — this keeps your mash creamy, not watery.
Step 3: Mash the Sweet Potatoes
- Mash the sweet potatoes until smooth and creamy using a masher or hand mixer.
- Add butter, milk, maple syrup, brown sugar, cinnamon, salt, vanilla, and eggs.
- Stir until everything is well combined and silky.
The mixture should be rich, fluffy, and slightly sweet with a buttery aroma — that’s the base of your casserole perfection.
Step 4: Prepare the Pecan Topping
- In a separate bowl, combine chopped pecans, flour, and brown sugar.
- Pour in the melted butter and stir until the mixture forms a crumbly texture.
Pro Tip: Don’t overmix — small clumps mean extra crunch!
Step 5: Assemble the Casserole
- Pour the sweet potato mixture into your prepared baking dish and smooth it into an even layer.
- Sprinkle the pecan topping evenly across the top.
You’ll notice the contrast already — creamy base, crumbly nutty topping — it’s going to bake into golden-brown bliss.
Step 6: Bake
- Bake uncovered for 35–40 minutes, or until the topping is golden and crisp.
- The sweet potato layer should be set and slightly puffed around the edges.
- Let the casserole rest for 10 minutes before serving — this allows the flavors to meld beautifully.
Step 7: Serve
- Scoop into generous portions and serve warm.
- For extra flavor, drizzle with a little maple syrup or sprinkle with flaked sea salt before serving.
Each spoonful delivers a heavenly contrast: soft, buttery sweet potatoes beneath a crunchy, caramelized pecan topping.
🍽️ Servings & Timing
- Servings: 8–10
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: ~1 hour
This dish is perfect for holiday feasts, Sunday dinners, or special gatherings.
🧊 Storage & Reheating
Sweet Potato Casserole with Pecans stores beautifully — perfect for making ahead or enjoying leftovers.
Refrigeration
- Cover tightly and store in the refrigerator for up to 4 days.
Freezing
- Cool completely, then cover with plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Oven: 350°F (175°C) for 15–20 minutes until warm and topping is crisp again.
- Microwave: Heat individual portions for 45–60 seconds.
For best texture, always reheat in the oven when possible.
🥄 Variations
There are so many delicious ways to customize your Sweet Potato Casserole with Pecans. Try one of these variations to make it your own:
1. Maple Pecan Casserole
- Use maple sugar instead of brown sugar in the topping for a deeper maple flavor.
2. Coconut Sweet Potato Casserole
- Add ¼ cup shredded coconut to the topping for a tropical flair.
3. Spiced Sweet Potato Casserole
- Mix in nutmeg, ginger, and allspice for a warm holiday spice blend.
4. Cream Cheese Swirl
- Add dollops of cream cheese into the sweet potato layer before baking for extra creaminess.
5. Orange-Maple Twist
- Add orange zest to the filling and a splash of orange juice to the topping for a fresh, citrusy balance.
6. Crunchier Topping
- Use half pecans and half oats in the topping for added texture.
7. Mini Casserole Cups
- Bake in individual ramekins for a dinner-party-worthy presentation.
❓ 10 FAQs
1. Can I make this casserole ahead of time?
Yes! Prepare it up to one day in advance, cover, and refrigerate. Add the topping just before baking.
2. Can I use canned sweet potatoes?
Yes — just drain well and mash before mixing with the other ingredients.
3. Can I make it dairy-free?
Absolutely! Substitute plant-based butter and non-dairy milk like almond or oat milk.
4. Can I use honey instead of maple syrup?
Yes — honey gives a slightly floral sweetness and works perfectly here.
5. Do I need eggs in the filling?
Eggs help bind the filling and give it structure, but you can skip them for a softer, pudding-like texture.
6. What kind of pecans work best?
Use raw or lightly toasted pecans — avoid salted or candied ones since the topping is already sweet.
7. Why is my filling runny?
It may not have baked long enough. Make sure the casserole sets and slightly puffs around the edges.
8. Can I double this recipe?
Yes — double the ingredients and bake in a larger dish for big gatherings.
9. Can I use yams instead of sweet potatoes?
Yes, but yams have a starchier texture and a slightly earthier flavor.
10. What can I serve with this casserole?
It pairs perfectly with roast chicken, turkey, beef tenderloin, or a fresh green salad.
🏁 Conclusion
Sweet Potato Casserole with Pecans (No Marshmallows) is everything you love about the traditional dish — rich, buttery, and sweet — but elevated with a crisp, nutty topping that adds the perfect texture contrast.
The combination of creamy mashed sweet potatoes infused with maple syrup, cinnamon, and vanilla, paired with the golden-brown pecan crumble, creates a symphony of flavors that feel comforting and festive.
Whether you’re making it for Thanksgiving, Christmas, or a cozy Sunday dinner, this casserole is a guaranteed crowd-pleaser. Every bite delivers the best of fall — sweet, spiced, and perfectly satisfying.
So grab your sweet potatoes and your favorite baking dish — it’s time to make a casserole that’s both classic and unforgettable.
Sweet Potato Casserole with Pecans (No Marshmallows) | Creamy, Buttery & Crunchy Perfection
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Method
- Follow these simple, step-by-step instructions for a Sweet Potato Casserole that’s creamy on the bottom, crunchy on top, and bursting with fall flavor.
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9×13-inch baking dish with butter or nonstick spray.
- Peel the sweet potatoes and cut them into large cubes.
- Place them in a large pot and cover with cold water.
- Bring to a boil, then reduce to a simmer.
- Cook for 15–20 minutes, or until the potatoes are very tender.
- Drain well and return to the pot.
- Chef’s Tip: Letting the potatoes sit for a minute after draining helps remove excess moisture — this keeps your mash creamy, not watery.
- Mash the sweet potatoes until smooth and creamy using a masher or hand mixer.
- Add butter, milk, maple syrup, brown sugar, cinnamon, salt, vanilla, and eggs.
- Stir until everything is well combined and silky.
- The mixture should be rich, fluffy, and slightly sweet with a buttery aroma — that’s the base of your casserole perfection.
- In a separate bowl, combine chopped pecans, flour, and brown sugar.
- Pour in the melted butter and stir until the mixture forms a crumbly texture.
- Pro Tip: Don’t overmix — small clumps mean extra crunch!
- Pour the sweet potato mixture into your prepared baking dish and smooth it into an even layer.
- Sprinkle the pecan topping evenly across the top.
- You’ll notice the contrast already — creamy base, crumbly nutty topping — it’s going to bake into golden-brown bliss.
- Bake uncovered for 35–40 minutes, or until the topping is golden and crisp.
- The sweet potato layer should be set and slightly puffed around the edges.
- Let the casserole rest for 10 minutes before serving — this allows the flavors to meld beautifully.
- Scoop into generous portions and serve warm.
- For extra flavor, drizzle with a little maple syrup or sprinkle with flaked sea salt before serving.
- Each spoonful delivers a heavenly contrast: soft, buttery sweet potatoes beneath a crunchy, caramelized pecan topping.
Notes
Yes! Prepare it up to one day in advance, cover, and refrigerate. Add the topping just before baking. 2. Can I use canned sweet potatoes?
Yes — just drain well and mash before mixing with the other ingredients. 3. Can I make it dairy-free?
Absolutely! Substitute plant-based butter and non-dairy milk like almond or oat milk. 4. Can I use honey instead of maple syrup?
Yes — honey gives a slightly floral sweetness and works perfectly here. 5. Do I need eggs in the filling?
Eggs help bind the filling and give it structure, but you can skip them for a softer, pudding-like texture. 6. What kind of pecans work best?
Use raw or lightly toasted pecans — avoid salted or candied ones since the topping is already sweet. 7. Why is my filling runny?
It may not have baked long enough. Make sure the casserole sets and slightly puffs around the edges. 8. Can I double this recipe?
Yes — double the ingredients and bake in a larger dish for big gatherings. 9. Can I use yams instead of sweet potatoes?
Yes, but yams have a starchier texture and a slightly earthier flavor. 10. What can I serve with this casserole?
It pairs perfectly with roast chicken, turkey, beef tenderloin, or a fresh green salad. 🏁 Conclusion Sweet Potato Casserole with Pecans (No Marshmallows) is everything you love about the traditional dish — rich, buttery, and sweet — but elevated with a crisp, nutty topping that adds the perfect texture contrast. The combination of creamy mashed sweet potatoes infused with maple syrup, cinnamon, and vanilla, paired with the golden-brown pecan crumble, creates a symphony of flavors that feel comforting and festive. Whether you’re making it for Thanksgiving, Christmas, or a cozy Sunday dinner, this casserole is a guaranteed crowd-pleaser. Every bite delivers the best of fall — sweet, spiced, and perfectly satisfying. So grab your sweet potatoes and your favorite baking dish — it’s time to make a casserole that’s both classic and unforgettable.
