Go Back
–+ servings
sweet potato casserole with pecans in a baking dish with a wooden spoon
Print

Sweet Potato Casserole without Marshmallows

This Sweet Potato Casserole without Marshmallows is made with a crunchy pecan streusel topping and a smooth, velvety blend of sweet potatoes with a touch of sweetness. This decadent side dish also pairs as dessert. Discover the perfect balance of richness and sweetness in every bite perfect for holidays and Thanksgiving.
Course Dessert, Side Dish
Cuisine American, soul food, Southern
Keyword sweet potato casserole with pecan topping, sweet potato casserole with pecans, sweet potato casserole without mashmallows
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 cups
Calories 250kcal
Author Brandi Crawford

Equipment

Ingredients

  • 2 1/2 -3 pounds sweet potatoes Cooked, mashed, and cooled.
  • 1/2 cup brown sweetener Light or dark will work for this recipe.
  • 2 eggs Must be at room temperature.
  • 1 teaspoon vanilla
  • 4 tablespoons unsalted butter Melted Measured solid, this is 1/4 cup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Pecan Streusel Topping

Instructions

  • Preheat oven to 375 degrees.
  • Grease a 9x13 baking dish to prevent sticking.
  • Combine the mashed sweet potatoes, eggs, butter, vanilla, brown sugar or sweetener, cinnamon, nutmeg, and salt in a mixing bowl.
  • Use a hand mixer to blend the ingredients at medium speed. You can also mix by hand or use a blender.
  • Pour the sweet potato mixture into the baking dish.
  • Combine the pecans, flour, melted butter, and brown sweetener or sugar in a bowl and stir.
  • Top the sweet potatoes with the pecan mixture. I like to ensure the casserole is fully covered. You may need a handful more of pecans to completely cover the casserole.
  • Bake for 20-25 minutes or until the topping has browned.
  • Cool before serving.

Notes

Air fried or baked sweet potatoes work best because they haven't been cooked in water so there is no risk of the dish turning watery.
If you're using boiled or baked sweet potatoes, ensure they are properly drained before mashing or pureeing them. Excess moisture from the cooking process can contribute to a watery casserole. Use a colander to drain the sweet potatoes well and let them sit for a few minutes to release any remaining moisture.
Be careful not to overcook the sweet potatoes, as this can lead to a higher water content. Cook them just until they are fork-tender, and avoid overboiling or overbaking, which can make them mushy and watery.
After baking, let the sweet potato casserole rest for a few minutes before serving. This allows the dish to set and firm up slightly, reducing the likelihood of excess moisture pooling.
Room temperature eggs blend more easily with other ingredients, such as sweet potatoes, butter, sugar, and spices. When eggs are at room temperature, they mix more readily with the other ingredients, resulting in a smoother and more uniform mixture. Cold eggs, on the other hand, can cause the mixture to curdle or result in small lumps.

Nutrition

Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g