Whether it’s just southern-style diced or sliced sweet potatoes candied and covered in marshmallows, or mashed sweet potatoes spread out in a dish, there is always some form of sweet potato casserole available on Thanksgiving at my house.
A traditional sweet potato casserole recipe usually calls for the use of pecans.
Well, I just don’t like ‘em! They’re too crunchy and hurt my teeth.
So I created my own recipe for the BEST sweet potato casserole without pecans so I could still enjoy the sweet, starchy goodness without picking off the topping or digging nuts out of the filling.
This easy sweet potato casserole recipe does still have a streusel topping – just without pecans mixed in.
And I like to put marshmallows on top of the streusel! Many people just do one or the other, but since I really only make this “fancy” recipe once a year, I like to go all out.
The sweetness makes it an appealing casserole for my kids, too. In fact, this recipe could pass for a healthier dessert!
Speaking of sweetness, I’ve got some great ideas for Thanksgiving desserts you’re gonna want to see! (The butter pecan milkshake is amazeballs.)
The Best Sweet Potato Casserole Recipe Ever
Well, I think it is, anyway!
While I don’t cater to any particular diet, this recipe does happen to be gluten-free and vegetarian.
The reason this recipe is so great is because of how versatile it is.
Want to make this sweet potato casserole recipe with canned yams? You can do it.
Want to leave off the topping from your sweet potato casserole (basically making it baked mashed sweet potatoes)? That’s just fine.
Do you like the recipe, but really wish it DID have nuts? Just add them in!
This is just a simple baked sweet potato casserole recipe that you can customize to suit you.
If you need it lower in fat or sugar, cut them down a bit or substitute them. They’re still gonna taste good – I promise!
My kids actually beg to eat this.
And while I wouldn’t exactly advertise this as a healthy Thanksgiving side dish (due to all the sugar and butter), it’s actually not that bad! Each awesome side serving is just over 200 calories, and that’s counting the streusel AND marshmallows!
I like to show you exactly what ingredients I use in my recipes. I do almost all of my grocery shopping at Wal-mart and usually buy the Great Value brand when available.
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How to Make Sweet Potato Casserole
Ingredients Needed
For the Filling:
- 3lb sweet potatoes
- 6 Tbsp butter, softened
- ½ cup milk (not skim)
- ½ cup packed light brown sugar
- ½ tsp vanilla extract
- ½ tsp salt (optional)
- 2 eggs
For the Topping:
- 1 cup flour
- ¾ cup packed light brown sugar
- 4 Tbsp butter, melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 cups mini marshmallows
1. Cook the Sweet Potatoes
You can use whatever method you prefer (microwave, oven, or boiling), but since I don’t want skins in my casserole and I don’t like waiting for potatoes to cool before peeling, I like to boil them.
Just peel the skins off with a knife or potato peeler (I use my red Pioneer Woman peeler), chop the potatoes into one-inch chunks, and cover them in cold water.
Bring to boiling from cold, turn down to medium-low, cover and simmer for about 20 minutes or until tender (a fork should pierce through easily), then drain.
I highly recommend a pot with a locking colander lid, it makes the process super-easy.
When the potatoes have been cooking for about 10 minutes, preheat the oven to 375 degrees.
If it’s Thanksgiving and you’re trying to cook other casseroles at the same time that all say 350, that’s okay – just cook this one at 350 until it’s mostly set.
It’ll cook fine pretty much anywhere between 350 and 400, so 375 is not a hard-and-fast rule.
2. Mash the Sweet Potatoes
Transfer the drained sweet potatoes to a large mixing bowl that came with your stand mixer (I swear by my KitchenAid).
Now, some people like to mash the sweet potatoes, melt the butter, and mix it with the next several ingredients separate from the sweet potatoes, then stir the two together.
I say that’s too much dang work.
Just put your softened butter, milk, brown sugar, vanilla extract, salt, and eggs right into the bowl with the hot cooked sweet potatoes and mix-mash with your mixer until smooth, occasionally scraping the sides and bottom to make sure all the potatoes get in there.
If you’re using that KitchenAid mixer, use this attachment – the wire whisk will get clogged too easily.
Just don’t overbeat the sweet potatoes or they could start to develop a gummier texture. It’s okay to have some small chunks left in your casserole!
3. Spread Mash into Casserole Dish
Make sure you’ve lightly greased a 9×13 baking dish with cooking spray first. I like to use pretty white dishes for holiday spreads, but a glass Pyrex will work just as well.
Take a spoon, spatula, or whatever you have handy and spread the mashed sweet potatoes evenly throughout the baking dish.
4. Add Streusel Topping
In a small bowl, combine the flour, brown sugar, melted butter, cinnamon, and nutmeg.
Mix with a fork until clumpy but well combined.
Using your clean fingers, sprinkle the streusel over the casserole by letting it fall through your fingers while gently rubbing them together.
That sounds way more complicated than it is. Just sprinkle it on.
5. Bake for About 20 Minutes
This number can vary greatly depending on how many other things you’ve got in the oven and what temperature you’re actually cooking at.
Basically, if the filling has gotten slightly darker orange in color and/or the streusel has just started to harden, it’s time to remove the casserole from the oven.
6. Add Marshmallows
This is my absolute favorite part! Gooey, browned marshmallows are just so delicious.
Top the casserole with however many marshmallows you like (keeping in mind they will expand in the heat, so you don’t need to drop a solid layer over the streusel).
For visual purposes, I used a scattering of mini marshmallows, but you can use a lot more (or even use larger marshmallows, if you prefer).
7. Bake Another 10-15 Minutes
Now you want both the casserole and the marshmallows to be done before you take the casserole out.
The marshmallows should be both fluffy and brown (not burnt) on top.
Voila! You have a fresh, tasty sweet potato casserole WITHOUT pecans.
FAQ & How to Customize
Q: Can I use canned sweet potatoes in this casserole?
A: YES! At Thanksgiving, I try to make all of my cooking as homemade as possible, but there is no shame in saving time and energy when making a full spread.
Using canned sweet potatoes will cut about an HOUR of prep and cook time from this recipe!
If using canned yams or sweet potatoes (it’s the same thing, I assure you), just drain all the liquid and rinse any remaining syrup off the potatoes.
It’s easiest to do this in a fine mesh colander (since the potatoes are soft and you don’t want to lose any chunks).
I would use two 29-ounce cans of Bruce’s Canned Yams, but any brand is fine.
Q: Six tablespoons of butter seems like a lot. Can I use less?
A: Four tablespoons should get the job done, I just like this particular Thanksgiving side dish to taste a bit richer.
Q: Why can’t I use skim milk?
A: Honestly, it’s just like water. You want a little fat in mashed sweet potatoes.
If you don’t have whole milk (or even 1% or 2%), you could even use half-and-half.
If using heavy whipping cream (which is also totally fine), make sure you cut the butter down to 4 Tbsp.
Q: Can this be made with less sugar?
A: You could go down to ⅓ cup in the streusel and be fine, but I wouldn’t go lower.
Actually, if anything, I recommend going all the way up to a whole cup depending on your tastes!
Q: Can I make sweet potato casserole without eggs?
A: Absolutely. The eggs just help it “set up” into a firmer casserole that’s easier to dish out and adds only a tiny amount of flavor.
But if you’re okay with the possibility of it turning into a mushy mess after the first spoonful is lifted out, you don’t have to use eggs.
Q: Can I use pumpkin spice instead of cinnamon and nutmeg?
A: That would be absolutely fine! You can really use any spices you have on hand that you like, or completely omit them altogether (it’ll still taste good with the brown sugar and butter).
I just think cinnamon and nutmeg give the casserole a more fall-friendly vibe, perfect for a Thanksgiving side dish.
Q: Can I use big fat marshmallows instead of mini ones?
A: 100%!! In fact, it’s entirely possible I use big marshmallows MORE often than I use the mini ones on sweet potato casserole.
They fluff up so huge and create a nice-looking cover over the casserole.
Just make sure you give each one plenty of space to expand so they’re not bubbling up and taking over your casserole dish!
Q: Do I have to put the streusel on top? How about the marshmallows? Not a big fan.
A: I hear you. You actually don’t have to put either topping on the casserole – you can just bake the mash until it’s mostly set and your casserole is done!
But I recommend adding at least the streusel or the marshmallows because they help make the casserole pretty. I also believe the sweetness pairs very well with sweet potatoes.
If I had to pick only one topping, it would for sure be marshmallows.
Q: Why do you make this without pecans, you rogue?
A: Look, if pecans mean that much to you, it’s quite simple to just add them back into the casserole.
You can fold in ½ cup of pecans to the sweet potato mash before spreading it in the casserole, or throw ½ cup of chopped pecans into the streusel topping mix.
Heck, you could do both if you really love pecans, you weirdo.
Q: Can I make this casserole ahead of time?
A: This is a perfect make-ahead sweet potato casserole for Thanksgiving (or any time)!
You can spread the mashed sweet potatoes in the casserole, cover them, and refrigerate them for up to two days or freeze them for up to three months.
On the day you want to bake them, allow the thawed casserole to sit at room temperature for an hour before adding the streusel and baking as directed.
Letting it sit helps reduce the risk of your cold baking dish breaking in the hot oven!
Once baked, the casserole can be covered with foil and will stay good and warm for at least 30 minutes.
Just keep in mind that when covering up before eating, the marshmallows may deflate and take on a more chewy (though not gross) candy texture.
If you need to cover the casserole before serving, I urge you to only use the streusel topping (or toss on the marshmallows and bake another 10 minutes right before eating).
Recipe Card
Yield: 16 1/2-cup servings
Sweet Potato Casserole Without Pecans
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes
No one will say “I don’t like sweet potatoes” at Thanksgiving ever again after tasting this sweet potato casserole! So sweet it’s sinful, a spread of mashed sweet potato is covered with a crunchy streusel topping and hidden by fluffy, gooey marshmallows.
Ingredients
- For the Filling:
- 3lb sweet potatoes
- 6 Tbsp butter, softened
- ½ cup milk (not skim)
- ½ cup packed light brown sugar
- ½ tsp vanilla extract
- ½ tsp salt (optional)
- 2 eggs
- For the Topping:
- 1 cup flour
- ¾ cup packed light brown sugar
- 4 Tbsp butter, melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 cups mini marshmallows
Instructions
- Peel sweet potatoes and cut into 1-inch chunks. In a large pot, cover potatoes in cold water. Bring to a boil. Turn down to medium-low, cover and gently boil for about 20 minutes. About halfway through boiling, preheat the oven to 375 degrees. Once tender, drain the potatoes and transfer to a large mixing bowl.
- Add the butter, milk, brown sugar, vanilla, salt, and eggs to the mixing bowl with potatoes. Mix until combined, being careful not to overmix the potatoes. Some small lumps are okay.
- Spread the mashed sweet potatoes evenly throughout a lightly greased 9x13 casserole dish.
- In a small bowl, combine the flour, brown sugar, melted butter, cinnamon, and nutmeg. Mix with a fork until clumpy but well-combined. If it’s too wet, add more flour until it reaches a rougher sprinkling consistency. Sprinkle evenly over all of the mashed sweet potatoes.
- Bake, uncovered, at 375 for about 20 minutes.* When you remove it, the casserole should be slightly darker and the streusel just beginning to harden.
- Sprinkle marshmallows over the casserole. They do not need to fully cover, because they will expand in the heat. Bake another 10-15 minutes until marshmallows are fluffy and golden brown (not burnt) on top.
Notes
*If not adding marshmallows, just bake for 30-35 minutes until the casserole is mostly set and the streusel is somewhat hardened.
Recommended Products
Gotham Steel 5 Quart Stock Multipurpose Pasta Pot with Strainer Lid
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer
DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Home Decor Gifts, White
Nutrition Information
Yield
16Serving Size
1/2 cup
Amount Per ServingCalories 227Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 264mgCarbohydrates 27gNet Carbohydrates 25gFiber 2gSugar 12gProtein 3g
Nutrition information is based on the manufacturer labels for each ingredient, and may not always be accurate.
Rate & Review
If you decide to make this sweet potato casserole without pecans for Thanksgiving this year (or just, you know, on a regular weeknight), please let me know if you like it!
You can rate and review it (just click on the “Write a Review” tab next to the “Comments” tab below).
If you’re making more than just a side dish, check out this super-comprehensive list of Thanksgiving recipes.
You’ll find ways to cook turkey, sides, AND desserts.
I’ve also got an extremely helpful Thanksgiving planner printable for those of you hosting the big feast this year!
Did you like it with both the streusel and marshmallow, or did you leave one off? What would you do differently next time?
I’d love to hear your thoughts in the comments below!
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