When you think about cozy, family-style holiday meals, there’s almost always a warm casserole sitting at the table. For many, sweet potato casserole instantly comes to mind.

While the marshmallow-topped version has its own fan base, this Sweet Potato Casserole with Pecans (No Marshmallows) is a little more grown-up, a little more refined, and, frankly, even more flavorful. It’s sweet, nutty, lightly spiced, and finished with a crunchy pecan topping that turns golden brown in the oven.

sweet potato casserole with pecans recipe

This recipe works beautifully for Thanksgiving, Christmas, or any gathering where you want a dish that feels both comforting and elegant. Sweet potatoes bring natural sweetness and creaminess, while pecans add contrast with their rich crunch. There’s just the right balance of sugar and spice, but without being heavy or overwhelming. The result is a casserole that pleases both kids and adults—perfect for when you need a side dish that appeals to everyone.

And here’s what I love most: it’s straightforward to make. You don’t need tricky techniques or a long list of ingredients. With a little boiling, mashing, mixing, and baking, you’ll have a dish that looks festive and tastes unforgettable.

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The Core Elements That Make This Casserole Work

The beauty of this dish lies in how each ingredient plays its part:

Sweet Potatoes – The star of the show, lending natural sweetness, creamy texture, and a healthy dose of vitamins.
Butter – Brings richness and smoothness, helping the casserole feel indulgent without being too heavy.
Sugar (granulated + brown) – Provides sweetness and caramel-like depth, balancing the earthy flavor of sweet potatoes.
Milk – Keeps the mash soft and moist, preventing dryness.
Eggs – Add structure, helping the casserole hold together when baked.
Vanilla Extract & Cinnamon – Flavor enhancers that turn simple mashed potatoes into something fragrant and warm.
Pecans – Create the irresistible crunch in the topping, making every bite texturally exciting.
Flour – Helps bind the topping, ensuring it bakes into a crisp rather than staying loose.

Together, these elements create a casserole that is creamy, sweet, and crunchy all at once.

Ingredients You’ll Need

Here’s the exact ingredient list from the inspiration recipe, with some quick notes on what each does:

Ingredients

For the Sweet Potato Base
4 cups mashed sweet potatoes (about 4 medium sweet potatoes) – Naturally sweet and creamy; the backbone of the dish.
½ cup sugar – Balances the earthy notes of the potatoes with sweetness.
2 eggs, beaten – Add body so the casserole sets nicely.
½ cup milk – Keeps the mash moist and smooth.
½ cup butter, melted – Adds richness and a velvety texture.
1 teaspoon vanilla extract – A warm flavor booster that rounds out the sweetness.
1 teaspoon cinnamon – Adds gentle spice and warmth, pairing perfectly with sweet potatoes.
For the Pecan Topping
1 cup chopped pecans – Provide crunch and nuttiness for contrast.
1 cup brown sugar – Caramel-like sweetness that crisps in the oven.
⅓ cup flour – Helps bind the topping so it bakes into a crumble.
⅓ cup butter, melted – Brings everything together and ensures the topping browns beautifully.

Equipment You’ll Need

Large pot – For boiling sweet potatoes until tender.
Mixing bowls – One for the base and one for the topping.
Hand mixer or potato masher – To mash the sweet potatoes smoothly.
9×13-inch baking dish – The perfect size to bake and serve this casserole.

Directions

Start by preheating your oven to 350°F (175°C). While it warms, peel and chop your sweet potatoes, then place them in a large pot of water. Bring to a boil and cook until they’re fork-tender, usually around 15–20 minutes. This step ensures your mash will be creamy rather than lumpy.
Drain the potatoes well, then mash them using a potato masher or hand mixer. At this stage, stir in sugar, melted butter, beaten eggs, milk, vanilla, and cinnamon. Mixing while the potatoes are still warm helps the butter and sugar incorporate smoothly. The eggs give the mixture structure, ensuring it sets while baking.
Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly inside. Smooth the top with a spatula for even baking.
Next, in a separate bowl, mix together pecans, brown sugar, flour, and melted butter. The flour binds the topping so it bakes into a cohesive crunchy layer. Scatter this mixture evenly across the sweet potato base.
Bake for 30–35 minutes until the top is golden brown and slightly crisp. Let it cool for 5–10 minutes before serving. This rest time allows the casserole to set, making it easier to slice and serve.

how to make sweet potato casserole with pecans

Dietary Needs & Healthy Swaps

Lower Sugar: Cut both white and brown sugar in half for a lighter version.
Dairy-Free: Swap butter for vegan butter and milk for almond or oat milk.
Gluten-Free: Use a gluten-free flour blend in the topping.
Nut-Free: Replace pecans with rolled oats mixed with coconut flakes for crunch.

Nutritional Snapshot

Here’s what one serving (about 1/12 of the casserole) provides:

Nutrient	Amount (approx.)	Why It Matters
Calories	280	Moderate—works well as a side.
Protein	4g	Small but helps balance the carbs.
Carbohydrates	38g	Sweet potatoes + sugars provide quick energy.
Fiber	5g	Supports digestion and helps you feel full.
Fat	13g	Mostly from pecans and butter—adds richness.
Vitamin A	300% DV	Excellent for vision, skin, and immune health.
Vitamin C	30% DV	Adds an immunity boost.
Potassium	15% DV	Helps regulate fluid balance and muscle function.

What This Means for You

The dish is vitamin-rich, especially in Vitamin A, thanks to the sweet potatoes.
It’s a bit higher in fat and sugar, so portion control helps when serving.
Pecans add healthy fats, making the dish satisfying and energy-rich.
When paired with lean protein and vegetables, this casserole fits beautifully into a balanced holiday meal.

Budget-Friendly Adjustments

Buy sweet potatoes in bulk—they store well and are often cheaper by the bag.
Use store-brand butter, sugar, and flour for cost savings.
Pecans can be pricey—swap half for oats if needed without losing crunch.

Creative Leftover Uses

Next-Day Breakfast: Heat leftovers and top with plain yogurt for a sweet-savory morning dish.
Stuffed Wraps: Spread some inside a tortilla with roasted veggies for a unique lunch.
Soup Thickener: Blend leftover casserole into vegetable soup for added sweetness and body.

How to Keep It Fresh Longer

Fridge: Store covered for up to 4 days.
Freezer: Freeze tightly wrapped portions for up to 2 months. Reheat at 350°F until warmed through.
Reheat Tip: Cover with foil when reheating to prevent the topping from burning.

Troubleshooting in Q&A Form

Q: My casserole turned out watery. What happened?
A: Likely too much liquid was added or the potatoes weren’t drained well. Make sure to drain thoroughly before mashing. You can also reduce the milk slightly if your potatoes are very moist.

Q: The topping didn’t crisp up. How can I fix this?
A: If the topping feels soggy, try baking for an extra 5–10 minutes. Also, make sure your butter is melted and your topping is spread evenly—it needs that fat-sugar balance to crisp.

Q: Can I make this ahead of time?
A: Yes. Assemble the base and topping separately. Store the base in the fridge, and add the topping just before baking. This keeps the pecans crunchy.

Q: My casserole tastes too sweet. Can I reduce the sugar?
A: Absolutely. Sweet potatoes are naturally sweet, so you can safely cut the sugar in half without losing flavor.

Q: The casserole didn’t set well. Why?
A: The eggs are essential for structure. Make sure they’re fully beaten and incorporated into the warm potato mixture.

Sweet Potato Casserole with Pecans (No Marshmallows)

Recipe by JaveriaCourse: Appetizers

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes