Sweet Potato Casserole (Without Marshmallows)

Sweet Potato Casserole being served from a white baking dish with a silver spoon, on a white and linen cloth background.

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5 from 2 votes

Sweet Potato Casserole (Without Marshmallows)

An easy sweet potato casserole recipe with a perfectly crunchy brown sugar and pecan streusel topping.

Prep Time20

Cook Time1

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 354kcal

Author: Helen

Ingredients

4 medium sweet potatoes (Note 1)
1 egg room temperature
2 tbsp brown sugar
¼ cup milk
½ tsp vanilla extract
½ tsp ground cinnamon
salt (taste)

Topping

¾ cup all-purpose flour
¼ cup butter
3 tbsp brown sugar
¾ cup pecans (Note 2)

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish. A 9x9 inch (23x23 cm) dish should work well for this recipe.
Peel the sweet potatoes and cut them into even sized pieces, then place them in a large pot. Cover them with water and bring to boil.
Cook the sweet potatoes for about 15-20 minutes, or until they are fork-tender. Drain and let them cool for a few minutes.
While the sweet potatoes are cooking, you can prepare the topping. In a small bowl, rub the butter and flour together with your hands until you get a crumbly but chunky consistency.
Mix in the sugar and pecans and set aside.
Place the cooked sweet potatoes in a large mixing bowl. Mash them using a potato masher or a fork until they are smooth.
In a separate bowl, beat the egg, then add the sugar, milk, salt, and vanilla extract. Mix well to combine.
Pour the egg mixture into the mashed sweet potatoes and stir until everything is thoroughly combined.
Transfer the sweet potato mixture to the prepared baking dish and spread it evenly.
Sprinkle the topping over the sweet potato mixture.
Cover with foil and bake in the preheated oven for about 15-20 minutes. Then remove the foil and bake for another 20 minutes until the casserole is heated through, and the pecans are lightly toasted.
Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

Sweet potatoes: We've tested this recipe with Beauregard sweet potatoes, and they're the perfect choice for a casserole. They bring that sweet, creamy goodness, and you can easily find them at most grocery stores.
Pecans: Can be substituted with walnuts.

Storing and making ahead:

Cooked sweet potato casserole tastes great the next day and can be stored in the fridge for up to 3 days and reheated using the oven or microwave. To make ahead the best thing to do is prepare the sweet potato filling and topping and store them separately until you are ready to bake and assemble the crumble.

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