Creamy No Marshmallow Sweet Potato Casserole (Print Version)

Rich, savory No Marshmallow Sweet Potato Casserole. My family's favorite holiday side, full of warm spices and a crunchy pecan topping. So comforting!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - 4 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup heavy cream
04 - 1/4 cup pure maple syrup
05 - 1/4 cup light brown sugar, packed
06 - 1 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp salt

→ Crunchy Topping

10 - 1 cup chopped pecans
11 - 1/4 cup light brown sugar, packed
12 - 2 tbsp all-purpose flour
13 - 1/4 cup unsalted butter, softened

# Instructions:

01 - First things first, get those sweet potatoes ready! Peel them, then chop them into roughly 1-inch chunks. This helps them cook evenly. Toss them into a large pot and cover them with cold water. Add a generous pinch of salt to the water – this is where I always forget to salt the water, and then I kick myself later! Bring it to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy, if that makes sense. Drain them thoroughly; we don't want a watery casserole!
02 - Once drained, pop those hot sweet potatoes back into the pot or a large mixing bowl. Now for the fun part! Add the unsalted butter, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Grab your trusty potato masher (or a fork, honestly, whatever works!) and get to mashing. You want it smooth, but a few small lumps are perfectly fine – adds character, I say! Taste it here. Does it need a tiny bit more salt? A whisper more maple? Adjust to your heart's content. This is your No Marshmallow Sweet Potato Casserole, after all!
03 - In a separate medium bowl, we're going to whip up that glorious crunchy topping. Combine the chopped pecans, light brown sugar, all-purpose flour, and the remaining melted butter. Use your fingers to really mix it all together until it forms a crumbly, sandy texture. This is my favorite part, it just smells so good – nutty and sweet! I once tried to use a spoon and it just wasn't the same. Get in there with your hands; it’s messy but worth it. This topping is what makes this No Marshmallow Sweet Potato Casserole sing!
04 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish (or an equivalent oven-safe dish). Spoon the mashed sweet potato mixture evenly into the prepared dish. Smooth out the top with a spatula. Honestly, sometimes I just eyeball it, and it always turns out great. The beauty of a home-cooked dish, right? This base is going to be so rich and flavorful, it's already making my mouth water.
05 - Now, sprinkle that delicious pecan topping evenly over the sweet potato base. Don't be shy! Make sure to get a good distribution so every bite gets some crunch. Pop the dish into your preheated oven and bake for 25-30 minutes. You're looking for the topping to be golden brown and slightly crispy, and the casserole itself should be heated through and bubbly around the edges. Keep an eye on it, oven temperatures can be quirky!
06 - Once it's beautifully golden, carefully take your No Marshmallow Sweet Potato Casserole out of the oven. Let it cool for about 5-10 minutes before serving. This helps it set a little and prevents you from burning your tongue (ask me how I know!). The smell filling your kitchen right now? That's pure comfort. It should look creamy and inviting, with that irresistible crunchy topping. Seriously, this No Marshmallow Sweet Potato Casserole is a crowd-pleaser!

# Notes:

01 - Don't overmix the topping, or it can become more like a paste than a crumble.
02 - Store leftovers in an airtight container in the fridge for up to 4 days.
03 - I've tried using honey instead of maple syrup once; it was okay, but maple gives a deeper warmth.
04 - Serve this warm with a sprinkle of extra toasted pecans for an added crunch.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - large mixing bowl
04 - medium mixing bowl
05 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30 g
Total Carbohydrate: 30-35 g
Protein: 3-5 g

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