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sweet potato casserole no marshmallows in a baking dish. A piece being held by serving utensil.

Sweet Potato Casserole with Pecans (No Marshmallows)

Mallory
This delicious Sweet Potato Casserole with crunchy pecans on top is a staple for Thanksgiving dinner with my family! We have been making some version of this for years, and it's always a favorite. The best part is that you can prep it in advance to get a head start on your cooking. 😊
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course appetizers and side dishes
Cuisine American
Servings 6 people

Equipment

Ingredients
  

For the Sweet Potato Mixture

  • 4 large sweet potatoes (about 3 lbs)
  • ¼ cup unsalted butter (softened)
  • 2 teaspoon vanilla extract
  • ¼ cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt (more to taste)
  • ¼ cup milk of choice
  • 2 eggs (at room temperature if possible)

For Brown Sugar Pecan Topping

  • 1 cup chopped pecans
  • 1 cup brown sugar (or coconut sugar)
  • ¼ cup flour
  • ¼ cup unsalted butter (melted and brought to room temperature)
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat the oven to 425℉ (218°C) and line a baking sheet with parchment paper for easy clean-up. Prep the sweet potatoes by washing them and poking holes in them with a fork. Place the sweet potatoes on the baking sheet and roast in the preheated oven for 45-60 minutes, until the skin of the potatoes begins to puff up and they are easily pierced with a fork. Time will vary depending on the size of your potatoes and the oven.
  • Prepare a 9x13 inch baking dish by spraying it with cooking spray. Turn down the oven heat to 350℉ (177°C). Remove the skins from the sweet potato and add them to a large bowl and mash them. You can use a potato masher if you prefer a chunkier consistency or a hand mixer if you prefer creamy sweet potatoes. I do it by hand. Add softened butter, maple syrup, vanilla extract, cinnamon, salt, and milk. Mix it well and give it a taste. Add more maple syrup or salt as needed.
  • Add in 2 whisked eggs and mix another 1-2 minutes. Add the sweet potato filling to the prepared baking dish and set aside. 
  • In a separate small bowl, make the topping by mixing the chopped pecans, flour, cooled melted butter, brown sugar, and cinnamon. Crumble the topping over the sweet potato base. Make sure it covers the whole casserole in an even layer. Bake at 350℉ (177°C) for 25-30 minutes in the oven until golden brown. Keep an eye on it the last 5 minutes because pecans can easily burn.
    Tip: melt the butter for the topping and let it come to room temperature before adding it.
  • Hint: You can run through the pecans with a knife, but an even easier way to prep them for the streusel topping is to pulse them in the food processor.

Video

Notes

Expert Tips
  • If making in advance, store the crumbles separate and add the topping just before serving.
  • Use cooled melted butter for the topping or it will dissolve the sugar.
  • For chunkier sweet potatoes, mix by hand. For creamier mix with a hand mixer.
Storage
  • Refrigerator - store leftover Sweet Potato Casserole in the fridge in an airtight container for up to 4-5 days.
To Make it Ahead of Time
One of my favorite parts about this recipe is that it can be prepped in advance. To do so, make the sweet potato mixture and the topping and store them separately in airtight containers in the fridge for 1-2 days. When you're ready to bake it, let the topping sit at room temperature for a few minutes to thaw and then crumble it on top of the sweet potato mixture and bake! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Keyword plant-based
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