Topped with a caramel-like cinnamon-infused pecan topping, this luscious Sweet Potato Casserole has oodles of flavor. Perfect as a holiday feast side dish or any time you’re craving sweet potatoes, this easy peasy casserole cooks up light and fluffy and loaded with flavor.
I will admit that this isn’t the prettiest casserole out there, but what it’s missing in looks it makes up for in flavor. The nutty pecans complement the natural sweetness of the sweet potatoes, and the cinnamon-sugar topping isn’t too sweet. Perfectly balanced and loaded with flavor, this is one side dish you can’t do without.
What You Need To Make Sweet Potato Casserole with No Marshmallows!
- Baked sweet potatoes – leftovers work really well for this dish or use your air fryer to roast sweet potatoes
- Eggs
- Salt
- Pepper
- Pecans – chopped into pieces
- Brown sugar
- Cinnamon
How To Make This Easy Sweet Potato Casserole Recipe
For a full list of ingredients and instructions, scroll down to the recipe card.
The hardest part of making this Sweet Potato Casserole is baking the sweet potatoes ahead of time. Make them the day before, and you’ll be all set!
- Using a hand mixer, mix the cooked and cooled sweet potatoes, eggs, salt, and pepper.
- Add the sweet potato mixture to an 8 x 8 casserole dish (or similarly sized oven-safe baking dish). I use an off-set spatula to help with this job.
- In a separate bowl, combine the brown sugar, cinnamon, and pecans. Sprinkle this liberally over the top of the casserole.
- Cover with aluminum foil and bake at 350-F for 45-60 minutes or until the sugar is melted and caramelized on top and the edges are bubbly. Remove the foil halfway through the cooking time.
- Enjoy!
Chef Jenn’s Tips
With a lovely nutty topping and just the right amount of sugar, this easy Sweet Potato Casserole recipe is always a hit at the table. Here are a few tips and tricks to make it perfectly every time.
- Make your sweet potatoes ahead of time and let them cool. That way you can get the skin off them easily and without burning your fingers.
- Don’t add the egg to hot sweet potatoes or you run the risk of cooking the egg.
- Cooking time varies based on the size of your casserole dish and how cold the sweet potatoes were when you popped the casserole into the oven.
- Using a hand blender gives your sweet potato filling a nice smooth texture. But if you prefer it a bit chunkier, mash the sweet potatoes with a fork or a potato masher.
What To Serve With This Easy Sweet Potato Casserole
This Sweet Potato Casserole with pecans is the perfect side dish on a holiday table. With turkey, stuffing, gravy, and veggies, it’s a full meal. Or, serve this sweet potato casserole with pecan topping with Creamed Corn and steaks for a tasty alternative.
Frequently Asked Questions
You can prepare the full recipe ahead of time and pop it into the fridge BEFORE baking. Then, about an hour before you’re ready to eat, pop it into the oven. Or, just make the sweet potatoes ahead of time and put them into the fridge to cool. It’ll be easy to make this recipe once the sweet potatoes are cooked and cooled.
You can reheat this casserole in the microwave on medium power until heated through, or cover it with foil and reheat it in a low oven – about 325-F.
Yes! You can freeze it either before or after baking. Simply wrap it tightly in plastic and freeze for up to three months. The only issue is that the pecans will lose their crunch during the freezing/thawing process.
Step By Step Process
Sweet Potato Casserole
Add Preferred SourceEquipment
- 8 x 8 casserole dish
Ingredients
- 4 cups cooked sweet potatoes about 2 large
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chopped pecans
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Using a hand mixer , mix the cooked and cooled sweet potatoes, eggs, salt, and pepper.
- Add the sweet potato mixture to an 8 x 8 casserole dish (or similarly sized oven-safe baking dish). I use an off-set spatula to help with this job.
- In a separate bowl, combine the brown sugar, cinnamon, and pecans. Sprinkle this liberally over the top of the casserole.
- Cover with aluminum foil and bake at 350-F for 45-60 minutes or until the sugar is melted and caramelized on top and the edges are bubbly. Remove the foil halfway through the cooking time.
Notes
Chef Jenn’s Tips
With a lovely nutty topping and just the right amount of sugar, this easy Sweet Potato Casserole recipe is always a hit at the table. Here are a few tips and tricks to make it perfectly every time.- Make your sweet potatoes ahead of time and let them cool. That way you can get the skin off them easily and without burning your fingers.
- Don’t add the egg to hot sweet potatoes or you run the risk of cooking the egg.
- Cooking time varies based on the size of your casserole dish and how cold the sweet potatoes were when you popped the casserole into the oven.
- Using a hand blender gives your sweet potato filling a nice smooth texture. But if you prefer it a bit chunkier, mash the sweet potatoes with a fork or a potato masher.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
My dad has been asking me to make Sweet Potato Casserole since my mother passed away but I didn’t have her recipe. I am going to make this recipe for him for Thanksgiving. Thank you for the recipe!!
Delicious! I love using pecans for the topping instead of marshmallows.
Move over candied yams. This sweet potato casserole is going to be front and center at Thanksgiving this year!! Thank you for sharing!
It’s great to have a recipe for sweet potato casserole without the marshmallows – delicious!
Can canned sweet potatoes be used?
Sure! Just make sure they are well drained! ~Jenn
Yum! This is my favorite side dish at Thanksgiving!