Name: Sweet Potato Casserole Without Pecans
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Southern
Ingredients: 3 lbs sweet potatoes; 6 Tbsp butter , softened; 1/2 cup milk , not skim; 1/2 cup packed light brown sugar; 1/2 tsp vanilla extract; 1/2 tsp salt , optional; 2 eggs; 1 cup flour; 3/4 cup packed light brown sugar; 6 Tbsp butter , melted; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 3 cups mini marshmallows

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My sweet potato casserole has become a must-have Thanksgiving side dish in my family. I don’t like pecans because their crunchiness hurts my sensitive teeth. Even though this is a sweet potato casserole without pecans, no one seems to care because it’s so delicious!

That’s because this sweet potato casserole has streusel topping AND mini marshmallows. It’s also got brown sugar in the mashed sweet potatoes and in the streusel topping. Basically, it tastes like a dessert, but I get away with calling it a side dish.

The sweetness makes it an appealing side dish for kids, too. It’s often the only thing on my kids’ plates besides mac and cheese and a roll. Don’t worry, this feeds a crowd! It’s baked in a 9×13 casserole dish so there’s plenty for my extended family each year.

Best Southern Sweet Potato Casserole Recipe

This recipe happens to be gluten-free and vegetarian. And it’s so versatile! Want to make this recipe with canned yams? You can do it. Want to leave off the toppings and just have mashed sweet potatoes? That’s just fine.

Do you like the recipe, but really wish it DID have nuts? Just add them in! If you need it lower in fat or sugar, cut them down a bit or substitute them. It’s still gonna taste good – I promise!

Sweet potato casserole ingredients including sweet potatoes, butter, brown sugar, flour, spices, and mini marshmallows.

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How to Make Sweet Potato Casserole

Ingredients Needed

For the Filling

3lb sweet potatoes
6 Tbsp butter, softened
½ cup milk (not skim)
½ cup packed light brown sugar
½ tsp vanilla extract
½ tsp salt (optional)
2 eggs

For the Topping

1 cup flour
¾ cup packed light brown sugar
6 Tbsp butter, melted
½ tsp cinnamon
¼ tsp nutmeg
3 cups mini marshmallows

1. Cook the Sweet Potatoes

You can use whatever method you prefer (microwave, oven, or boiling). Since I don’t want skins in my casserole, I like to boil them after peeling. Use a knife or potato peeler, chop the potatoes into one-inch chunks, and cover them in cold water.

Peeled sweet potato cut into orange cubes and wedges beside a whole sweet potato and red vegetable peeler on white marble.

Bring to boiling from cold, turn down to medium-low, cover, and simmer for about 20 minutes or until tender. When done, a fork should pierce them easily.

Drain the liquid. I highly recommend a pot with a locking colander lid, it makes the process super-easy.

Peeled and cubed sweet potatoes boiling in a stainless steel pot with a partially open lid on the stovetop.

When the potatoes have been cooking for about 10 minutes, preheat the oven to 375 degrees.

If it’s Thanksgiving and you’re trying to cook other casseroles at the same time that all say 350, that’s okay! Just cook this one at 350 for a few more minutes. It’ll cook fine pretty much anywhere between 350 and 400, so 375 is not a hard-and-fast rule.

2. Mash the Sweet Potatoes

Transfer the drained sweet potatoes to a large mixing bowl (ideally the one that comes with a KitchenAid). Put your softened butter, milk, brown sugar, vanilla extract, salt, and eggs right into the bowl and mix-mash with your mixer until smooth. Occasionally scrape the sides and bottom to make sure all the potatoes get mixed in.

If you’re using a KitchenAid mixer, use this attachment – the wire whisk will get clogged too easily.

Cooked sweet potato chunks with eggs, butter, brown sugar, and seasonings in a stainless steel mixing bowl.

Just don’t overbeat the sweet potatoes or they could start to develop a gummier texture. It’s okay to have some small chunks left in your casserole!

3. Spread Mash into Casserole Dish

Lightly grease a 9×13 baking dish with cooking spray. I like to use pretty white dishes for holiday spreads, but a glass Pyrex will work just as well.

Take a spoon or spatula and spread the mashed sweet potatoes evenly throughout the baking dish.

Smooth orange mashed sweet potatoes spread evenly in a white casserole dish before adding streusel and marshmallow toppings.

4. Add Streusel Topping

Flour, brown sugar, melted butter, and cinnamon in a stainless steel mixing bowl for homemade streusel topping.

In a small bowl, combine the flour, brown sugar, melted butter, cinnamon, and nutmeg. Mix with a fork until clumpy but well combined.

Homemade brown sugar streusel topping being combined with a fork in a stainless steel mixing bowl.

Using clean fingers, sprinkle the streusel over the casserole by letting it fall through your fingers while gently rubbing them together. (That sounds way more complicated than it is. Just sprinkle it on.)

Sweet potato casserole covered with homemade brown sugar streusel topping before adding mini marshmallows and baking.

5. Bake for 20 Minutes

If you’re baking multiple sides at once (such as a Thanksgiving), you’ll need to bake it a little longer than 20 minutes. You’ll know it’s done if the filling has gotten slightly darker orange OR the streusel has just started to harden. Don’t over-bake; it will get more oven time after you add marshmallows.

streusel cooking on top of mashed sweet potatoes

6. Add Marshmallows

Top the casserole with however many marshmallows you like. For visual purposes, I used a scattering of mini marshmallows, but you can use a LOT more. You can even use larger marshmallows, if you prefer!

Unbaked sweet potato casserole topped with brown sugar streusel and white mini marshmallows in a ceramic baking dish.

7. Bake Another 10-15 Minutes

You want both the marshmallows to be done before you take the casserole out. They should be both fluffy and brown (not burnt) on top.

Baked sweet potato casserole with golden toasted marshmallows and brown sugar streusel topping in a white baking dish.

single serving of sweet potato casserole on a plate

Tips for Making Sweet Potato Casserole

Use canned potatoes! Canned sweet potatoes (or canned yams) saves about an HOUR of prep and cook time. In a mesh colander, drain all the liquid and rinse off any syrup from the potatoes. Two 29-ounce cans should do it.
Reduce the fat! You don’t need six tablespoons. Four will get the job done. I just love rich sweet potatoes.
Adjust the sugar! You can use as little as 1/3 of a cup of brown sugar in the streusel, but don’t go lower. Alternatively, if you love a sweet casserole, go all the way to a whole cup!
Use your preferred toppings! If you don’t love streusel or marshmallows, you don’t have to use them. Or you can use just one of them. You can have the sweet potato mash by itself, or switch to a different topping altogether.
Add pecans back in! If you love this recipe but wish it had pecans, that’s an easy fix. Fold in 1/2 a cup of pecans to the sweet potato mash before spreading it in the casserole. Or add 1/2 a cup of crushed pecans to the streusel topping. Or both!

Why can’t I use skim milk?

Honestly, it’s not far from water. You want a little fat in mashed sweet potatoes. If you don’t have whole milk (or even 2%), you could use half-and-half. If using heavy whipping cream, make sure you cut the butter down to 4 Tbsp.

Can I make sweet potato casserole without eggs?

Absolutely. The eggs help it “set up” into a firmer casserole that’s easier to dish out. They add just a tiny amount of flavor. But if you’re okay with the possibility of your mash turning into a mushy mess after the first spoonful is lifted out, you don’t have to use eggs.

Can I use pumpkin spice instead of cinnamon and nutmeg?

That would be fine! You can really use any spices you have on hand that you like, or omit them altogether. It’ll still taste good with the brown sugar and butter. But cinnamon and nutmeg give the casserole a more fall-friendly vibe, perfect for a Thanksgiving side dish.

Can I use big fat marshmallows instead of mini ones?

100%!! I actually love doing this. Big marshmallows fluff up so huge when they bake and create a nice cover over the casserole.

Can I make this ahead of time?

This is a perfect make-ahead sweet potato casserole! Spread the mashed sweet potatoes in the casserole, cover, and refrigerate for up to two days. You can also freeze them for up to three months.

Thaw 24 hours before baking. On baking day, allow the thawed casserole to sit at room temperature for 30 minutes to an hour before adding the streusel and baking as directed. Letting it sit helps reduce the risk of your baking dish breaking in the hot oven!

Once baked, the casserole can be covered with foil and will stay good and hot for at least 30 minutes. If you use marshmallows, they may deflate and take on a more chewy (though not gross) candy texture from the trapped moisture. I recommend covering only after baking the streusel and planning to bake the marshmallows at the last possible moment.

Yield: 16 1/2-cup servings