Old Fashioned Sweet Potato Casserole (Without Marshmallows)
The Classic Sweet Potato Casserole, a Thanksgiving essential, consists of velvety, buttery mashed sweet potatoes paired with maple syrup, eggs, and a crispy pecan streusel topping. It's a convenient make-ahead addition that should always have a place on your holiday spread! You can either make it with or without marshmallows.
Ingredients
For Casserole
- 3 pounds sweet potatoes, about 3 large, peeled and cut into 1-inch chunks
- ¼ cup ½ stick unsalted butter, melted
- ¾ teaspoon kosher salt
- ¼ cup packed white sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
For the Streusel Topping
- ¼ cup ½ stick unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup flour or you can also use ground oatmeal
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped, and a few whole pecans for added texture
Instructions
- Prep. Preheat the oven temperature to 350°F and set an oven rack in the middle position.
- Cook the sweet potatoes. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
- Make the pecan streusel topping. Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.)
- Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
- Mash the potato filling. In a large mixing bowl, mash the cooked and drained sweet potatoes with a potato masher, hand mixer or just large fork until very smooth. You can leave it chunky as well. Totally your call!
- Add the melted butter, salt, sugar, and nutmeg, vanilla, maple syrup and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
- Bake. Transfer the sweet potato mixture to a 1-quart baking dish and spread evenly.
- Sprinkle the crunchy topping evenly over the sweet potato mixture and bake, uncovered, for about 35-40 minutes, or until the topping is nicely golden brown. Let cool slightly before serving.
Video
Notes
- To Store. Any leftovers can be placed in an airtight container and stored in the refrigerator for a maximum of 4 days. When reheating, you have the option of using either a microwave or an oven.
- To Reheat. Preheat your oven to 350°F, cover the casserole with foil, and bake for about 20-25 minutes until heated. For smaller portions, the microwave works well, though the topping may become soggy.
- Freezing. If you prefer to freeze the remaining casserole, you can do so for up to 3 months. To enjoy it again, thaw it overnight in the refrigerator before proceeding with the reheating instructions mentioned above.
- Make Ahead. You have a couple of options for preparing this sweet potato casserole ahead of time:
- Cook the sweet potatoes and prepare the streusel topping in advance, storing them separately in the fridge for up to 3 days. When ready, assemble and bake the casserole.
- Or you can refrigerate the already baked or unbaked casserole for up to 24 hours, then proceed to bake or reheat it in the oven.
Nutrition
Calories: 505kcalCarbohydrates: 75gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 71mgSodium: 427mgPotassium: 692mgFiber: 7gSugar: 42gVitamin A: 24553IUVitamin C: 4mgCalcium: 98mgIron: 2mg
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