Sweet Potato Casserole No Marshmallows: Creamy, Rustic Side (Print Version)

Rich Sweet Potato Casserole No Marshmallows, a creamy, rustic side that's secretly easy. A comforting dish for any meal, full of warm spices.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 3 lbs sweet potatoes, peeled and chopped
02 - 1/2 cup unsalted butter, softened (1 stick)
03 - 1/2 cup packed light brown sugar
04 - 1/2 cup heavy cream

→ Flavor Boosters

05 - 1 tsp vanilla extract (pure, please!)
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground nutmeg (freshly grated if you can)
08 - Pinch of ground cloves

→ Crunchy Pecan Topping

09 - 1 cup chopped pecans
10 - 1/4 cup packed light brown sugar
11 - 2 tbsp all-purpose flour
12 - 2 tbsp unsalted butter, melted

# Instructions:

01 - First things first, peel those beautiful sweet potatoes. Honestly, this is where I always make a mess, so grab a big bowl for the peels! Once they're peeled, chop them into roughly 1-inch chunks. Try to keep them somewhat uniform in size; this helps them cook evenly. Pop them into a large pot and cover with cold water, just enough to submerse them. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out, a trick I learned the hard way after bland batches. Bring it to a boil over medium-high heat.
02 - Once boiling, reduce the heat to medium and let those potatoes simmer until they're fork-tender. This usually takes about 15-20 minutes, depending on your potato chunks. You want them soft enough to mash easily, but not watery. Drain them really well, like, *really* well. Any excess water will make your casserole runny, and nobody wants that. Transfer the hot potatoes to a large mixing bowl. Now for the fun part: mash 'em up! I like a slightly chunky mash, but if you prefer super smooth, go for it. A potato masher works perfectly here, or an electric mixer if you're feeling fancy.
03 - To your mashed sweet potatoes, add the softened unsalted butter, brown sugar, heavy cream, vanilla extract, ground cinnamon, nutmeg, and that tiny pinch of ground cloves. Stir it all together until everything is combined and looks creamy and dreamy. Taste it! This is your chance to adjust the seasonings. Need more sweetness? Add a touch more brown sugar. Want more spice? Go for it! I always add a bit more cinnamon than the recipe calls for, it just smells and tastes so comforting.
04 - In a separate medium bowl, combine your chopped pecans, the remaining brown sugar, all-purpose flour, and melted butter. Mix it with your fingers until it resembles a coarse, crumbly mixture. This is going to give us that glorious crunch without any marshmallows! I remember one time I forgot the flour and the topping just kind of... melted into the potatoes. Oops! It still tasted good, but the texture wasn't quite right.
05 - Lightly grease a 9x13 inch baking dish. Pour your sweet potato mixture into the prepared dish and spread it evenly with a spatula. It should look smooth and inviting. Then, sprinkle that delicious pecan topping all over the top. Make sure it's evenly distributed so every bite gets some crunch. Pop it into your preheated oven at 375°F (190°C). I usually set a timer for 25 minutes first, just to peek.
06 - Bake for about 25-35 minutes, or until the Sweet Potato Casserole No Marshmallows is heated through, bubbly around the edges, and the pecan topping is beautifully golden brown and smells absolutely incredible. The kitchen will smell like a holiday dream, honestly. Once it's done, pull it out of the oven and let it cool for a few minutes before serving. This lets it set up a bit and prevents any unfortunate serving spills. Dig in!

# Notes:

01 - Always salt your sweet potato boiling water; it's a game-changer for flavor, I learned that the hard way.
02 - Cover leftovers tightly; this casserole keeps beautifully in the fridge for 3-4 days.
03 - If you're out of pecans, walnuts or a simple oat crumble make a great substitute for the topping.
04 - Serve this with a bright green salad to cut through the richness, it's a combo I adore.

# Equipment Needed:

01 - Large pot
02 - potato masher
03 - 9x13 baking dish
04 - mixing bowls
05 - spatula

# Nutrition (Per Serving):

Calories: 380 calories
Total Fat: 23g
Total Carbohydrate: 42g
Protein: 4g

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