Sweet Potato Casserole Recipe No Marshmallows Needed

Sweet potato casserole is a beloved dish that often graces holiday tables and family dinners alike. Traditionally topped with marshmallows, this casserole blends the natural sweetness of sweet potatoes with a rich, buttery topping that melts into a creamy, comforting delight.

However, if you’re looking to avoid marshmallows—whether due to dietary preferences, allergies, or simply wanting a less sugary topping—this recipe provides a fantastic alternative that doesn’t skimp on flavor or texture.

This sweet potato casserole recipe with no marshmallows highlights the natural sweetness and earthiness of the sweet potatoes while incorporating a crunchy, nutty pecan topping that adds a delightful contrast.

It’s simple to prepare, crowd-pleasing, and perfect for those who appreciate wholesome ingredients with a touch of indulgence. Whether you’re serving it as a side dish for Thanksgiving or craving a cozy, sweet treat any time of year, this casserole is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

This sweet potato casserole stands out because it retains all the classic flavors and comforting textures of the traditional dish, without relying on marshmallows. Instead, it uses a pecan and brown sugar crumble topping that provides a satisfying crunch and a rich, buttery flavor.

It’s naturally sweetened with maple syrup and a hint of cinnamon and nutmeg, making it both delicious and nourishing.

Another reason to love this recipe is its versatility. It’s easy to tweak for vegan or gluten-free diets by substituting ingredients, and it pairs beautifully with a wide range of mains.

Plus, it’s perfect for meal prep—you can assemble it in advance and bake it just before serving. It’s a healthier, crowd-pleasing alternative that everyone will enjoy.

Ingredients

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, softened
• ⅓ cup pure maple syrup
• ½ cup brown sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup milk (dairy or plant-based, for vegan option)
• ½ teaspoon salt
• 1 cup pecans, chopped
• ¼ cup all-purpose flour (or gluten-free flour)

Equipment

• Large pot for boiling sweet potatoes
• Mixing bowls
• Hand mixer or potato masher
• Measuring cups and spoons
• Baking dish (9×13 inch recommended)
• Spatula or wooden spoon
• Knife and cutting board
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking dish with a little butter or oil and set aside.
2. Prepare the sweet potatoes: Peel and cube the sweet potatoes into roughly 1-inch pieces for even cooking.
3. Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are very tender when pierced with a fork.
4. Drain and mash: Drain the sweet potatoes well and return them to the pot or a large mixing bowl. Using a hand mixer or potato masher, mash the potatoes until smooth and creamy.
5. Mix in the flavorings: Add the softened butter, maple syrup, half of the brown sugar, vanilla extract, cinnamon, nutmeg, milk, and salt to the mashed sweet potatoes. Mix thoroughly until all ingredients are well incorporated and smooth.
6. Prepare the pecan topping: In a separate bowl, combine the chopped pecans, remaining brown sugar, and flour. Cut in a few tablespoons of butter (about 3 tablespoons) using a fork or your fingers until the mixture resembles coarse crumbs.
7. Assemble the casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan topping evenly over the mashed sweet potatoes.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crisp.
9. Serve warm: Remove from oven and let cool slightly before serving. Enjoy your marshmallow-free sweet potato casserole!

Tips & Variations

For extra richness, try adding a splash of heavy cream or coconut cream to the sweet potato mash.

• Vegan option: Use plant-based butter and milk alternatives to make this dish fully vegan.
• Nut-free alternative: Substitute pecans with pumpkin seeds or sunflower seeds for the topping.
• Spice it up: Add a pinch of ground ginger or cloves to the sweet potato mixture for a warm, spicy twist.
• Add texture: Mix in some finely chopped apples or shredded coconut into the mashed sweet potatoes for added flavor and texture.
• Make ahead: Assemble the casserole the night before and store it in the refrigerator. Bake just before serving.

Nutrition Facts

Serving Suggestions

This sweet potato casserole pairs wonderfully with a variety of main dishes. It’s a classic complement to roasted turkey or glazed ham for holiday meals.

For a vegetarian or vegan feast, serve alongside lentil loaf, stuffed squash, or a hearty mushroom Wellington. To keep things light, pair it with a crisp salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Looking for more cozy dishes? Explore our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or find inspiration in the Cooking Light Vegetarian Casserole Recipes for Easy Meals collection.

Conclusion

This sweet potato casserole recipe without marshmallows is a delicious and wholesome twist on a classic favorite. It balances creamy, naturally sweet potatoes with a crunchy, nutty topping that adds texture and flavor without overwhelming sweetness.

Whether you’re avoiding marshmallows for dietary reasons or simply seeking a new version to try, this recipe delivers comfort and joy in every bite.

Its simplicity and flexibility make it a great choice for both weeknight dinners and festive occasions. Plus, the ability to customize it for vegan, gluten-free, or nut-free diets means everyone at your table can enjoy it.

Don’t forget to check out our other recipes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and the Vegan Recipes No Tofu: Delicious Plant-Based Meals for more inspiring dishes to add to your meal rotation.

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