Easy Creamy Sweet Potato Casserole Without Marshmallows
A creamy, velvety sweet potato casserole topped with a crunchy pecan crumble, perfect for holiday sides without the extra sweetness of marshmallows.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 medium-large sweet potatoes (about 2 pounds or 900 grams), peeled and cubed
- 4 ounces (115 grams) cream cheese, softened
- 1/2 cup (1 stick or 113 grams) unsalted butter, melted
- 1/2 cup (100 grams) packed light brown sugar
- 1/3 cup (80 ml) whole milk or half-and-half (can substitute almond milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- Topping:
- 1 cup (100 grams) chopped pecans (toasted if possible)
- 1/4 cup (50 grams) brown sugar
- 2 tablespoons (28 grams) unsalted butter, melted
- 1/3 cup (40 grams) all-purpose flour (or oat flour for gluten-free)
Instructions
- Peel and cube sweet potatoes into roughly 1-inch pieces. Place in a large pot, cover with cold water, bring to a boil, then simmer until tender, about 15-20 minutes.
- Drain sweet potatoes thoroughly and return to pot or large bowl. Mash with hand mixer or potato masher until smooth and creamy. Add a splash of milk if dry.
- Add softened cream cheese, melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and salt to mashed potatoes. Mix until smooth and well combined. Adjust sugar or spices to taste.
- In a separate bowl, combine chopped pecans, brown sugar, melted butter, and flour. Mix until crumbly and evenly coated.
- Spread sweet potato mixture evenly in a greased 9×13-inch baking dish. Sprinkle pecan topping evenly over the surface.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes until topping is golden brown and crisp.
- Let casserole rest for 5-10 minutes before serving to set.
Notes
Avoid overmixing once topping is added to keep crunchy texture. Toast pecans beforehand for extra flavor. Let casserole rest after baking for easier serving. For dairy-free, substitute cream cheese and butter with coconut cream and coconut oil, and use almond or oat milk. For gluten-free, use oat flour instead of all-purpose flour. Brown sugar can be reduced or replaced with natural sweeteners like monk fruit or stevia. Adding a sprinkle of brown sugar on top during last 5 minutes of baking enhances caramel flavor.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 275
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: sweet potato casserole, holiday side dish, creamy sweet potatoes, pecan topping, no marshmallows, easy casserole, gluten-free option, dairy-free option