Creamy Sweet Potato Casserole (No Marshmallows) (Print Version)
A rich, buttery, and warmly spiced sweet potato casserole without marshmallows. Perfect for holidays or any cozy meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Sweet Potato Base
01 -
3 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup (1 stick) unsalted butter, melted
03 -
1/2 cup packed light brown sugar
→ Richness & Flavor
04 -
1/2 cup heavy cream
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Warm Spices
07 -
1 tsp ground cinnamon
08 -
1/2 tsp ground nutmeg
09 -
1/2 tsp salt
→ Crunchy Topping (Optional)
10 -
1/2 cup chopped pecans, lightly toasted
# Instructions:
01 -
First things first, peel those sweet potatoes! I usually grab about 3 pounds, which sounds like a lot, but they cook down. Once peeled, chop them into roughly 1-inch chunks. Don't worry too much about perfect uniformity; we're going to mash them anyway. I just try to keep them somewhat similar in size so they cook evenly. This is where I sometimes get a bit messy, with little orange peels everywhere!
02 -
Pop your chopped sweet potatoes into a large pot and cover them with cold water. Add a generous pinch of salt to the water – this helps season the potatoes from the inside out, and honestly, I always forget to salt the water, then kick myself later! Bring it to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, no hard bits allowed!
03 -
Drain the cooked sweet potatoes really well. No one wants a watery sweet potato casserole, trust me! Transfer them to a large bowl. Now, add the unsalted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and that crucial pinch of salt. Grab your potato masher and get to work! I don't go for perfectly smooth; a few small lumps give it character, a sort of rustic charm.
04 -
This is my favorite part! Give the mixture a taste. Does it need more sweetness? A little more spice? This is your sweet potato casserole, so make it sing for you. Sometimes I add another tiny dash of vanilla or a whisper more cinnamon. It's all about personal preference, so don't be shy with your spoon! I often get a little carried away and end up eating half the bowl before it even hits the oven.
05 -
Pour your luscious sweet potato mixture into a 9x13 inch baking dish. If you're using pecans, sprinkle them evenly over the top right now. Pop it into a preheated oven at 375°F (190°C) for about 30-40 minutes. You're looking for it to be lightly golden on top and set in the middle. The kitchen will start smelling absolutely incredible, I promise!
06 -
Once it's out of the oven, let your beautiful sweet potato casserole rest for about 10-15 minutes. This lets it set up a bit more and prevents it from being too runny when you serve it. The aroma filling your kitchen will be pure comfort. It should look golden, feel warm, and smell like all the best parts of autumn. Slice it up and serve it warm; it's honestly so good.
# Notes:
01 -
Don't rush the mashing; lumps are fine, but creamy is key.
02 -
This casserole keeps beautifully for days in the fridge, making leftovers a joy.
03 -
No pecans? Walnuts work wonderfully for that nutty crunch.
04 -
Serve it warm, maybe with a dollop of crème fraîche for a little extra something.
# Equipment Needed:
01 -
Large pot
02 -
Potato masher
03 -
Large mixing bowl
04 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 5g