Easy Sweet Potato Casserole with Pecans in white casserole dishes

Easy Sweet Potato Casserole with Pecans

This sweet potato casserole is a bit healthier than the famous marshmallow-topped version and it tastes great with the nutty flavor of pecans.

Course Side Dish
Cuisine American
Keyword sweet potato casserole with no marshmallows, sweet potato recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 938 kcal
Author Claudie Evert



  • 3 pounds sweet potatoes
  • ½ cups granulated organic cane sugar
  • 1/3 cup butter melted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/3 cup heavy cream


  • 1 ½ cups organic brown sugar
  • 5 tablespoons butter melted
  • 2/3 cup unbleached organic all-purpose flour
  • 1 ½ cups pecans chopped


  1. Peel sweet potatoes and cut into chunks. Put sweet potatoes in a large saucepan and cover with water. Boil until tender, about 20 minutes. Drain.

  2. Preheat oven to 350 degrees. 

  3. Mash with a fork, and add remaining ingredients for the potato layer. (Not the topping ingredients.) Beat until a smooth consistency is reached.

  4. Grease a large 9×13 pan or a couple of smaller casserole dishes.

  5. Pour sweet potato mixture into pan.

  6. Mix topping ingredients until thoroughly combined, and then spread on top of the cooked sweet potatoes. Bake for 25 to 28 minutes.

    pecan crumble topping for sweet potato casserole in a glass bowl

Recipe Notes

Makes 4-6 servings. 

Feel free to reduce the amount of sugar in this recipe if you prefer a less sweet casserole. You can omit it entirely in the sweet potatoes, and reduce it by half in the topping for a more healthy sweet potato casserole.

This easy sweet potato casserole with pecans serves 4-to-6 people, depending on their appetite. If you're planning to contribute this casserole to a larger holiday buffet, you might want to double the recipe so there's enough for everyone.