Roasted Sweet Potato Casserole (No Marshmallows)
Creamy, roasted sweet potatoes whipped with browned butter and maple syrup, topped with a finely chopped pecan streusel that bakes up golden, crisp, and irresistible.
- Total Time1 hour 20 minutes
- Yield10-12 servings 1x
Ingredients
Sweet Potato Base
- Sweet Potatoes (3 lbs), whole and unpeeled
- Unsalted butter (4 tbsp), browned
- Heavy cream (¼ cup)
- Pure maple syrup (¼ cup)
- Light brown sugar (1–2 tbsp)
- Vanilla extract (1 tsp)
- Cinnamon (½ tsp)
- Nutmeg (¼ tsp)
- Fine sea salt (½ tsp)
Pecan Streusel Topping
- Pecans, finely chopped (1 cup)
- All-purpose flour (½ cup)
- Light brown sugar (½ cup)
- Cinnamon (½ tsp
- Salt (¼ tsp)
- Cold unsalted butter, diced (4 tbsp)
Instructions
- Preheat the oven to 400°F. Pierce the sweet potatoes (3 lbs) and place them on a parchment-lined baking sheet. Roast until very soft and caramelizing slightly, then cool until easy to handle. Scoop the flesh into a large mixing bowl.
- Brown the unsalted butter (4 tbsp) in a small saucepan over medium heat, cooking until it becomes golden and fragrant.
- Add the browned butter, heavy cream (¼ cup), maple syrup (¼ cup), light brown sugar (1 tbsp), vanilla (1 tsp), cinnamon (½ tsp), nutmeg (¼ tsp), fine sea salt (½ tsp), and optional orange zest (1–2 tsp) to the sweet potatoes. Mash or whip until smooth, then spread evenly into a greased 9×13-inch baking dish.
- In a separate bowl, combine all-purpose flour (½ cup), light brown sugar (½ cup), cinnamon (½ tsp), and salt (¼ tsp). Add the finely chopped pecans (1 cup), then cut in the cold unsalted butter (4 tbsp) until the mixture forms coarse crumbs.
- Sprinkle the streusel evenly over the sweet potato base.
- Reduce the oven to 350°F and bake for 20–25 minutes, or until the topping is golden and crisp and the edges are lightly bubbling. Let rest for 10 minutes before serving.
Notes
Roasting Sweet Potatoes: Roasting time varies by size, and the sweet potatoes are done when a fork slides in easily and a little caramelized syrup begins to leak out. If they’re even slightly firm, the filling will stay chunky no matter how much you mash, so make sure they are completely soft before moving on.
Dish Size Options: A 9×13-inch dish creates a thinner casserole with more streusel per bite, while an 8×11-inch dish yields a thicker, fluffier sweet potato layer. Both options bake well.
Storage Notes: Leftovers keep well in the refrigerator for up to four days when stored tightly covered or in an airtight container. The casserole freezes successfully, but for the best texture, freeze it before baking and add the streusel after thawing. If freezing leftovers, expect the streusel to soften; a minute or two under the broiler helps bring back some crunch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 309
- Sugar: 18 g
- Sodium: 212.9 mg
- Fat: 15.2 g
- Carbohydrates: 41.7 g
- Protein: 3.3 g
- Cholesterol: 23.2 mg