Sweet Potato Casserole with Pecans

Get a head start on holiday cooking with this Make Ahead Sweet Potato Casserole. No marshmallows in sight, just a perfect balance of sweet and savory with pecans, orange zest, black pepper and cinnamon.

This Easy Sweet Potato Casserole has Gourmet Flair

Sweet potato casserole with marshmallows has never been my cup of tea. If you love it, I love that for you! But, if you feel the way I do, keep reading for another option.

Once I decided to make a sweet potato casserole where the marshmallows were out of the equation, I was free to experiment with flavors and textures that are a little bit different than most sweet potato casserole recipes, but in my opinion, much better.

First, I eliminated the eggs in the potato mixture. Eggs are traditionally added to make the mashed sweet potatoes fluffy, but when I tested it this way, I wasn’t a fan. I prefer the mashed sweet potato mixture to be creamy, smooth, and not fluffy.

I stuck with a classic pecan-brown sugar-butter topping, but jazzed up the potatoes with orange zest for brightness, a hefty bit of ground black pepper for spice, and vanilla and cinnamon to complement the sweetness of the potatoes.

The final result is sweet-but-not-too sweet, and upscale in a way people don’t expect this casserole to be. But watch as they come back for seconds!

Sweet Potato Casserole Recipe Easy Ingredients

• sweet potatoes – the star of the show! You’ll need to peel them and cut them into 2-inch cubes. 1-1/2 pounds is usually about 2 medium to large sweet potatoes.
• brown sugar – adds a sweet and a caramel-like depth of flavor. Either light brown or dark brown sugar works here!
• milk – for adding to the mashed sweet potatoes to get them nice and smooth and creamy.
• butter – for making both the mashed sweet potatoes and the topping.
• orange zest – not traditional in most sweet potato casseroles, but we’ve found that it adds a citrusy note that contrasts really nicely with the sweetness of the potatoes, and brightens everything up.
• black pepper – adds a hint of spice to balance the sweetness.
• cinnamon – a warm, cozy spice to complement the natural sweetness of the potatoes.
• vanilla extract – gives the casserole a more complex flavor.
• salt – boiling the potatoes in salted water adds flavor from the inside out.
• pecans – the main ingredient in the crunchy topping.
• flour – helps to create a crumble-like topping by binding the butter, brown sugar and pecans together.

How to Make Sweet Potato Casserole with Pecans

1. BOIL. Place the cubed potatoes in a large pot, fill with cold water and salt liberally. Heat to boiling and cook until potatoes are very tender. Drain the potatoes and return then to the pot.

2. MASH. Mash the potatoes, then stir in the brown sugar, butter, orange zest, black pepper, cinnamon, vanilla and salt.

3. TOPPING. Stir together the pecans, flour, brown sugar, butter, and salt.

4. ASSEMBLE. Spread the potatoes in an even layer in a baking dish that has been prepped with cooking spray. Spoon the pecan mixture over the potatoes.

5. BAKE. Bake until golden brown.

What to Serve With This Recipe for Sweet Potato Casserole

Serve this sweet potato casserole with pecans as a side dish for Thanksgiving or Christmas alongside a showstopping main dish, lots of other side dishes, and some beautiful desserts.

Storing and Reheating Easy Sweet Potato Casserole

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. 

For best results, reheat in a 350 degree F oven until warmed through. Or, you can microwave single servings at 50% power until warm.

This casserole also freezes well for up to 3 months. Wrap tightly and freeze, then thaw in fridge overnight before reheating.