Blog Recipes/ Side Dishes

“Not Too Sweet” Sweet Potato Casserole with Pecans

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You’ll want to make this easy sweet potato casserole recipe for your holiday meal! It’s a little less sweet, and topped with pecans for a satisfying crunch!

Need a "not too sweet" sweet potato casserole? This sweet potato casserole with pecans is a family favorite and so easy for Thanksgiving! * Recipe on GoodieGodmother.com

When I was a child, we usually ordered our Thanksgiving dinners from Publix. Read this blog long enough and you’ll notice we got a lot of things from Publix. Anyway, the dinner we would usually order included a few sides including stuffing, green bean casserole, and a marshmallow-topped sweet potato casserole that everyone seemed to love except me.

Need a "not too sweet" sweet potato casserole? This sweet potato casserole with pecans is a family favorite and so easy for Thanksgiving! * Recipe on GoodieGodmother.com

For as long as I can remember, I have been staunchly planted in the marshmallow-topping-hater camp at Thanksgiving. It was to the point that for some time as a child I thought I hated sweet potatoes, until I realized the sweet potatoes weren’t the problem, the sweetness levels were. When you add sugar to sweet potatoes, and then top them with more sugar, it just seems more dessert than side dish to me. I know some of you love sweet potatoes with marshmallows (my mom and sister do), and I respect that, but this is a recipe for the rest of us. 😉

FUN FACT – Sweet potatoes are actually edible roots and in the same plant family as morning glories. 

I first tried sweet potato casserole like this at a restaurant called The Swanson in Perry, Georgia. The Godfather worked with one of the owners and the place quickly became one of our favorite restaurants in the area. They had beautiful little buttery button biscuits, perfectly crisp fried chicken, and a sweet potato casserole topped with pecans. I was lucky enough to have the chance to speak to the owners about the dish and they shared a general outline of how it was made. I took that outline and worked with it to create a version of sweet potato casserole I liked as our “family” recipe.

Need a "not too sweet" sweet potato casserole? This sweet potato casserole with pecans is a family favorite and so easy for Thanksgiving! * Recipe on GoodieGodmother.com

To keep it from being too sweet and to allow the beautiful natural flavor of the potatoes (yams) to shine through, I keep all the added sweetness to the pecan topping, and even that is primarily sweetened with a healthy amount of spice so the kitchen smells heavenly as it bakes!

This definitely is a staple at our Thanksgiving feast, but we do make it other times of the year because it’s that good. I hope you enjoy!

If you too have family members that are Team Marshmallow, keep the peace at the table. Halve the topping recipe, top half the casserole with pecans and half with marshmallows. Everyone is happy, and you are a gracious host(ess). Go you!

Need a "not too sweet" sweet potato casserole? This sweet potato casserole with pecans is a family favorite and so easy for Thanksgiving! * Recipe on GoodieGodmother.com

"Not Too Sweet" Sweet Potato Casserole with Pecans

Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

A less sweet version of the traditional sweet potato casserole topped with pecans for a little crunch!

Ingredients

Sweet Potatoes

  • 2 1/2 lbs fresh sweet potatoes, yams
  • 4 tbsp unsalted butter, softened
  • 1 tsp kosher salt
  • 1/4 c sour cream
  • 1 egg

Pecan Topping

  • 1 1/4 c unsalted unroasted pecans
  • 3 tbsp unsalted butter
  • 1/4 c packed brown sugar
  • 1/4 c flour
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves

Instructions

Prepare the potatoes:

  1. Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave. Pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total. **see notes**
  2. While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
  3. Preheat your oven to 325F
  4. Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
  5. Mix in the egg then transfer the potato mixture to your prepared baking dish and smooth the top.
  6. Melt the 3 tbsp butter.
  7. Roughly chop the pecans and place them into a bowl with the brown sugar, spices, and flour. Stir to combine.
  8. Add the melted brown sugar and stir to coat.
  9. Evenly distribute the nut mixture over the potatoes and then bake, uncovered, for 30 minutes until the pecan topping is brown and toasted. Serve warm.

Notes

Holiday Meal Prep Tip: The casserole can be made up to a day in advance and stored in the refrigerator until you are ready to bake.

Potato Cooking Tip: You may also boil the potatoes. Save time by peeling the uncooked potatoes and cutting into somewhat uniform cubes. Place into boiling water and cook until fork tender. For 1-2 inch cubes, this only takes about 10 minutes. Drain and proceed with the recipe.

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4 Comments

  • Reply
    MARLENE FRIEDLEIN
    October 30, 2017 at 2:35 pm

    This potato casserole is awesome – tastes better than sweet – a perfect winter side dish!!

  • Reply
    janet peters
    November 10, 2016 at 4:26 pm

    2 1/2 lbs of sweet potatoes gives you how many cups plz?

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