Southern Maple Sweet Potato Casserole

Southern Maple Sweet Potato Casserole with Pecan Streusel

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Soft, velvety sweet potatoes baked under a crunchy, buttery pecan topping—Southern Maple Sweet Potato Casserole is that comforting, crowd-pleasing side that fills the house with warm maple and spice. This easy-to-follow recipe blends pure maple syrup, brown sugar, and a hint of vanilla into silky mashed sweet potatoes, then crowns them with a maple-scented pecan streusel for a perfect balance of creamy and crunchy.

Why You’ll Love ThisSouthern Maple Sweet Potato Casserole Recipe

  • Quick and easy to prepare with straightforward pantry staples.
  • Combines rich maple flavor with a buttery, crunchy pecan topping.
  • Perfect for holiday tables, potlucks, or a cozy family dinner.

A Little Background

Sweet potato casseroles are a Southern tradition, often appearing on holiday menus where sweet, spiced vegetables are paired with nutty, buttery toppings. This version leans into pure maple syrup for natural sweetness and flavor depth, while a brown sugar–pecan streusel adds nostalgic texture. It’s an approachable twist on a classic that elevates simple ingredients into a festive side dish.

Key Ingredients for perfect Southern Maple Sweet Potato Casserole

  • Sweet potatoes (4 cups mashed): The creamy base—boiled or roasted, then mashed smooth.
  • Pure maple syrup (1/3 cup): Gives natural sweetness and warm maple flavor.
  • Butter (1/2 cup): Adds richness to both the filling and the streusel topping.
  • Brown sugar (1/3–1/2 cup): Deep, caramel notes that complement the maple.
  • Chopped pecans (1 cup): Provides the signature crunchy, nutty topping.

Step-by-Step Instructions to make Southern Maple Sweet Potato Casserole

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. Prepare the sweet potatoes: peel and cut about 3–4 large sweet potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes, then drain well.
  3. Mash the cooked sweet potatoes until smooth. Stir in 1/2 cup softened butter, 1/3 cup pure maple syrup, 1/3 cup packed brown sugar, 2 beaten eggs, 1/4 cup milk (or cream), 1 tsp vanilla extract, and a pinch of salt and cinnamon to taste. Mix until fully combined and creamy.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. Make the pecan streusel: in a bowl combine 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/3 cup all-purpose flour, 1/4 cup melted butter, and a pinch of salt. Stir until the mixture forms coarse crumbs and the pecans are evenly coated.
  6. Sprinkle the streusel evenly over the sweet potato layer, pressing lightly so it adheres.
  7. Bake in the preheated oven for 25–30 minutes, or until the topping is golden and the casserole is heated through. If you prefer a deeper brown on top, broil on low for 1–2 minutes—watch closely to prevent burning.
  8. Remove from the oven and let rest 10 minutes before serving to set. Serve warm.

Pro Tips & Variations

  • For deeper flavor, roast the sweet potatoes instead of boiling—bake whole at 400°F until tender, then scoop and mash.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 325°F to preserve the crunchy topping.
  • Variations: fold in a tablespoon of orange zest for brightness, swap walnuts for pecans, or add a streusel with oats for extra texture.

Serving Suggestions

Serve this casserole alongside roasted turkey or ham for a holiday spread, or pair with glazed carrots and a simple green salad. It also pairs nicely with a full-bodied white wine or a spiced cider for a cozy seasonal meal.

Southern Maple Sweet Potato Casserole — creamy sweet potatoes topped with a maple-pecan streusel.

Southern Maple Sweet Potato Casserole

Southern Maple Sweet Potato Casserole

Creamy mashed sweet potatoes kissed with pure maple syrup and warm spices, finished with a buttery pecan crumble that bakes up crisp and golden. This Southern Maple Sweet Potato Casserole is an easy, make-ahead friendly side that steals the show at holidays and cozy family dinners alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Southern
Servings 8 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish
  • Large pot
  • Potato Masher

Ingredients
  

Sweet Potato Filling

  • 3 lb sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted or dairy-free butter
  • 1/3 cup pure maple syrup
  • 1/3 cup light brown sugar, packed
  • 1/4 cup milk whole or dairy-free
  • 2 eggs beaten, room temperature
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt

Maple-Pecan Topping

  • 1 cup pecans, chopped
  • 1/3 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted or dairy-free butter
  • 2 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon optional
  • 1 pinch fine sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  • Boil the sweet potatoes: Add the peeled chunks to a large pot of salted water. Bring to a boil and cook until fork-tender, 15–20 minutes. Drain well and let steam off excess moisture for 2–3 minutes.
  • Mash & mix: In the pot or a large bowl, mash the sweet potatoes until smooth. Stir in melted butter, maple syrup, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy and well combined.
  • Assemble the base: Spread the sweet potato mixture evenly into the prepared baking dish.
  • Make the topping: In a medium bowl, combine pecans, flour, brown sugar, cinnamon, and a pinch of salt. Stir in melted butter and maple syrup until clumpy and evenly moistened.
  • Top & bake: Sprinkle the pecan mixture evenly over the sweet potatoes. Bake 25–30 minutes, until the topping is golden and the casserole is heated through. For extra color, broil 1–2 minutes, watching closely.
  • Rest 10 minutes for the casserole to set slightly, then serve warm.

Notes

Make-ahead: Assemble the filling and topping separately, then cover and refrigerate up to 24 hours. Add the topping just before baking. Baked leftovers keep 3–4 days in the fridge. Reheat at 325°F to crisp the topping.
Dairy-free or vegan: Use plant-based butter and milk. To skip eggs, add 2 tablespoons cornstarch (or 1 tablespoon arrowroot) to the filling and an extra splash of milk to maintain creaminess.
Flavor tips: Roasting the sweet potatoes (400°F until tender) adds deeper caramel notes. Try a pinch of allspice or ginger, or add orange zest for brightness.
Nut-free option: Swap the pecans for a crunchy oat streusel or finish with mini marshmallows during the last 10 minutes of baking.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 4gFat: 22gSaturated Fat: 9gCholesterol: 70mgSodium: 260mgPotassium: 620mgFiber: 5gSugar: 26gVitamin A: 450IUVitamin C: 20mgCalcium: 12mgIron: 2.2mg
Keyword Holiday, Maple, sweet potatoes, Thanksgiving
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