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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

  • 9x13-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 9x13-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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