Southern Maple Sweet Potato Casserole
Creamy mashed sweet potatoes blended with warm maple syrup and topped with a buttery pecan crunch, perfect for Thanksgiving and holiday gatherings.
Ingredients
For the sweet potatoes
- 4 large large sweet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup pure maple syrup
- ¼ cup brown sugar
- 2 large large eggs, lightly beaten
- ½ cup whole milk or half-and-half
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
For the pecan topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- Peel and cube sweet potatoes. Boil in a large pot of salted water for 15–20 minutes until fork-tender. Drain well.
- Mash sweet potatoes until smooth. Stir in melted butter, maple syrup, brown sugar, eggs, milk, cinnamon, nutmeg, and salt. Mix until creamy.
- Spread sweet potato mixture evenly into the prepared baking dish.
Topping
- In a separate bowl, combine pecans, brown sugar, flour, and melted butter. Stir until crumbly.
- Sprinkle topping evenly over the sweet potatoes.
- Bake for 30–35 minutes until hot and the topping is golden brown.
- Rest for 5 minutes before serving.
Notes
Make ahead: Assemble casserole a day in advance, cover, and refrigerate. Add topping and bake before serving. Nut-free option: Replace pecans with rolled oats mixed with brown sugar and butter. Flavor boost: Add a splash of vanilla extract or a pinch of cloves for extra holiday warmth. Serving ideas: Pairs beautifully with turkey, ham alternatives, or roasted chicken.