Southern Maple Sweet Potato Casserole is a rich, cozy, and nostalgic side dish that brings comfort and sweetness to any holiday or Sunday table. I blend creamy mashed sweet potatoes with warm spices and pure maple syrup, then top it with a crunchy pecan streusel that adds the perfect contrast in texture. It’s a classic Southern favorite with a sweet twist that never fails to impress.

Southern Maple Sweet Potato Casserole

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of creamy and crunchy, sweet and savory. The maple syrup adds a deep, caramel-like richness to the sweet potatoes, while the buttery pecan topping gives it that irresistible golden crunch. Whether I serve it for Thanksgiving, Christmas, or just because, this casserole always brings warmth, comfort, and a touch of Southern charm to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sweet potato base:

  • Sweet potatoes, peeled and cubed

  • Maple syrup

  • Brown sugar (optional, for extra sweetness)

  • Eggs

  • Butter, melted

  • Milk or heavy cream

  • Vanilla extract

  • Ground cinnamon

  • Ground nutmeg

  • Salt

For the pecan topping:

  • Brown sugar

  • All-purpose flour

  • Chopped pecans

  • Butter, melted

  • Optional: a pinch of cinnamon for extra spice

Directions

  1. I start by preheating the oven to 350°F (175°C) and lightly greasing a baking dish.

  2. I boil or steam the sweet potatoes until they’re fork-tender, about 15–20 minutes, then drain and mash them until smooth.

  3. In a large bowl, I mix the mashed sweet potatoes with maple syrup, brown sugar (if using), eggs, melted butter, milk, vanilla, cinnamon, nutmeg, and a pinch of salt until well combined.

  4. I pour the sweet potato mixture into the prepared baking dish and smooth the top.

  5. For the topping, I stir together brown sugar, flour, chopped pecans, and melted butter until crumbly.

  6. I sprinkle the pecan mixture evenly over the top of the casserole.

  7. I bake it for 30–35 minutes, until the topping is golden and the filling is set.

  8. I let it cool slightly before serving so the texture firms up a bit.

Servings and timing

This casserole serves 8–10 people as a side dish.
Prep time takes about 20 minutes, with 20 minutes for boiling the potatoes and 30–35 minutes for baking.
It’s ready in just over an hour from start to finish.

Variations

When I want an extra-decadent version, I mix in a bit of cream cheese with the sweet potatoes for added richness. I’ve also topped it with mini marshmallows instead of the pecan crumble—or done a mix of both for the best of both worlds. For a nut-free version, I skip the pecans and add an oat crumble topping instead.

storage/reheating

I store leftovers tightly covered in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F (160°C) for about 15–20 minutes, or until heated through. Individual servings reheat well in the microwave too, though the topping stays crispier when I use the oven.

Southern Maple Sweet Potato Casserole

FAQs

Can I make this casserole ahead of time?

Yes, I often prep the sweet potato mixture and topping separately the night before. I assemble it the next day and bake just before serving.

Can I use canned sweet potatoes?

I’ve used canned sweet potatoes in a pinch—just make sure they’re unsweetened and drained well. I mash them and continue with the recipe as usual.

What kind of maple syrup should I use?

I always go for pure maple syrup (Grade A or B) for the best flavor. I avoid pancake syrup, which doesn’t have the same depth or natural sweetness.

Is this casserole very sweet?

It has a natural sweetness from the sweet potatoes and maple syrup, but I adjust the amount of added sugar depending on how sweet I want it. The brown sugar is optional.

Can I freeze this casserole?

Yes, I freeze it after baking. I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating in the oven.

Conclusion

Southern Maple Sweet Potato Casserole is one of those dishes that instantly brings comfort and nostalgia to the table. I love the creamy texture, warm spices, and the crunchy pecan topping that turns this into more than just a side—it’s a highlight of any meal. Whether for the holidays or just a taste of Southern warmth, this casserole is always a favorite in my kitchen.

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Southern Maple Sweet Potato Casserole

Southern Maple Sweet Potato Casserole


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  • Author: Evee
  • Total Time: 1 hour 10 minutes
  • Yield: 8–10 servings
  • Diet: Vegetarian

Description

A rich and comforting Southern-style sweet potato casserole sweetened with pure maple syrup and topped with a buttery pecan streusel. This cozy, crowd-pleasing side dish combines creamy mashed sweet potatoes with warm spices and a golden, crunchy topping—perfect for holidays or any special meal.


Ingredients

For the Sweet Potato Base:

45 large sweet potatoes, peeled and cubed

¼ cup pure maple syrup

2 tablespoons brown sugar (optional)

2 large eggs

4 tablespoons butter, melted

¼ cup milk or heavy cream

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

For the Pecan Topping:

½ cup brown sugar

⅓ cup all-purpose flour

1 cup chopped pecans

4 tablespoons butter, melted

Pinch of cinnamon (optional)


Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  2. Boil or steam the sweet potatoes for 15–20 minutes until fork-tender. Drain and mash until smooth.
  3. In a large bowl, combine the mashed sweet potatoes with maple syrup, brown sugar (if using), eggs, melted butter, milk, vanilla, cinnamon, nutmeg, and salt. Mix well.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a separate bowl, mix together brown sugar, flour, chopped pecans, melted butter, and cinnamon until crumbly.
  6. Sprinkle the pecan topping evenly over the sweet potatoes.
  7. Bake for 30–35 minutes, or until the topping is golden brown and the filling is set.
  8. Let cool slightly before serving for easier slicing and the best texture.

Notes

For extra richness, mix in a few tablespoons of cream cheese with the sweet potatoes.

Top with mini marshmallows for a classic holiday twist.

Use an oat crumble topping for a nut-free version.

Adjust the sweetness by reducing or omitting the brown sugar.

Toast the pecans before adding for a deeper, roasted flavor.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 portion
  • Calories: 310
  • Sugar: 21 g
  • Sodium: 160 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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