This Southern maple sweet potato casserole marries silky mashed sweet potatoes with a crisp pecan-maple topping — it’s the kind of dish guests ask for seconds on. I’ve made it dozens of times for holidays and weeknight comforts, and the balance of maple, butter, and warm spices keeps it from tasting overly sweet. For a riff with extra toppings, I often compare techniques with a Loaded Sweet Potato Casserole I tested last year.
Why Make This Recipe
- Comforting, crowd-pleasing flavor: maple and warm spices bring cozy sweetness without cloying sugar.
- Seasonal nutrition: sweet potatoes are high in beta-carotene and fiber for a satisfying side.
- Make-ahead friendly: you can assemble a day ahead and bake before serving to save time.
- Versatile for occasions: works equally well on Thanksgiving, Sunday dinner, or potlucks.
- Personal insight: I love it because the maple-pecan topping crisps while the base stays creamy — that contrast is what keeps me coming back. For a different texture, check this similar stovetop approach I studied when developing the recipe: Southern Maple Sweet Potato Casserole.
Recipe Overview
- Prep time: 20 minutes active (40 minutes if roasting whole yams)
- Cook time: 30–40 minutes (to set and brown the topping)
- Total time: 50–60 minutes (or 90–120 minutes if roasting whole sweet potatoes)
- Servings: 8 (about 1/2 cup per serving)
- Difficulty: Easy–Medium
- Method: Roast or boil sweet potatoes, mash with maple, butter and eggs, then bake with a streusel of pecans, brown sugar, and butter until golden.
My Experience Making This Recipe
I tested this casserole both with boiled and roasted sweet potatoes to compare depth of flavor. Roasting (425°F for 45–60 minutes) gave a richer, caramelized base, while boiling produced a smoother texture; I chose roasting for holiday tables. I also adjusted maple syrup amounts through trials to avoid overpowering the dish.
How to Make Irresistible Southern Maple Sweet Potato Casserole You’ll Crave All Year
Start by preparing 3 pounds of sweet potatoes — roast whole at 425°F for 45–60 minutes or peel, cube and simmer in salted water until fork-tender (15–20 minutes). Scoop or drain and mash with 1/2 cup pure maple syrup, 6 tablespoons melted butter, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and salt to taste. Transfer the mash to a buttered 9×13-inch or 2-quart casserole dish, then top with a streusel made from 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup all-purpose flour (or oats for gluten-free), and 4 tablespoons cold diced butter. Bake at 350°F for 25–35 minutes until the topping is golden and the center is just set.
Expert Tips for Success
- Roast for flavor: roast whole sweet potatoes at 425°F for deeper caramelization and less water in the mash.
- Drain well: if boiling, drain and return hot potatoes to the pot over low heat for 1–2 minutes to evaporate excess moisture before mashing.
- Cold butter for streusel: use cold, diced butter and rub into the topping ingredients with your fingertips or a pastry cutter to get a flaky crisp top. For alternate topping inspiration, see this creamy marshmallow approach I reviewed: Creamy Marshmallow Topping.
- Use a thermometer: the casserole is done when the center reads about 160–165°F — it will firm up as it cools.
- Equipment note: a 9×13-inch glass or ceramic dish browns evenly; use a baking sheet under the dish to catch any drips.
How to Serve Irresistible Southern Maple Sweet Potato Casserole You’ll Crave All Year
- Holiday centerpiece: serve alongside roasted turkey and green beans for a classic Thanksgiving spread.
- Weeknight comfort: pair with pan-seared pork chops and a crisp salad for balance.
- Make it a brunch side: top individual portions with Greek yogurt and toasted walnuts for a brunch twist.
- Presentation tip: sprinkle extra toasted pecans and a light drizzle of maple syrup just before serving for shine and crunch. If you want a fruity side to pair, this cranberry-apple twice-baked idea complements the flavors well: Cranberry Apple Twice-Baked Sweet Potatoes.
Storage and Reheating Guide
- Refrigerator: cool completely, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 4 days.
- Freezing: freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: from chilled, reheat uncovered at 350°F for 20–30 minutes until warmed through; tent with foil if the topping browns too quickly. From frozen, thaw fully, then reheat at 350°F for 30–45 minutes. Use convection or a low oven rather than microwave for best texture retention.
Recipe Variations
- Gluten-free: swap the streusel flour for 1/3 cup certified gluten-free oats and 1/4 cup almond flour for structure.
- Dairy-free: use coconut oil or vegan butter (solid) and unsweetened almond milk; the topping still crisps nicely with chilled coconut oil.
- Vegan: replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) and use maple syrup + plant milk.
- Marshmallow-topped: if you prefer a sweet, fluffy top, add mini marshmallows for the last 5–7 minutes of baking, watching carefully to prevent burning; for a tested marshmallow technique, see this take I referenced earlier: Marshmallow Topping Version.
Nutritional Highlights
- Sweet potatoes are rich in vitamin A (as beta-carotene), vitamin C, fiber, and complex carbohydrates, making this a nutrient-dense side.
- Portion guidance: aim for about 1/2 cup per person to balance calories and plate composition when serving with proteins and vegetables.
- Allergens: contains nuts (pecans), dairy (butter, milk) and eggs unless modified; list substitutions when serving guests with allergies.
Troubleshooting Common Issues
- Too watery filling: if your mash is runny, stir in 2–3 tablespoons of instant mashed potato flakes or reduce added milk; also drain/steam off excess water before mashing.
- Topping soggy: ensure butter in streusel is cold and the topping is spread in an even layer; bake uncovered so the topping crisps.
- Topping browning too fast: tent loosely with foil for the last 10–15 minutes and continue baking until center is set.
Frequently Asked Questions
Q1: Can I prepare this casserole a day ahead?
A1: Yes — assemble the sweet potato mash and streusel, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes and bake at 350°F for the usual 25–35 minutes, adding a few extra minutes if still cold in the center.
Q2: Can I use canned sweet potatoes or yams?
A2: You can, but flavor and texture differ. Use pure canned sweet potatoes (not syrup-packed yams), drain well, and mash with less added liquid since canned potatoes hold extra moisture. Roast or pan-sear fresh for best depth of flavor.
Q3: How do I know when it’s done?
A3: The center should be set and not jiggle like a custard; an instant-read thermometer should read about 160–165°F. The topping should be golden brown and crisp to the touch.
Q4: Can I freeze individual portions?
A4: Yes — portion into airtight containers and freeze up to 3 months. Reheat from frozen in a 350°F oven for 30–45 minutes (cover with foil for the first 20 minutes), then uncover to crisp the topping.
Conclusion
If you enjoy experimenting with sweet potato textures and glazes, this casserole’s balance of creamy mash and crunchy maple-pecan topping is endlessly adaptable. For an alternative stovetop candy-style sweet potato side that inspired some of my texture choices, see this helpful recipe: Stovetop Candied Sweet Potatoes (Candied Yams) – My Forking Life.
Southern Maple Sweet Potato Casserole
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting casserole that combines creamy mashed sweet potatoes with a crispy pecan-maple topping, perfect for any occasion.
Ingredients
- 3 pounds sweet potatoes
- 1/2 cup pure maple syrup
- 6 tablespoons melted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Salt to taste
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour (or oats for gluten-free)
- 4 tablespoons cold diced butter
Instructions
- Prepare sweet potatoes by roasting whole at 425°F for 45–60 minutes or boiling until fork-tender (15–20 minutes).
- Once cooked, scoop or drain and mash the sweet potatoes with maple syrup, melted butter, eggs, milk, vanilla, cinnamon, and salt.
- Transfer the mash to a buttered 9×13-inch casserole dish.
- In a separate bowl, combine pecans, brown sugar, flour (or oats), and cold diced butter to make streusel topping.
- Sprinkle the streusel over the sweet potato mash.
- Bake at 350°F for 25–35 minutes until the topping is golden and the center is just set.
Notes
For a richer flavor, roast the sweet potatoes instead of boiling. The topping can be made gluten-free with oats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg