Southern Maple Sweet Potato Casserole is a comforting dish that brings together tender mashed sweet potatoes with the rich, warm flavor of maple syrup and a crunchy, buttery pecan topping. It’s sweet, a little nutty, and has that lovely mix of creamy and crunchy textures that make every bite special.
I love making this casserole during holidays or family gatherings because it feels like a little hug on a plate. I usually mash the sweet potatoes just right—smooth but with a bit of texture—and then mix in pure maple syrup for natural sweetness that’s not too overpowering. The pecan topping gets toasted to perfection, adding that extra crunch that makes everyone ask for seconds.
My favorite way to serve it is warm straight from the oven, right alongside roasted turkey or ham. It’s the kind of dish that turns simple meals into celebrations and always brings out smiles at the table. If you’re looking for a sweet potato casserole that’s a bit different and full of heart, this one’s a winner in my book!
Key Ingredients & Substitutions
Sweet Potatoes: Use fresh, large sweet potatoes for the best texture and flavor. You can substitute with canned sweet potatoes if you’re short on time, but fresh mashed ones taste best.
Maple Syrup: Pure maple syrup adds natural sweetness and depth. If unavailable, you can swap with honey or agave nectar, but the flavor will be a bit different.
Pecans: They give a lovely crunch and nuttiness on top. Walnuts or almonds can work as a substitute if pecans aren’t your favorite.
Butter & Milk: Butter keeps the casserole rich and creamy. For dairy-free versions, use coconut oil or plant-based butter, and almond or oat milk instead of whole milk.
How Do You Get the Perfect Crunchy Pecan Topping?
The topping is what makes this casserole shine with texture contrast. Here’s how to nail it:
- Mix brown sugar, flour, and chopped pecans well to coat the nuts evenly.
- Sprinkle the mixture on top evenly to cover all the sweet potatoes.
- During baking, the sugar and flour caramelize and bind the nuts, creating a crispy, sweet crust.
Keep an eye to prevent burning, especially in the last 5 minutes. If the topping browns too quickly, tent with foil to finish baking without burning.
Equipment You’ll Need
- Large pot – I use it to boil and mash the sweet potatoes easily.
- Mixing bowls – helpful for preparing the topping and mixing ingredients.
- masher or fork – to mash the sweet potatoes smoothly.
- Measuring cups and spoons – keep everything accurate.
- 9×13 inch baking dish – the perfect size for this casserole.
- Small bowl – to mix the pecan topping before baking.
Flavor Variations & Add-Ins
- Swap pecans with chopped walnuts, almonds, or hazelnuts for different crunch and flavor.
- Mix in a dash of ginger or cloves in the sweet potato mixture for a warming spice twist.
- Top with marshmallows instead of pecans for a classic sweet potato casserole vibe.
- Add a splash of bourbon or vanilla extract for extra richness and aroma.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 to 4 pounds)
- ½ cup pure maple syrup
- ½ cup unsalted butter, melted
- ¼ cup whole milk or heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pecan Topping:
- 1½ cups pecan halves and chopped pecans (divided)
- ½ cup brown sugar
- ¼ cup all-purpose flour
How Much Time Will You Need?
This dish will take about 15-20 minutes for boiling the sweet potatoes, 10 minutes for mixing and assembling, and 30-35 minutes baking time. So, in total, plan on about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish so your casserole won’t stick.
2. Cook the Sweet Potatoes:
Peel the sweet potatoes and cut them into chunks. Place them in a large pot and cover with water. Bring to a boil over high heat, then simmer until the sweet potatoes are very tender, about 15-20 minutes. Drain well.
3. Mash and Mix the Sweet Potato Base:
Put the drained sweet potatoes in a large bowl or back in the pot. Mash them until smooth but still with a little texture. Stir in the maple syrup, melted butter, milk or cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix everything well until combined and creamy.
4. Assemble the Casserole:
Spread the mashed sweet potato mixture evenly in your prepared casserole dish.
5. Make and Add the Pecan Topping:
In a small bowl, mix the brown sugar, flour, and chopped pecans. Sprinkle this evenly over the sweet potatoes to create a crunchy topping.
6. Bake:
Bake the casserole, uncovered, in the preheated oven for 30-35 minutes, or until the topping is golden brown and crispy, and the casserole is heated through.
7. Serve and Enjoy:
Let the casserole cool for a few minutes before serving. Enjoy this warm, comforting dish as a sweet and nutty side for your holiday or family dinners!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes! Just make sure to fully thaw the frozen sweet potatoes before using. Drain any excess moisture and mash as usual to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Pecans with Other Nuts?
Definitely! Walnuts, almonds, or even chopped hazelnuts all make great alternatives that maintain the crunchy, nutty topping.
