Southern Maple Sweet Potato Casserole is a comforting dish that’s both sweet and cozy, featuring tender sweet potatoes mashed with a hint of maple syrup and topped with a crunchy, buttery pecan crust. It’s the perfect mix of creamy and crunchy textures, making it a crowd-pleaser during holiday meals or any family gathering.
I love making this casserole because the maple syrup adds just the right touch of warmth and sweetness without being too much. The combination of fluffy sweet potatoes and the nutty topping always reminds me of those slow, relaxed afternoons spent with family around the dinner table. It’s a recipe that feels like a warm hug in food form.
My favorite way to serve this casserole is right out of the oven while it’s still warm, so the maple aroma fills the room and the pecan topping stays crisp. It pairs wonderfully with roasted turkey or even as a side to grilled chicken. This dish is one of those recipes I’m always excited to bring to potlucks because everyone tends to ask for seconds!
Key Ingredients & Substitutions
Sweet Potatoes: Use large, firm sweet potatoes for the best texture and natural sweetness. If you can’t find them, Japanese sweet potatoes are a great alternative with a similar creamy texture.
Maple Syrup: Pure maple syrup gives this dish its signature flavor and warmth. If you’re short on it, honey or agave nectar can work, but the distinct maple taste will be milder.
Pecans: Pecans add a lovely crunch tasting slightly buttery and nutty. If you’re allergic or don’t have pecans, walnuts or even chopped almonds make good substitutes.
Marshmallows (Optional): Mini marshmallows create a classic sweet contrast on top. For a less sweet version, skip them or try a sprinkle of toasted coconut flakes instead.
How Do You Get the Perfectly Creamy Sweet Potato Base?
Mashing your sweet potatoes just right is key! Follow these steps:
- Boil cubed sweet potatoes until very soft (think fork-tender). This makes mashing easier and results in creamy texture.
- Drain them well to avoid excess water, which can thin out your mash.
- Use a hand masher or fork to mash. Avoid a blender or food processor to prevent gummy texture.
- Mix in melted butter and milk while potatoes are still warm to help them absorb the fats and stay smooth.
- Add spices and maple syrup gradually, tasting as you go to balance sweetness and warmth.
These tips help make a velvety mash that’s not too dry or runny, the perfect base for your casserole.
Equipment You’ll Need
- Large pot – I recommend this so you can boil the sweet potatoes easily without overcrowding.
- Masher or fork – helps you mash those potatoes smooth and creamy.
- 9×13-inch baking dish – perfect for holding the casserole and baking it evenly.
- Small mixing bowls – for mixing the pecan topping and optional marshmallows.
- Measuring cups and spoons – to get the perfect balance of sweet and spices.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds if you prefer different nuts or need a nut allergy-friendly option.
- Add a teaspoon of ground ginger or allspice to give it a spicy kick for extra warmth.
- Mix in crushed pineapple or apple chunks before baking for fruity variations.
- Top with marshmallows only in the last 5 minutes for a softer, toasted topping.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds)
- ½ cup pure maple syrup (plus 2 tablespoons for topping)
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar, packed
- ½ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup mini marshmallows (optional, for layering or topping)
For the Pecan Topping:
- 1 cup pecans, roughly chopped
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, 15-20 minutes for boiling the sweet potatoes, and 25-30 minutes to bake. So, plan for around 1 hour from start to finish to enjoy this warm, comforting casserole.
Step-by-Step Instructions:
1. Prepare and Cook the Sweet Potatoes:
Peel and cube the sweet potatoes into chunks. Place them in a large pot and cover with cold water. Bring to a boil, then cook until the sweet potatoes are very tender—about 15 to 20 minutes. Drain well.
2. Mash and Mix the Sweet Potato Base:
Return drained sweet potatoes to the pot or a large bowl. Mash them smoothly. Add ½ cup maple syrup, melted butter, brown sugar, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt. Stir until creamy and well combined.
3. Assemble the Casserole:
Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish. If you want, sprinkle mini marshmallows across the top for a classic sweet touch.
4. Make and Add the Pecan Topping:
In a small bowl, mix the chopped pecans with melted butter, brown sugar, 2 tablespoons maple syrup, and cinnamon. Stir until pecans are fully coated. Spread the pecan topping evenly over the sweet potatoes (or marshmallows).
5. Bake and Serve:
Bake the casserole at 350°F (175°C) for 25-30 minutes, until the topping is golden, bubbly, and pecans are toasted. Remove it from the oven and let it cool for a few minutes before serving.
Enjoy the cozy blend of warm maple, creamy sweet potatoes, and crunchy pecans—a perfect dish for family dinners or holiday celebrations!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes, you can use frozen sweet potatoes! Just make sure they’re fully thawed and drained well before mashing to avoid extra moisture that could make the casserole watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 4, cover it tightly, and refrigerate for up to 24 hours. When ready, add the pecan topping and bake as directed.
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.
What’s the Best Way to Get a Crunchy Topping?
Make sure to evenly coat the pecans with butter and sugar, and spread them in a single layer on top. Bake until golden and bubbly, and for extra crunch, you can broil for 1-2 minutes at the end—just watch carefully to avoid burning.
