Description
This Southern Maple Sweet Potato Casserole is a cozy holiday classic with a maple-sweetened mashed sweet potato base and a golden, crunchy pecan topping. Creamy, buttery, and spiced just right — it’s the perfect side dish for Thanksgiving or any fall feast!
Ingredients
- For the sweet potato base:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes, cooked & peeled)
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar
- 1/2 cup heavy cream or coconut cream
- 1/4 cup melted butter
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- For the crunchy topping:
- 3/4 cup chopped pecans or walnuts
- 1/2 cup brown sugar
- 1/3 cup flour (or almond flour for gluten-free)
- 1/4 cup melted butter
- 1 tbsp maple syrup (optional for extra sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole pan.
- In a large mixing bowl, combine the mashed sweet potatoes, maple syrup, brown sugar, heavy cream, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, prepare the topping by mixing chopped pecans, brown sugar, flour, melted butter, and optional maple syrup until crumbly and combined.
- Sprinkle the topping evenly over the sweet potato layer.
- Bake uncovered for 30–35 minutes, or until the top is golden brown and slightly crisp.
- Let the casserole cool for 5–10 minutes before serving. Serve warm and enjoy!
Notes
- Make ahead: Prepare the base and topping separately a day ahead, then assemble and bake before serving.
- For extra texture, toast the pecans before mixing them into the topping.
- Substitute maple syrup with honey or agave if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American