Description
This maple sweet potato casserole delivers creamy, naturally sweet potatoes enhanced with pure maple syrup, warm spices, and buttery pecan crumble topping. Not overly sweet like traditional versions, this Southern classic balances flavors perfectly. The secret lies in roasting sweet potatoes first for concentrated flavor and using real maple syrup instead of corn syrup.
Ingredients
FOR THE SWEET POTATO BASE:
4 pounds sweet potatoes (about 6 medium), peeled and cubed
½ cup pure maple syrup (Grade A Dark Amber recommended)
4 tablespoons unsalted butter, melted
2 large eggs, beaten
½ cup heavy cream or whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 tablespoon olive oil (for roasting)
FOR THE PECAN TOPPING:
1 cup chopped pecans
½ cup packed brown sugar
⅓ cup all-purpose flour
4 tablespoons cold unsalted butter, cubed
½ teaspoon ground cinnamon
Pinch of salt
OPTIONAL ADD-INS:
Orange zest
Bourbon extract (1 teaspoon)
Crystallized ginger
Instructions
1. Preheat oven to 400°F (200°C). Line large baking sheet with parchment paper.
2. Peel sweet potatoes and cut into uniform 2-inch cubes. Spread on prepared baking sheet in single layer.
3. Drizzle sweet potatoes with 1 tablespoon olive oil and toss to coat evenly.
4. Roast at 400°F for 35-45 minutes, stirring halfway through, until fork-tender and caramelized at edges.
5. Transfer hot roasted sweet potatoes to large bowl. Mash with potato masher until mostly smooth with some texture, or use hand mixer for completely smooth consistency.
6. To warm mashed sweet potatoes, add melted butter, maple syrup, beaten eggs, heavy cream, and vanilla extract. Mix until well combined and creamy.
7. Add cinnamon, nutmeg, ginger, and salt. Stir thoroughly to distribute spices evenly. Taste and adjust seasonings if needed.
8. Grease 9×13-inch baking dish. Pour sweet potato mixture into dish, spreading evenly. Smooth top with spatula.
9. MAKE TOPPING: In medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, and pinch of salt.
10. Add cold cubed butter to pecan mixture. Using fork or pastry cutter, cut butter into dry ingredients until mixture resembles coarse crumbs with pea-sized butter pieces.
11. Evenly sprinkle pecan topping over sweet potato mixture, covering entire surface. Press gently so topping adheres.
12. Reduce oven temperature to 350°F (175°C). Bake uncovered 30-35 minutes until topping is golden brown and crispy, and casserole is heated through.
13. Let rest 10 minutes before serving for easier portioning and flavor settling.
Notes
Always roast sweet potatoes—never boil—for concentrated flavor and proper texture.
Use pure maple syrup, not pancake syrup, for authentic flavor.
Casserole can be prepared through assembly (without topping) up to 2 days ahead. Refrigerate, add topping, and bake when ready.
If starting from refrigerated, add 10 minutes to baking time.
Toast pecans in dry skillet 5 minutes before using for enhanced nutty flavor.
For dairy-free version, use coconut milk and dairy-free butter.
Freeze assembled casserole (without topping) up to 2 months. Thaw overnight, add fresh topping, and bake.
Store leftovers covered in refrigerator up to 5 days.
Serves 10-12 as generous side dish portions.
For lighter version, reduce maple syrup to ⅓ cup and replace some butter with Greek yogurt.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting/Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 295
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato casserole, maple sweet potatoes, holiday side dish, Thanksgiving recipe, pecan topping