Silky, maple-kissed sweet potatoes baked beneath a buttery pecan crumble make this Southern Maple Sweet Potato Casserole the kind of side that steals the show. It is cozy, crowd-pleasing, and just sweet enough to feel special at any holiday table.
Southern Maple Sweet Potato Casserole with Pecan Crumble
Equipment
- 1 Baking Sheet foil-lined
- 1 Fork
- 1 Large bowl
- 1 Mixing Bowl
- 1 2-quart baking dish or 8×11-inch or 9-inch square
Ingredients
Sweet Potato Filling
- 3 lb sweet potatoes scrubbed (Jewel or Garnet preferred)
- 4 tbsp unsalted butter melted
- 0.33 cup pure maple syrup
- 0.25 cup milk whole or evaporated
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp fine sea salt
- 1 egg large, lightly beaten, optional
Pecan Crumble Topping
- 1 cup pecans chopped
- 0.33 cup light brown sugar packed
- 0.33 cup all-purpose flour
- 3 tbsp unsalted butter melted
- Pinch of salt
Optional Topping
- Mini marshmallows for topping (optional)
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Roast until very tender, 45 to 60 minutes depending on size. Cool just until you can handle them, then scoop flesh into a large bowl.
Mash and Season the Filling
- Mash the hot sweet potatoes until smooth. Stir in melted butter, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or salt. If using, whisk in the beaten egg or the prepared flax mixture once the mash has cooled slightly so it does not scramble.
Make the Pecan Crumble
- Reduce oven to 350°F (175°C). In a bowl, combine pecans, brown sugar, flour, melted butter, and a pinch of salt. Stir until the mixture is evenly moistened and clumpy.
Assemble the Casserole
- Spread the sweet potato mixture into a greased 2-quart baking dish (or an 8×11-inch or 9-inch square). Sprinkle the pecan crumble evenly over the top.
Bake, Rest, and Serve
- Bake at 350°F (175°C) for 25 to 30 minutes, until the topping is golden and the edges are gently bubbling. Rest 10 minutes before serving for the cleanest scoops.
Notes
Nutrition
Why You’ll Love This Southern Maple Sweet Potato Casserole
- Silky-smooth texture with real maple flavor and warm spices.
- Crunchy pecan topping that bakes up golden and fragrant.
- Simple ingredients with easy swaps for gluten-free and dairy-free.
- Make-ahead friendly to simplify busy holiday cooking.
- Perfect balance of sweet and savory to pair with classic mains.
Southern Maple Sweet Potato Casserole Ingredients & Substitutions
- Sweet potatoes: 3 lb (about 1.4 kg), scrubbed. Orange-fleshed varieties like Jewel or Garnet mash beautifully. Canned yams work in a pinch, well drained.
- Unsalted butter: 4 tbsp, melted. Substitute vegan butter or melted coconut oil to make it dairy-free.
- Pure maple syrup: 1/3 cup. Use Grade A amber for rich flavor. Honey works, but the taste will be slightly different.
- Milk: 1/4 cup whole milk or evaporated milk. Swap with unsweetened almond, oat, or coconut milk for dairy-free.
- Vanilla extract: 1 tsp for warmth.
- Ground cinnamon: 1 tsp.
- Ground nutmeg: 1/4 tsp or use pumpkin pie spice.
- Fine sea salt: 1/4 tsp to balance sweetness.
- Egg: 1 large, lightly beaten, optional for a slightly lifted, custardy set. For vegan, use 1 tbsp ground flax mixed with 3 tbsp water.
Pecan Crumble Topping
- Pecans: 1 cup chopped. Toast lightly for extra flavor.
- Light brown sugar: 1/3 cup, packed.
- All-purpose flour: 1/3 cup. Gluten-free: use a 1:1 GF flour or almond flour.
- Unsalted butter: 3 tbsp, melted. Vegan butter works too.
- Pinch of salt.
Optional: mini marshmallows for an extra layer after baking or in place of the crumble.
Step-by-Step Instructions to Make Southern Maple Sweet Potato Casserole
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Roast until very tender, 45 to 60 minutes depending on size. Cool just until you can handle them, then scoop flesh into a large bowl.
Mash and Season the Filling
Mash the hot sweet potatoes until smooth. Stir in melted butter, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or salt. If using, whisk in the beaten egg or the prepared flax mixture once the mash has cooled slightly so it does not scramble.
Make the Pecan Crumble
Reduce oven to 350°F (175°C). In a bowl, combine pecans, brown sugar, flour, melted butter, and a pinch of salt. Stir until the mixture is evenly moistened and clumpy.
Assemble the Casserole
Spread the sweet potato mixture into a greased 2-quart baking dish (or an 8×11-inch or 9-inch square). Sprinkle the pecan crumble evenly over the top.
Bake, Rest, and Serve
Bake at 350°F (175°C) for 25 to 30 minutes, until the topping is golden and the edges are gently bubbling. Rest 10 minutes before serving for the cleanest scoops.
Tips for Success
- Roast, do not boil: Roasting concentrates flavor and prevents watery mash.
- Mash while warm: Warm potatoes absorb butter and maple for a silkier texture.
- Control sweetness: Start with 1/3 cup maple, add another tablespoon if your potatoes are less sweet.
- Toast the nuts: A quick toast in a dry skillet deepens pecan flavor.
- Make ahead: Assemble without baking, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to bake time.
Variations of Southern Maple Sweet Potato Casserole
- Marshmallow topping: Bake the casserole uncovered for 20 minutes, top with marshmallows, then bake 5 to 8 more minutes until toasted.
- Bourbon maple: Add 1 to 2 tbsp bourbon to the filling for a gentle caramel note.
- Gluten-free: Use almond flour or a gluten-free 1:1 flour in the crumble.
- Vegan: Use dairy-free milk, vegan butter, and flax egg. Maple keeps the flavor spot on.
- Walnut or pecan-oat streusel: Swap half the flour for rolled oats for extra texture.
- Spiced kick: Add a pinch of cayenne or 1/4 tsp ginger for warmth.
Serving Suggestions: What to Pair with Southern Maple Sweet Potato Casserole
- Roast turkey, glazed ham, or herb-roasted chicken.
- Garlicky green beans or Brussels sprouts with lemon.
- Bright cranberry relish to balance richness.
- Simple salad with tart vinaigrette and shaved Parmesan.
- For brunch, serve with soft-scrambled eggs and maple bacon.
Storage & Reheating Instructions
- Refrigerate: Cover leftovers and chill up to 4 days.
- Reheat: Warm at 325°F (165°C) covered for 15 to 20 minutes. Uncover for the last 5 minutes to re-crisp the topping. Microwaving works for single portions, though topping will soften.
- Freeze: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat as above. For best crunch, freeze the topping separately and add before baking.
Memories Made Around the Table
My grandmother taught me to roast the sweet potatoes until the skins practically slump. The mash was always sweet enough, but never too sweet, and the first crunchy spoonful of pecans was the sign that the feast had begun.
FAQs
Can I boil the sweet potatoes? Yes, but drain very well and return to the pot over low heat for 2 to 3 minutes to steam off excess moisture before mashing.
Can I use canned sweet potatoes or yams? You can. Drain thoroughly and mash, then adjust sweetness since canned versions can be packed in syrup.
How do I make it less sweet? Reduce maple syrup to 1/4 cup and increase salt slightly. You can also halve the brown sugar in the topping.
No nuts in my home. What can I use? Use a simple oat streusel with 1/2 cup rolled oats, 1/3 cup flour, 1/4 cup brown sugar, and 3 tbsp melted butter, or top with marshmallows.
Can I double the recipe? Yes. Bake in a 9×13-inch dish for 35 to 40 minutes, watching the topping.
Final Thoughts
This Southern Maple Sweet Potato Casserole brings warm spice, real maple, and a buttery crunch to every plate. Make it once, and it will become your most requested holiday side.