Southern Maple Sweet Potato Casserole is a delicious, cozy dish that combines the natural sweetness of tender sweet potatoes with the rich flavor of maple syrup and a crunchy, buttery topping. It’s the perfect balance of soft and crispy, sweet and a little nutty, making it a standout side for any meal, especially during holiday gatherings.
I love making this casserole because it feels like a warm hug from the South. The maple syrup adds a nice depth of sweetness that’s different from plain brown sugar, and that crunchy topping with pecans or walnuts is my favorite part—there’s just something so satisfying about the contrast in textures. I usually make it ahead of time, so all I have to do is pop it in the oven right before dinner.
Serving this casserole alongside roast chicken or ham is always a hit with family and friends. It pairs really well with simple green veggies or a fresh salad, too. I find it hard to resist going back for seconds, and it’s also great as a little breakfast treat leftover the next day. This dish brings a bit of Southern charm and sweetness to the table every time.
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of this dish. Choose firm, orange-fleshed sweet potatoes for natural sweetness and creamy texture. If you want, yams can work, but true sweet potatoes are best for flavor.
Maple Syrup: Pure maple syrup adds a rich, natural sweetness with depth. If you can’t find it, use honey or agave syrup, but the unique maple flavor might be lighter.
Pecans: They give the topping a lovely crunch and nutty taste. If you’re allergic or prefer a different nut, walnuts are a great substitute. For nut-free, try toasted oats for crunch.
Mini Marshmallows (Optional): They add gooey sweetness under the topping, making it extra rich. Feel free to skip them if you prefer less sugar or want a simpler texture.
How Do I Get the Perfect Sweet Potato Texture?
Mashing sweet potatoes just right is key — you want creamy but not too watery. Here’s how I do it:
- Boil cubed sweet potatoes until tender (15-20 mins). Test by poking with a fork; it should slide in easily.
- Drain completely to avoid a watery mash.
- Mash with a potato masher or hand mixer for smoothness. Avoid over-mixing to keep it airy, not gluey.
- Add wet ingredients (butter, syrup, eggs) gradually, mixing until creamy.
Following these steps helps keep the casserole firm but soft, so it holds together when serving.
Equipment You’ll Need
- Large pot – perfect for boiling sweet potatoes until tender without crowding.
- Potato masher or hand mixer – helps you get creamy, smooth sweet potatoes easily.
- 9×13-inch baking dish – a standard size that fits well in most ovens and makes layering simple.
- Mixing bowls – for combining the sweet potato mix and streusel topping separately.
- Spoon or spatula – handy for spreading the sweet potato mixture evenly in the dish.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon to the streusel topping for a salty crunch that balances the sweetness.
- Mix in a teaspoon of ground ginger or pumpkin pie spice for a warm, spicy twist.
- Substitute walnuts for pecans to change the nutty flavor if you prefer a milder taste.
- Swirl in cream cheese into the mashed sweet potatoes for a richer, tangy texture.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Layer:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/3 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup mini marshmallows (optional, for topping under the streusel)
For the Pecan Streusel Topping:
- 1 cup pecan halves and chopped pecans
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-20 minutes to boil the sweet potatoes, and about 30-35 minutes to bake. In total, expect around 55-65 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. Place peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
2. Mash and Mix Sweet Potato Layer:
Transfer the potatoes to a large bowl and mash until smooth. Add maple syrup, granulated sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until creamy and well combined. Spread the mixture evenly into your prepared baking dish.
3. Add Optional Marshmallows:
If using, sprinkle mini marshmallows evenly over the sweet potato layer for a gooey middle layer.
4. Make and Add Pecan Streusel Topping:
In a medium bowl, mix brown sugar, flour, cinnamon, melted butter, and maple syrup until crumbly. Stir in pecans. Sprinkle this streusel evenly on top of the sweet potatoes (or marshmallows).
5. Bake:
Bake uncovered for 30-35 minutes, until the topping is golden brown and crisp.
6. Serve:
Allow to cool slightly before serving. Enjoy warm to savor the creamy sweet potatoes with the rich maple flavor and crunchy pecan topping!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes, you can use frozen sweet potatoes, but make sure to thaw them completely and drain any excess moisture before mashing to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the entire dish, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking cold.
What Can I Substitute for Pecans in the Streusel Topping?
Walnuts work great as a substitute, or you can use chopped almonds. For a nut-free option, try toasted oats or coconut flakes for crunch.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
