Southern Maple Sweet Potato Casserole is a wonderful mix of creamy mashed sweet potatoes and the warm, comforting sweetness of maple syrup, topped with a crunchy, buttery pecan crumb. This dish brings together smooth, sweet flavors and a little bit of crunch that makes every bite feel like a cozy hug. It’s the kind of classic comfort food that feels perfect for family dinners and holiday gatherings.
I love making this casserole because it’s simple to prepare but always feels special. I usually mash the sweet potatoes just right—not too chunky, not too smooth—and then mix in plenty of maple syrup for that extra natural sweetness. Adding the pecan topping gives it such a nice contrast in texture, and the buttery crumbs make it even more delicious. I find it hard to stop at one helping!
My favorite way to serve this casserole is right alongside some roasted turkey or ham, with plenty of gravy and a side of greens. It’s always been a crowd-pleaser at our family table, and I have warm memories of helping my grandma sprinkle the pecans on top before it baked to golden perfection. If you want a dish that feels like a classic Southern treat, this sweet potato casserole fits the bill perfectly every time.
Key Ingredients & Substitutions
Sweet Potatoes: The base of this dish, they should be soft and naturally sweet. If you can’t find fresh ones, canned sweet potatoes work in a pinch—just drain well before mashing.
Maple Syrup: Adds a pure, warm sweetness that’s different from sugar. If unavailable, honey or brown sugar are okay substitutes, but maple gives the best flavor profile.
Pecans: These nuts create the crunchy topping. If you have a nut allergy or no pecans, try walnuts or even a mix of oats and cinnamon for a similar texture.
Butter: Use unsalted so you can control the salt level, but salted butter can be used if needed—just reduce added salt slightly.
Half-and-Half or Heavy Cream: This keeps the sweet potato mixture creamy. Milk can work if you want a lighter option, but the casserole won’t be as rich.
How Do I Get the Perfect Crunchy Pecan Topping?
The topping needs to be crumbly but hold together enough to toast nicely in the oven. Here’s what helps:
- Use cold butter cut into small cubes. This keeps the topping from becoming too mushy.
- Mix the pecans, brown sugar, flour, cinnamon, and salt first, then cut in the butter with fingers or a pastry cutter. The texture should be coarse crumbs with some larger nut pieces.
- Sprinkle the topping evenly over the casserole to allow even browning and crunch.
- Bake at 350°F until golden brown, watching closely to avoid burning since nuts toast quickly.
This technique creates that sweet, buttery, crunchy coating that contrasts perfectly with the smooth sweet potatoes underneath.
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes until tender, making them easy to mash.
- Mixing bowls – for combining the mashed sweet potatoes, syrup, and spices.
- 9×13-inch baking dish – ideal for layering and baking the casserole evenly.
- Pastry cutter or forks – helps mix the cold butter into the pecan topping for that perfect crumbly texture.
- Measuring cups and spoons – to ensure accurate ingredients, especially the syrup and sugars.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or sliced almonds for a different crunch and flavor.
- Add a hint of bourbon or vanilla extract to deepen the sweetness and aroma.
- Mix in chopped apples or raisins into the sweet potato layer for extra fruitiness.
- Top with marshmallows before baking for a s’mores-inspired twist.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 4 large sweet potatoes (about 3 pounds)
- 1/2 cup pure maple syrup
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup half-and-half or heavy cream
- 1 cup mini marshmallows (optional, for layering)
For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes to bake, for a total of around 50 minutes. You’ll spend some time boiling and mashing the sweet potatoes before mixing and assembling everything. The baking time gives the topping a lovely golden crunch.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 350°F (175°C). Peel the sweet potatoes and cut them into chunks. Boil them in a large pot of water for about 15-20 minutes, or until a fork easily pierces them. Drain the water well.
2. Mix the Sweet Potato Layer:
In a large bowl, mash the cooked sweet potatoes until smooth. Stir in maple syrup, melted butter, brown sugar, cinnamon, nutmeg, salt, vanilla extract, and the half-and-half or cream. Mix thoroughly for a creamy, sweet mixture.
3. Assemble the Casserole:
Lightly grease a 9×13-inch baking dish. Spread half of the sweet potato mixture evenly in the dish. (If you want to use marshmallows, sprinkle them evenly over this layer now.) Spread the remaining sweet potato mixture over the top, covering the marshmallows if used.
4. Prepare the Pecan Topping:
In a medium bowl, combine pecans, brown sugar, flour, cinnamon, and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, mix until the topping looks like coarse crumbs with pecans coated and small butter pieces visible.
5. Add the Topping and Bake:
Sprinkle the pecan topping evenly over the sweet potato mixture. Place the dish in the oven and bake for 30-35 minutes until the topping turns golden brown and crunchy, and the casserole is heated through.
6. Serve and Enjoy:
Let the casserole cool slightly before serving. It pairs wonderfully with your favorite roasted meats or holiday dishes!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can substitute canned sweet potatoes to save time. Just drain them thoroughly before mashing to avoid excess moisture that could make the casserole too soft.
Is There a Nut-Free Option for the Topping?
Absolutely! You can replace pecans with a mixture of oats, brown sugar, cinnamon, and butter for a crunchy, nut-free topping that still adds great texture and sweetness.
Can I Make This Casserole Ahead of Time?
Definitely! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, making sure to cover it to retain moisture.
