Southern Maple Sweet Potato Casserole is a cozy dish full of soft, sweet potatoes mixed with warm maple syrup and topped with a crunchy, buttery pecan crumble. It’s a classic side that brings together the rich flavors of the South in every bite, perfect for holidays or a comforting family dinner.
I love making this casserole because it’s so simple to prepare but always gets everyone asking for seconds. The sweet potatoes stay creamy and smooth, while the pecan topping adds just the right amount of crunch and sweetness. Pro tip: using real maple syrup really makes the flavors pop and gives it that natural sweetness I can’t get enough of.
One of my favorite ways to enjoy this dish is alongside roast chicken or turkey, especially on chilly evenings when everyone’s gathered around the table. It reminds me of warm family gatherings and the joy of sharing good food with the people I love. Plus, the leftovers taste just as good the next day!
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, fresh sweet potatoes with smooth skin. They become creamy when cooked. If you can’t find sweet potatoes, you can try yams, but the flavor and texture will be a bit different.
Maple Syrup: Pure maple syrup adds natural sweetness and rich flavor. If unavailable, use honey or agave syrup, but this will change the taste slightly.
Pecans: Pecans give a nice crunch and nutty flavor. Walnuts are a good substitute if pecans are not on hand. Toast nuts lightly to boost the aroma.
Spices: Cinnamon and nutmeg add warmth. Feel free to adjust according to your taste or omit if needed, but they bring important depth to the dish.
How Do You Get the Perfect Crunchy Pecan Topping?
The topping is what sets this casserole apart. Here’s how to make it just right:
- Mix chopped pecans, flour, brown sugar, and softened butter until crumbly but combined well.
- Spread the topping evenly on the sweet potato layer so every bite has a mix of soft and crunchy.
- Bake uncovered to help the topping crisp up and turn golden brown.
- To enhance crunch, you can toast the pecans for 5 minutes before mixing. This also adds a deeper nutty flavor.
Keep an eye on the casserole in the last 5 minutes of baking. If the topping browns too quickly, cover loosely with foil to prevent burning but keep the crunch.
Equipment You’ll Need
- Large pot – I use this to boil the sweet potatoes until tender, making them easier to mash.
- Mixing bowls – Perfect for combining the mashed sweet potatoes, syrup, and spices and for the pecan topping ingredients.
- Masher or fork – A simple tool to mash the cooked sweet potatoes smoothly, leaving a slight chunk.
- 9×13-inch baking dish – Ideal for spreading out the casserole and baking it evenly.
- Measuring cups and spoons – To ensure the ingredients are just right for perfect flavor balance.
- Small bowl & fork – For mixing the pecan topping ingredients until crumbly.
Flavor Variations & Add-Ins
- Adding a swirl of cream cheese or mascarpone to the sweet potato mix for extra creaminess.
- Incorporate cooked, crumbled bacon into the pecan topping for a smoky twist.
- Swap pecans with walnuts or toasted almonds for different nut flavors and textures.
- Mix in dried cranberries or raisins for a touch of sweetness and tartness.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 1/2 cups pecans, chopped (reserve some halves for garnish)
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
How Much Time Will You Need?
This recipe takes about 15–20 minutes to prepare and boil the sweet potatoes, then around 35 minutes to bake. So, in total, you’re looking at about 50–60 minutes from start to finish. It’s great for making ahead or fresh the day you want to serve it!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C), and grease a 9×13-inch casserole dish. Place the peeled sweet potato chunks in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are soft when pierced with a fork. Drain well.
2. Mash and Mix the Sweet Potato Base:
Transfer the drained sweet potatoes into a large bowl. Mash them until mostly smooth but still a little chunky. Add the maple syrup, melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Stir everything together until well mixed.
3. Make the Pecan Topping and Bake:
In a medium bowl, combine the chopped pecans, flour, brown sugar, and softened butter. Mix with a fork or your fingers until it looks like coarse crumbs. Spread the sweet potato mixture into your prepared dish evenly. Sprinkle the pecan topping evenly on top, adding reserved pecan halves for decoration if you like.
Bake uncovered for 30–35 minutes until the topping is golden brown and the casserole is bubbly. Let it cool a few minutes before serving to enjoy the perfect warm, sweet, and crunchy Southern delight!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes, you can use frozen sweet potatoes, but be sure to thaw them completely and drain any excess moisture before mashing. This helps keep the casserole from becoming too watery.
Can I Make This Sweet Potato Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 7, cover, and refrigerate for up to 24 hours. When ready, bake it fresh for the full 30–35 minutes until bubbly and golden.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes to restore the crispy topping.
Can I Substitute Pecans in the Topping?
Yes, walnuts or almonds work well if pecans aren’t available. Toasting the nuts lightly before mixing will enhance their flavor and crunch.
