Go Back
Southern Maple Sweet Potato Casserole is pictured as a tempting featured image, showcasing its deliciousness.

PERFECT SOUTHERN MAPLE SWEET POTATO CASSEROLE

This Southern Maple Sweet Potato Casserole is the perfect balance of creamy sweet potato, rich maple syrup, and crunchy toasted pecans. It is a guaranteed holiday favorite and a delightful experience in every bite. This casserole is easy to prepare and sure to impress.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Sweet Potatoes
  • 1/2 cup Unsalted Butter, melted
  • 1/2 cup Maple Syrup
  • 1/2 cup Milk or Half-and-Half
  • 1/4 cup Brown Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1 cup All-Purpose Flour
  • 1/2 cup Brown Sugar
  • 1/2 cup Unsalted Butter, cold and cubed
  • 1 cup Pecans, chopped

Equipment

  • Large mixing bowl
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Saucepan
  • Vegetable peeler
  • Colander
  • Pastry blender or fingertips

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Peel and cube the sweet potatoes. Cut them into roughly 1-inch pieces for even cooking.
  3. Place the cubed sweet potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
  4. Drain the sweet potatoes thoroughly in a colander. Let them steam in the colander for a few minutes to help release any excess moisture.
  5. Transfer the drained sweet potatoes to a large mixing bowl. Use a potato masher or an electric mixer to mash them until smooth. Be careful not to overmix, as this can make them gummy.
  6. Add the melted butter, maple syrup, milk (or half-and-half), and vanilla extract to the mashed sweet potatoes. Mix until well combined.
  7. Add the brown sugar, cinnamon, nutmeg, and salt. Mix until everything is evenly incorporated. Taste and adjust seasonings as needed.
  8. Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it evenly.
  9. In a separate bowl, combine the flour and brown sugar.
  10. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
  11. Stir in the chopped pecans.
  12. Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
  13. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  14. Let the casserole rest for 10-15 minutes before serving. This allows the flavors to meld together and the topping to set slightly.

Notes

Use real maple syrup for the best flavor. Don't overmix the sweet potatoes to avoid a gummy texture. Toast the pecans for extra flavor. Adjust the sweetness to your liking. The casserole can be assembled a day ahead and stored in the refrigerator. Add a touch of orange zest for a bright, citrusy note. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.