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A delicious Southern Maple Sweet Potato Casserole is displayed as a featured image, showcasing its warm colors and inviting texture.

Southern Maple Sweet Potato Casserole

This Southern Maple Sweet Potato Casserole is a comforting and flavorful side dish perfect for holidays or any gathering. It features a creamy sweet potato base infused with warm spices and maple syrup, topped with a crunchy pecan streusel.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup pure maple syrup
  • 1/4 cup milk whole or 2%
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Mixing bowls
  • Potato masher or electric mixer
  • Pastry blender or fingertips
  • Whisk
  • Measuring cups and spoons
  • Aluminum foil (optional)
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Peel and cube the sweet potatoes into roughly 1-inch pieces.
  3. Boiling Method: Place the cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt to the 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. Drain the sweet potatoes well.
  4. Baking Method: Wrap each sweet potato in aluminum foil. Bake at 400 degrees F for 45-60 minutes, or until fork tender. Let cool slightly before handling and peeling the skin off.
  5. In a large bowl, combine the drained (or baked) sweet potatoes, melted butter, maple syrup, milk, cinnamon, nutmeg, ginger, salt, pepper, and vanilla extract.
  6. Use a potato masher or an electric mixer to mash the sweet potatoes until smooth. Don't overmix.
  7. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  8. In a medium bowl, whisk together the flour, brown sugar, chopped pecans, and salt.
  9. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  10. Drizzle the 1/4 cup maple syrup over the streusel mixture and toss gently to combine.
  11. Sprinkle the maple pecan streusel topping evenly over the sweet potato base.
  12. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sweet potato filling is bubbly.
  13. Let the casserole cool for at least 10-15 minutes before serving.

Notes

If the sweet potato casserole is too watery, make sure you drain the sweet potatoes really well if you boil them. You can also add a tablespoon or two of cornstarch to the sweet potato mixture to help thicken it. If the streusel topping is too dry, add a little more melted butter or maple syrup, a teaspoon at a time, until it comes together. If the streusel topping is burning, tent the casserole with foil for the last 10-15 minutes of baking. You can assemble the casserole (both the sweet potato base and the topping) up to 24 hours in advance. Cover it tightly and refrigerate it. When you're ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. You may need to add a few minutes to the baking time. Variations: Add a pinch of cayenne pepper for a little kick, or use walnuts instead of pecans. You could even add a layer of marshmallows on top during the last few minutes of baking for a classic twist.