Southern Maple Sweet Potato Casserole Recipe
Introduction
Southern Maple Sweet Potato Casserole is a comforting dish that balances creamy sweet potatoes with a crispy pecan topping. The natural sweetness of maple syrup adds warmth and depth, making it perfect for holiday dinners or cozy family meals. Its layered textures create a delightful experience in every bite.
Ingredients
- 4 large sweet potatoes (about 3 lbs), baked and mashed
- ½ cup unsalted butter, melted
- ½ cup pure maple syrup
- ½ cup whole milk
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 4 tbsp unsalted butter, melted (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Bake the sweet potatoes until tender, about 45–60 minutes. Allow them to cool slightly, then peel and mash until smooth.
- Step 2: In a large bowl, combine the mashed sweet potatoes with melted butter, maple syrup, warm milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and smooth.
- Step 3: Pour the sweet potato mixture into a 9×13-inch baking dish, smoothing the top with a spatula.
- Step 4: In a separate bowl, stir together chopped pecans, brown sugar, flour, and melted butter to form the topping.
- Step 5: Sprinkle the pecan topping evenly over the sweet potato filling.
- Step 6: Bake the casserole for 35–40 minutes, or until the topping is golden brown and the filling has set but is still creamy. If your oven runs hot, add the topping halfway through baking to prevent burning.
- Step 7: Remove from the oven and let cool slightly before serving. Enjoy warm as a side dish or dessert.
Tips & Variations
- Bake sweet potatoes instead of boiling to preserve flavor and prevent watery filling.
- Toast pecans lightly before mixing into the topping for extra nutty flavor.
- Warm the milk before adding to the filling for a smoother blend.
- Substitute honey for maple syrup for a different sweetness profile.
- Swap pecans with walnuts or almonds for variety in texture and taste.
- Add a marshmallow layer on top if you prefer it extra sweet.
- Use almond milk to make the dish dairy-free.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the casserole in the oven at 350°F (175°C) for 15–20 minutes until heated through. This helps maintain the crispy topping and creamy filling texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the sweet potato filling a day in advance and refrigerate it. Keep the topping separate, then add it just before baking for best results.
What if I don’t have pure maple syrup?
While real maple syrup is recommended for its distinct flavor, you can substitute honey for a similar natural sweetness. Avoid using pancake syrup, as it lacks the depth and caramelization of pure maple syrup.
PrintSouthern Maple Sweet Potato Casserole Recipe
This Southern Maple Sweet Potato Casserole is a creamy, smooth, and flavorful side dish or dessert featuring baked sweet potatoes sweetened with warm maple syrup and topped with a crispy, buttery pecan crust. The combination of creamy filling and crunchy topping creates a perfectly balanced and cozy dish, ideal for holiday meals or comforting family dinners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
For the Filling:
- 4 large sweet potatoes (about 3 lbs), baked and mashed
- ½ cup unsalted butter, melted
- ½ cup pure maple syrup
- ½ cup whole milk
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
For the Topping:
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 4 tbsp unsalted butter, melted
Instructions
- Prepare and bake sweet potatoes: Preheat your oven to 350°F (175°C). Scrub the sweet potatoes and bake them whole until tender, about 45-60 minutes depending on size. Baking prevents excess water absorption, ensuring a creamy texture.
- Mash the sweet potatoes: Once baked and cool enough to handle, peel the sweet potatoes and mash them in a large bowl using a potato masher or electric mixer until smooth and fluffy.
- Make the filling: Stir in the melted butter, pure maple syrup, warmed whole milk, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt into the mashed sweet potatoes. Mix until fully combined and smooth. Warmed milk helps integrate ingredients seamlessly.
- Prepare the topping: In a separate bowl, combine chopped pecans, brown sugar, and all-purpose flour. Stir in melted butter until the mixture is crumbly and evenly coated. For extra flavor, toast the pecans lightly before mixing.
- Assemble the casserole: Transfer the sweet potato mixture into a greased 9×13-inch baking dish, spreading evenly. Sprinkle the pecan topping over the filling uniformly.
- Bake the casserole: Place the dish in the preheated oven and bake for about 35-40 minutes, or until the topping is crispy and golden, and the filling is heated through and set. If your oven runs hot, add the topping halfway through baking to prevent burning.
- Cool and serve: Let the casserole cool slightly before serving. It works wonderfully as both a side dish and a dessert. Enjoy warm or cold for leftovers.
Notes
- Do not overcook sweet potatoes to prevent watery texture.
- Use real maple syrup for authentic flavor over pancake syrup.
- Adding the pecan topping midway through baking helps prevent burning if your oven temperature varies.
- The eggs are essential to help the filling set firmly without being dense.
- Make filling ahead of time and refrigerate; add topping and bake when ready to serve.
Keywords: sweet potato casserole, southern casserole, maple syrup, pecan topping, holiday side dish, creamy sweet potatoes
