Holiday Favorite Southern Maple Sweet Potato Casserole
Southern Maple Sweet Potato Casserole made with creamy mashed sweet potatoes, maple syrup, and a crunchy pecan topping. A perfect side dish for Thanksgiving, Christmas, or family dinners.
Ingredients
For the Sweet Potato Base:
- - 4–5 medium sweet potatoes about 3 lbs, peeled and steamed
- - 1/2 cup unsalted butter melted
- - 1/2 cup pure maple syrup
- - 2 large eggs beaten
- - 1/2 cup whole milk
- - 1 tsp vanilla extract
- - 1/2 tsp ground cinnamon
- - 1/4 tsp nutmeg
- - Pinch of salt
For the Pecan Topping:
- - 1 cup chopped pecans
- - 1/2 cup brown sugar
- - 1/3 cup all-purpose flour
- - 1/3 cup melted butter
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 2. Steam or boil sweet potatoes until fork tender. Drain and mash until smooth.
- 3. Mix mashed sweet potatoes with butter, maple syrup, eggs, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
- 4. Spread mixture evenly into prepared dish.
- 5. In a separate bowl, combine pecans, brown sugar, flour, and melted butter until crumbly.
- 6. Sprinkle topping over sweet potato mixture.
- 7. Bake 30–35 minutes or until topping is golden and crisp.
- 8. Cool slightly and serve warm.
Notes
Make ahead by preparing the sweet potato base a day before. Add the topping just before baking. Leftovers keep for 4 days refrigerated.