Southern Maple Sweet Potato Casserole (with Candied Pecans!)
A comforting Southern sweet potato casserole made with maple syrup, coconut milk, and topped with candied pecans. Perfect for Thanksgiving or any cozy fall dinner.
Ingredients
- 4 large sweet potatoes about 3–4 cups mashed
- 1/2 cup canned coconut milk
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil or unsalted butter
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 1 tsp vanilla extract
- 1 egg optional
Topping:
- 1 cup chopped pecans
- 2 tbsp maple syrup
- 1 tbsp coconut oil or butter
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- Pinch of sea salt
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a medium baking dish.
- 2. Boil and mash the sweet potatoes. Let cool.
- 3. Mix mashed potatoes with coconut milk, maple syrup, coconut oil, spices, vanilla, and egg.
- 4. Spread evenly in baking dish.
- 5. Mix topping ingredients and sprinkle on top.
- 6. Bake uncovered for 30–35 minutes.
- 7. Let rest 10 minutes before serving.
Notes
For extra sweetness, top with mini marshmallows after baking.
Add 1/2 cup of pumpkin puree for a pumpkin-sweet potato mix.
Make ahead: assemble and refrigerate up to 24 hours before baking.