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Southern Maple Sweet Potato Casserole

A creamy sweet potato casserole infused with maple syrup and topped with a crunchy pecan streusel — perfect for Thanksgiving or holiday dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Holiday, Southern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups peeled and cubed sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup milk
  • 2 large eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1 cup chopped pecans
  • 1/4 cup brown sugar, packed
  • 2 tbsp unsalted butter, melted (topping)
  • 1/2 tsp cinnamon (topping)

Equipment

  • Large pot
  • Masher or potato ricer
  • Mixing bowl
  • 9×13 inch baking dish

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Boil sweet potatoes in a large pot for 15–20 minutes until tender. Drain.
  3. Mash sweet potatoes and stir in melted butter, maple syrup, milk, eggs, cinnamon, nutmeg, vanilla, and salt.
  4. Transfer mixture to prepared baking dish and smooth the top.
  5. Mix chopped pecans, brown sugar, melted butter, and cinnamon for topping. Sprinkle evenly over sweet potatoes.
  6. Bake uncovered for 25–30 minutes until topping is golden brown.
  7. Cool slightly before serving. Serve warm.

Notes

Assemble up to a day ahead and refrigerate. Reheat in oven before serving. Optional: add marshmallows for extra sweetness.