f you’re searching for a side dish that brings fall flavors to life, this Maple Sweet Potato Casserole is it. Creamy mashed sweet potatoes meet a buttery maple-pecan topping in a dish that’s just the right amount of sweet, cozy, and completely crave-worthy. It’s a classic for Thanksgiving, but honestly? We make it year-round. In this article, you’ll find exactly why this casserole earns a permanent spot on your holiday table, what makes it so special, how to prepare it step by step, and a few tips to make it your own.
Let’s dive into the warm, maple-kissed goodness.
Table of Contents
Why You’ll Love This Maple Sweet Potato Casserole
A recipe that came straight from our real table
Hi, I’m Saly. I’m a wife, a home cook, and someone who used to believe that great food had to be complicated. Spoiler: it doesn’t. And this Maple Sweet Potato Casserole is proof.
The very first time I made it was for Thanksgiving. My husband, a sweet potato skeptic, was quiet after the first bite. Then he said, “That tastes like dessert, but better.” I knew it had to stay. Now every fall, as soon as the weather turns cool, this casserole comes back out. The smell of maple and cinnamon floating through the kitchen is pure holiday magic.
We’ve had it alongside our Cranberry Orange Glazed Turkey Breast, and even served cold the next morning with coffee. Yep — it’s that versatile.
What makes it stand out from other sweet potato casseroles? For one, there’s no marshmallow topping here. Instead, it’s all about a crunchy, buttery maple pecan crumble. It gives each bite that perfect balance of creamy and crispy.
If you’re looking for a sweet potato side dish that’s comforting, crowd-pleasing, and honestly hard to mess up, this is the one. And yes, it’s earned a spot in our regular rotation.
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Maple Sweet Potato Casserole
A cozy, sweet and buttery side dish perfect for Thanksgiving or any chilly night. Made with mashed sweet potatoes and topped with a golden maple pecan crumble.
- Total Time: 50 mins
- Yield: 6 servings 1x
Ingredients
3 cups mashed sweet potatoes (about 3–4 medium)
1/4 cup pure maple syrup
1/3 cup whole milk
1/4 cup unsalted butter, melted
2 eggs, beaten
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
Topping:
1/2 cup chopped pecans
1/3 cup brown sugar
1/4 cup flour
1/4 cup butter, softened
1 tbsp maple syrup
Instructions
1. Preheat oven to 350°F. Grease a 9×9 casserole dish.
2. Peel, cook, and mash sweet potatoes until smooth.
3. Add maple syrup, milk, butter, eggs, vanilla, cinnamon, and salt. Mix well.
4. Pour mixture into the baking dish and smooth the top.
5. In a separate bowl, mix all topping ingredients until crumbly.
6. Sprinkle topping evenly over sweet potato layer.
7. Bake 30–35 minutes until golden and bubbling.
8. Let sit 10 minutes before serving.
Notes
Make ahead: Assemble and refrigerate up to 24 hours in advance.
Nut-free option: Use oats or crushed pretzels instead of pecans.
To reheat: Bake covered at 300°F for 20 minutes or until warm.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 68mg
What You Need to Make Maple Sweet Potato Casserole
The star ingredients that bring it all together
This casserole shines because it leans on a short list of familiar ingredients; nothing fancy, just real food that tastes like home. The sweet potatoes are the base, of course, but it’s the maple syrup and pecans that turn it into something magical. Here’s what you’ll need to make the best version of this classic comfort dish.
For the sweet potato base:
- 3 cups mashed sweet potatoes (about 3–4 medium potatoes)
- 1/4 cup pure maple syrup
- 1/3 cup whole milk (or any milk you prefer)
- 1/4 cup unsalted butter, melted
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
For the maple pecan topping:
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1 tbsp maple syrup
Ingredient notes and easy swaps
If you’re short on time, you can absolutely use canned sweet potatoes. Just drain them well and skip the extra milk; they’re already soft and often sweetened. Want a deeper flavor? Roast your sweet potatoes instead of boiling for a more caramelized, earthy base.
Prefer things less sweet? Use just 2 tablespoons of maple syrup in the filling and top with extra pecans instead of sugar.
We love making this dish alongside something savory like these Garlic Butter Bread Rolls to balance the sweetness with something buttery and warm from the oven.
This recipe serves 6 generously, or up to 8 if it’s part of a full spread.
How to Make Maple Sweet Potato Casserole
Step-by-step prep, no stress, all flavor
This Maple Sweet Potato Casserole comes together in under an hour, and most of that time is hands-off baking. You can even prep it a day ahead and bake it fresh before dinner. Here’s exactly how to make it.
Step 1: Prepare the sweet potatoes
Start by boiling or roasting your sweet potatoes until fork-tender. For boiling, peel and cube them first; for roasting, leave the skin on and scoop out the flesh after baking at 400°F for about 45 minutes. Mash them until smooth in a large mixing bowl.
Step 2: Mix the filling
To the mashed sweet potatoes, add the maple syrup, melted butter, milk, eggs, vanilla extract, cinnamon, and salt. Stir until everything is well combined and creamy. The mixture should be smooth, slightly thick, and easy to spread.
Step 3: Pour into baking dish
Grease a 9×9-inch (or similar size) casserole dish. Pour in the sweet potato mixture and smooth the top with a spatula.
Step 4: Make the maple pecan topping
In a separate bowl, mix together chopped pecans, brown sugar, flour, softened butter, and maple syrup. Use a fork or your fingers to work the butter into the mixture until it forms a crumbly texture.
Step 5: Add the topping
Sprinkle the topping evenly over the sweet potato base. Don’t press it in, let it sit on top so it gets golden and crisp as it bakes.
Step 6: Bake
Bake at 350°F for 30–35 minutes, or until the top is golden brown and the edges are bubbling slightly. Let it rest for 5–10 minutes before serving.
One bite of this, paired with something savory like Salted Maple Pecan Pie Bars, and your Thanksgiving table is officially next-level.
Tips and Variations for the Best Maple Sweet Potato Casserole
Make it your way, simple swaps and expert tricks
The beauty of this casserole is that it’s both comfortingly classic and super flexible. Whether you want to lighten it up, make it ahead, or serve it with a twist, here are the best ways to adjust it without sacrificing flavor.
Prep it ahead for stress-free holidays
You can fully assemble this casserole up to 24 hours in advance. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for 20–30 minutes, then bake as usual. This is a lifesaver when oven space is tight and your kitchen’s already buzzing.
Swap out ingredients to suit your needs
- Dairy-free? Use plant-based milk (like oat or almond) and vegan butter.
- Nut allergy? Replace pecans with sunflower seeds or crushed pretzels for crunch.
- No maple syrup? Use honey or brown sugar in a pinch, just know the flavor will change slightly.
Add-ins that work well:
- A splash of orange juice or zest for brightness
- A pinch of nutmeg or clove for extra spice
- A handful of mini marshmallows on half the casserole if you’re serving both traditionalists and non-marshmallow fans
Whether you go classic or creative, this dish holds its own on any holiday spread.
Frequently Asked Questions
Can I make Maple Sweet Potato Casserole ahead of time?
Absolutely. This dish is perfect for prepping ahead. You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Just bring it to room temperature before baking, or add 5–10 minutes to the baking time if going straight from the fridge.
Can I use canned sweet potatoes instead of fresh?
Yes! Canned sweet potatoes (or yams) work well; just make sure they’re unsweetened and drained. Skip the added milk since they’re already soft, and reduce the maple syrup slightly if the canned version is already sweetened.
How do I make this sweet potato casserole without nuts?
If you’re cooking for someone with a nut allergy, replace pecans with rolled oats, sunflower seeds, or even crushed graham crackers. These will still add a nice crunch on top without the allergens.
Can I freeze Maple Sweet Potato Casserole?
Yes, but for best texture, freeze the base without the topping. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge, add fresh topping, then bake until hot and golden.
Final Note
Maple Sweet Potato Casserole isn’t just a side dish, it’s the heart of every cozy fall and holiday meal. It’s a recipe that comes from love, gets made with ease, and ends in second helpings. Whether you’re hosting a big Thanksgiving gathering or just craving something soul-satisfying on a chilly weeknight, this casserole delivers every time.
Pair it with Honey-Glazed Corn Casserole and you’ve got a Holiday spread no one will forget.
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