Southern Maple Sweet Potato Casserole
This Southern Maple Sweet Potato Casserole is pure comfort baked into every spoonful creamy mashed sweet potatoes blended with butter, maple syrup, and warm spices, then topped with a golden, crunchy pecan crumble. It’s the ultimate Southern side dish that doubles as dessert rich, cozy, and perfect for holidays or any time you crave a taste of home.
Ingredients
- For the Filling:
- 4 large sweet potatoes cooked and mashed
- ½ cup pure maple syrup
- ¼ cup brown sugar
- ½ cup melted butter
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup milk or heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- For the Topping:
- ½ cup all-purpose flour
- 1 cup chopped pecans
- ½ cup brown sugar
- 4 tablespoons melted butter
- Drizzle of maple syrup optional, for extra flavor
Instructions
- Prepare the Sweet Potatoes:
- Boil or bake sweet potatoes until fork-tender. Peel and mash until smooth.
- Mix the Filling:
- In a large bowl, combine mashed sweet potatoes, melted butter, maple syrup, brown sugar, eggs, vanilla, milk, cinnamon, nutmeg, and salt. Stir until creamy and blended.
- Prepare the Topping:
- In a separate bowl, mix flour, brown sugar, pecans, and melted butter until crumbly. Add a drizzle of maple syrup for extra sweetness if desired.
- Assemble:
- Pour the sweet potato mixture into a greased baking dish. Evenly sprinkle the pecan topping over it.
- Bake:
- Bake at 350°F (175°C) for 30–35 minutes, or until the topping is golden and crisp.
- Serve:
- Let it cool for a few minutes before serving warm.
Notes
- For a deeper flavor, bake sweet potatoes instead of boiling.
- Toast pecans before mixing to enhance their aroma and crunch.
- Can be made a day ahead just refrigerate and bake before serving.
- Add mini marshmallows on top for a classic holiday twist.
- Store leftovers in the fridge for up to 4 days.