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A spoon scooping creamy sweet potato casserole from a baking dish, topped with a crunchy pecan and brown sugar streusel.

Southern Maple Sweet Potato Casserole

This comforting Southern Maple Sweet Potato Casserole is a holiday classic, featuring creamy, maple-infused sweet potatoes beneath a crunchy, buttery pecan streusel topping. It's the perfect balance of sweet and savory.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Base
  • 4 lbs sweet potatoes about 5-6 medium, peeled and chopped into 1-inch pieces
  • 1/2 cup unsalted butter 1 stick, melted
  • 1/2 cup pure maple syrup Grade A Dark, Robust Taste recommended
  • 1/4 cup light brown sugar packed
  • 1/4 cup heavy cream or whole milk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
For the Pecan Streusel Topping
  • 1 cup pecans chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup unsalted butter 1/2 stick, cold and cut into small pieces
  • 1/2 tsp ground cinnamon
  • Pinch salt

Equipment

  • Large Pot
  • 9x13 inch baking dish
  • Large mixing bowls
  • Potato Masher or Electric Mixer
  • Pastry Blender (optional)

Method
 

Prepare Sweet Potatoes Section
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Place the peeled and chopped sweet potatoes into a large pot. Cover with cold water by about an inch. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are very tender when pierced with a fork. Drain thoroughly.
Make the Sweet Potato Base Section
  1. Transfer the drained sweet potatoes to a large mixing bowl. Mash them with a potato masher until smooth, or use an electric mixer for an extra creamy consistency.
  2. Add the melted butter, pure maple syrup, light brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the mashed sweet potatoes. Mix until all ingredients are well combined and the mixture is smooth and fluffy.
  3. Spread the sweet potato mixture evenly into the prepared 9x13 inch baking dish.
Prepare the Pecan Streusel Topping Section
  1. In a separate medium mixing bowl, combine the chopped pecans, all-purpose flour, light brown sugar, ground cinnamon, and a pinch of salt. Stir to combine.
  2. Add the cold butter pieces to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
Assemble and Bake Section
  1. Evenly sprinkle the pecan streusel topping over the sweet potato base in the baking dish.
  2. Bake for 30-35 minutes, or until the streusel topping is golden brown and the sweet potato casserole is heated through and bubbly around the edges.
  3. Remove from the oven and let stand for 10-15 minutes before serving to allow it to set slightly.

Notes

For a make-ahead option, prepare the sweet potato base and streusel topping separately. Store the sweet potato base covered in the refrigerator for up to 2 days. Keep the streusel topping in an airtight container at room temperature. Assemble and bake just before serving. If baking from cold, you may need to add 5-10 minutes to the baking time.