There’s something magical about the scent of maple syrup melting into buttery sweet potatoes while pecans toast to golden perfection. This southern maple sweet potato casserole brings all the comforting vibes of fall in one creamy, nutty, slightly sticky bite. Whether you’re hosting Thanksgiving or just craving something cozy, this dish makes every forkful feel like a hug from home.
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Why You’ll Love Southern Maple Sweet Potato Casserole
This isn’t your average sweet potato casserole. It’s rich with real maple syrup, warm spices, and a crunchy, golden pecan topping that gives you that dreamy Southern finish. You can make it ahead, tweak it dairy-free, and dress it up for the holidays or down for Sunday dinner. It’s also a great way to sneak veggies into dessert-loving guests without a single complaint. Want to balance the sweet with something savory? Serve it next to these rosemary garlic mashed potatoes for the ultimate flavor duo.
Ingredients You’ll Need
For the sweet potato base
4 large sweet potatoes (about 3 pounds), peeled and cubed
½ cup unsweetened almond milk (or whole milk)
½ cup maple syrup
4 tablespoons melted unsalted butter or vegan butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of sea salt
1 teaspoon vanilla extract
For the pecan maple topping
1 cup chopped pecans
½ cup rolled oats
⅓ cup almond flour or all-purpose flour
¼ cup maple syrup
2 tablespoons melted butter
1 teaspoon cinnamon
1 pinch of salt
How to Make Southern Maple Sweet Potato Casserole
- Preheat your oven to 375°F and grease a casserole dish with butter or cooking spray
- Place the cubed sweet potatoes in a large pot, cover with water, and boil for 15 20 minutes until fork tender
- Drain and mash the sweet potatoes in a large bowl until smooth
- Stir in the milk, maple syrup, melted butter, cinnamon, nutmeg, salt, and vanilla. Whip until creamy
- Spoon the sweet potato mixture into your casserole dish and spread evenly
- In a separate bowl, mix pecans, oats, almond flour, maple syrup, melted butter, cinnamon, and salt until crumbly
- Sprinkle the topping over the sweet potato layer
- Bake uncovered for 25 30 minutes until golden and bubbling around the edges
- Let it cool for 10 minutes before serving so the topping crisps up nicely
Looking for something to soak up that maple-y goodness? This classic butter herb stuffing brings the perfect savory balance.
Tips for the Dreamiest Casserole
Use real maple syrup for depth and caramel-like flavor
If you’re prepping ahead, make the base and topping separately, then assemble and bake fresh
Add mini marshmallows on top in the last 10 minutes if you love that melty finish
Leftovers? Store covered in the fridge for up to 4 days and reheat gently in the oven
Variations to Try
Add a handful of chopped apples to the topping for extra texture
Swap pecans for walnuts or skip the nuts for a nut-free version
Mix a little orange zest into the sweet potatoes for a citrusy twist
FAQs About Southern Maple Sweet Potato Casserole
Can I make this ahead of time?
Yes! You can prep everything up to one day in advance. Just assemble, cover, and refrigerate. Bake when ready.
Is it gluten-free?
Totally. Just use almond flour or a gluten-free blend in the topping.
Can I add marshmallows?
Absolutely. Add them during the last 10 minutes of baking for that golden, gooey topping.
For more seasonal ideas, this Thanksgiving stuffing is a crowd-pleasing favorite.
Try it, share it, and let me know how your family loved it! And if you’re feeling festive, follow us on Pinterest for cozy holiday boards or join the fun on Facebook!
Southern Maple Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes about 3 pounds, peeled and cubed
- ½ cup unsweetened almond milk or whole milk
- ½ cup maple syrup
- 4 tablespoons melted unsalted butter or vegan butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup rolled oats
- ⅓ cup almond flour or all-purpose flour
- ¼ cup maple syrup
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- 1 pinch of salt
Instructions
- Preheat your oven to 375°F and grease a casserole dish with butter or cooking spray.
- Place the cubed sweet potatoes in a large pot, cover with water, and boil for 15–20 minutes until fork tender.
- Drain and mash the sweet potatoes in a large bowl until smooth.
- Stir in the milk, maple syrup, melted butter, cinnamon, nutmeg, salt, and vanilla. Whip until creamy.
- Spoon the sweet potato mixture into your casserole dish and spread evenly.
- In a separate bowl, mix pecans, oats, almond flour, maple syrup, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the topping over the sweet potato layer.
- Bake uncovered for 25–30 minutes until golden and bubbling around the edges.
- Let it cool for 10 minutes before serving so the topping crisps up nicely.