Southern Maple Sweet Potato Casserole
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 perfect for the holidays or a cozy Sunday dinner.
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.
Notes
Use real maple syrup for the best flavor. If making ahead, prep the base and topping separately. Add mini marshmallows during the last 10 minutes for a gooey finish. Leftovers store well in the fridge for up to 4 days.