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Southern Maple Sweet Potato Casserole

Southern maple sweet potato casserole pairs creamy mashed sweet potatoes with a crisp pecan-brown sugar topping. Baked in a 9x13-inch dish until golden, it rests for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 58 minutes
Resting 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 lb sweet potatoes peeled and cut into 1-inch pieces
  • 6 tbsp unsalted butter divided (4 tablespoons softened and 2 tablespoons cold)
  • 0.33 cup pure maple syrup
  • 0.5 cup whole milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup light brown sugar packed, divided (1/4 cup for the filling and 1/2 cup for the topping)
  • 0.5 tsp kosher salt
  • 0.5 tsp ground cinnamon
For the topping
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 5-quart pot
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a 5-quart pot and cover with cold water by 1 inch.
  4. Bring the water to a boil.
  5. Simmer for 15 to 20 minutes until fork-tender.
  6. Drain the sweet potatoes well.
  7. Let the sweet potatoes cool for 5 minutes.
Make the filling
  1. Mash the sweet potatoes with 4 tablespoons softened butter.
  2. Mix in the maple syrup, milk, eggs, vanilla, 1/4 cup brown sugar, salt, and cinnamon until evenly combined.
  1. Spread the filling evenly in the prepared baking dish.
Make the topping
  1. Mix the flour, pecans, and remaining 1/2 cup brown sugar.
  2. Cut in the remaining 2 tablespoons cold butter until the mixture forms coarse crumbs.
  3. Scatter the topping evenly over the filling.
  1. Bake for 35 to 45 minutes, until the topping is golden and the center reaches 160°F.
  2. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, drain the sweet potatoes well before mashing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter and unsweetened oat milk.