Save This maple pecan sweet potato casserole transforms humble sweet potatoes into a show-stopping side dish that perfectly balances sweet and savory notes. The creamy sweet potato base gets crowned with a crunchy, maple-infused pecan topping that caramelizes beautifully in the oven.
I first created this recipe when tasked with bringing a side dish to my in-laws' Thanksgiving dinner. It was such a hit that it's now requested at every family gathering from November through January.
Ingredients
- Sweet potatoes: Four large ones create the perfect base with their natural sweetness and velvety texture. Look for firm potatoes with no soft spots.
- Unsalted butter: Adds richness to both the filling and topping. Choose high-quality European-style butter for extra creaminess.
- Pure maple syrup: Real maple syrup not pancake syrup provides authentic flavor. The darker the grade the more robust the flavor.
- Whole milk: Creates silky texture in the potato mixture. Full fat works best for richness.
- Eggs: Provide structure and help the casserole set properly. Room temperature eggs incorporate more easily.
- Vanilla extract: Enhances the sweet notes. Pure extract rather than imitation makes a noticeable difference.
- Cinnamon and nutmeg: Classic warm spices that complement sweet potatoes perfectly. Freshly grated nutmeg elevates the flavor.
- All-purpose flour: Helps bind the topping ingredients. Use a 1:1 gluten-free flour blend if needed.
- Light brown sugar: Adds caramel notes to the topping. Pack it firmly when measuring for accuracy.
- Pecans: The star of the topping with buttery flavor and satisfying crunch. Toast them lightly beforehand for enhanced nuttiness.
Instructions
- Prep Your Equipment:
- Preheat your oven to 350°F and grease your baking dish generously with butter or cooking spray. Use a 9x13 inch dish for the perfect thickness of both layers. The larger surface area allows for maximum topping coverage.
- Prepare Sweet Potatoes:
- Cut peeled sweet potatoes into evenly sized 1-inch cubes to ensure they cook at the same rate. Place them in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat then reduce to medium and cook for 12-15 minutes until a fork slides easily through the chunks. Test multiple pieces to ensure even doneness.
- Create The Base:
- Drain the sweet potatoes thoroughly in a colander and return them to the hot pot for 1-2 minutes to evaporate excess moisture. This prevents a watery casserole. Transfer to a large mixing bowl and mash until smooth but not gluey. While potatoes are still hot add melted butter so it incorporates fully. Let cool slightly before adding eggs to prevent scrambling. Add remaining ingredients and mix until velvety smooth with no streaks.
- Form The Foundation:
- Spread the sweet potato mixture into your prepared baking dish using a silicone spatula to create an even layer with a slightly roughened surface. The textured top will help the pecan topping adhere better. Tap the dish gently on the counter to remove any air bubbles.
- Make The Topping:
- In a separate bowl combine flour and brown sugar breaking up any lumps with your fingertips. Pour in melted butter and maple syrup stirring until moistened crumbs form. Fold in the pecans and cinnamon until evenly distributed. The mixture should hold together when squeezed but still be crumbly.
- Add The Crowning Touch:
- Sprinkle the pecan mixture evenly over the sweet potato base starting from the edges and working toward the center. Cover the entire surface breaking up any large clumps between your fingers for even browning. Press down very lightly to adhere.
- Bake To Golden Perfection:
- Place the casserole in the center of your preheated oven and bake for 35-40 minutes until the topping turns golden brown and the edges are slightly bubbly. Rotate the dish halfway through baking for even browning. The casserole should be set but with a slight jiggle in the very center.
Save The first time I made this casserole I accidentally doubled the maple syrup in the topping which created an incredible praline-like crust that my family now insists is the only way to make it. Sometimes kitchen mistakes lead to the best discoveries.
Make-Ahead Magic
This casserole is perfect for busy holiday cooking as you can prepare it in stages. Prepare the sweet potato base up to two days ahead and store covered in the refrigerator. Make the topping separately and store in an airtight container. On serving day bring the base to room temperature for 30 minutes then add the topping and bake. You might need to add 5-10 minutes to the baking time if starting with a cold base.
Flavor Variations
While the classic version is always a crowd-pleaser you can easily customize this recipe. Add a tablespoon of bourbon to the sweet potato mixture for sophisticated depth. Stir in dried cranberries or chopped crystallized ginger to the topping for bright bursts of flavor. Replace half the cinnamon with cardamom for a subtle exotic twist that pairs beautifully with the maple syrup.
From Side Dish To Dessert
This versatile casserole can easily transition from savory side to decadent dessert. For a dessert version increase the maple syrup to 1/2 cup in the sweet potato base and add 1/4 teaspoon of almond extract. Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of cold cream with the warm casserole creates a delightful sensory experience.
Healthier Adaptations
For a lighter version that still delivers on flavor reduce the butter by half in both components. Replace the whole milk with unsweetened almond milk. Cut the brown sugar to 1/3 cup and increase the cinnamon slightly to enhance perceived sweetness. The natural sweetness of the potatoes still shines through and you can feel better about enjoying a second helping.
Special Diet Considerations
This recipe is easily adaptable for various dietary needs. For dairy-free use plant-based butter and non-dairy milk. For egg-free substitute 1/4 cup unsweetened applesauce for each egg. For gluten-free use a certified gluten-free flour blend in the topping. For lower sugar reduce the maple syrup and brown sugar by half and add a pinch of stevia if needed for sweetness.
Save This versatile casserole is a guaranteed crowd-pleaser perfect for any occasion. Its delightful balance of sweet and nutty flavors makes it a standout side dish.
Cooking Questions
- → How do I make this dish gluten-free?
Simply substitute the all-purpose flour in the topping with a certified gluten-free flour blend to keep it gluten-free.
- → Can I make this ahead of time?
Yes, assemble the base and topping separately, then combine and bake just before serving for the best texture.
- → What’s the best way to mash sweet potatoes?
After boiling and draining, use a potato masher or mixer to achieve a smooth, creamy base for even mixing of other ingredients.
- → Are there vegan alternatives available?
Yes, use plant-based butter, dairy-free milk, and flax eggs instead of eggs for an entirely plant-based version.
- → Can I add extra flavor?
Try adding orange zest or a pinch more cinnamon for extra depth, or mix in a bit of cream cheese for extra richness.
- → How do I store leftovers?
Cool completely, then cover and refrigerate for up to three days. Reheat in the oven to refresh the topping’s crispness.