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Maple Sweet Potato Casserole

A rich, creamy, and perfectly sweetened Maple Sweet Potato Casserole made with real maple syrup, warm spices, and a crunchy pecan streusel. The perfect cozy side dish for Thanksgiving, Christmas, or any holiday table.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course, Side Dish, Snack
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

For the Sweet Potato Filling

  • 3 lb sweet potatoes 4–5 medium, roasted or boiled
  • 6 tbsp unsalted butter melted
  • 1/3 –1/2 cup pure maple syrup
  • 1/3 cup light brown sugar optional
  • 1/3 cup heavy cream or whole milk
  • 1 large egg lightly beaten (optional)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger optional
  • 1/2 tsp fine sea salt
  • 1 tbsp lemon or orange juice

For the Maple-Pecan Streusel

  • 1 cup pecans roughly chopped
  • 3/4 cup all-purpose flour or oat flour for gluten-free
  • 1/2 cup rolled oats optional
  • 1/3 cup light brown sugar
  • 4 tbsp cold unsalted butter diced
  • 2 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Optional Marshmallow Topping
  • 2 cups mini marshmallows or large marshmallows halved

Instructions
 

Step 1: Cook the Sweet Potatoes

  • Roasting method (best flavor):
  • Preheat oven to 425°F (220°C).
  • Pierce sweet potatoes and roast on a baking sheet for 45–60 minutes until tender.
  • Cool slightly, then scoop out the flesh into a large bowl.
  • Boiling method (faster):
  • Peel and cube potatoes into 1-inch pieces.
  • Boil in salted water for 15–20 minutes until soft.
  • Drain well and return to the pot to remove excess moisture.

Step 2: Make the Sweet Potato Filling

  • Mash or rice the sweet potatoes until smooth.
  • Add melted butter, maple syrup, brown sugar (optional), cream, egg (optional), vanilla, cinnamon, nutmeg, ginger, salt, and lemon/orange juice.
  • Stir until creamy and fully combined. Taste and adjust sweetness or spices.

Step 3: Prepare the Maple-Pecan Streusel

  • Lightly toast pecans in a dry skillet for 2–3 minutes (optional but recommended).
  • In a bowl, combine pecans, flour, oats, brown sugar, cinnamon, and salt.
  • Cut in chilled butter until crumbly.
  • Stir in maple syrup to create small clumps.

Step 4: Assemble and Bake

  • Preheat oven to 350°F (175°C).
  • Spread sweet potato filling evenly in a greased 9×13-inch dish.
  • Sprinkle the streusel topping across the surface.
  • Bake 20–25 minutes until the topping is golden and the filling is warmed through.
  • Optional: Add Marshmallow Topping
  • Remove casserole from oven.
  • Add marshmallows in an even layer.
  • Broil 1–2 minutes until toasted and golden — watch carefully.

Notes

  • Flavor Boost: Roasting sweet potatoes gives the casserole a deeper, caramelized flavor.
  • Texture Tip: For ultra-smooth results, use a potato ricer instead of a masher.
  • Make Ahead: Assemble without streusel and refrigerate up to 24 hours; add topping before baking.
  • Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat at 325°F (160°C) until warm.
  • Freezer-Friendly: Freeze fully baked (without marshmallows) for up to 2 months. Thaw overnight and reheat.
  • Vegan: Use vegan butter, coconut milk, omit egg, and use gluten-free streusel.
  • Gluten-Free: Substitute flour with oat or almond flour.