Description
This Southern Maple Sweet Potato Casserole is the ultimate holiday side dish, combining creamy, cinnamon-spiced sweet potatoes with a crunchy pecan streusel topping. Perfect for Thanksgiving or Christmas, this comforting and festive dish is easy to prepare and sure to impress.
Ingredients
Sweet potatoes
Maple syrup
Butter (or vegan butter for dairy-free)
Whole milk (or plant-based milk for dairy-free)
Ground cinnamon
Ground nutmeg
Vanilla extract
Salt
Brown sugar
Pecans (or walnuts for substitution)
All-purpose flour (or gluten-free flour for gluten-free option)
Rolled oats (or gluten-free oats for gluten-free option)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil sweet potato cubes in a large pot for 12-15 minutes until tender. Drain and return to the pot.
- Mash the sweet potatoes until smooth. Mix in maple syrup, melted butter, milk, cinnamon, nutmeg, vanilla extract, and salt until creamy and combined.
- Spread the sweet potato mixture into the prepared baking dish, smoothing the top.
- In a small bowl, combine brown sugar, pecans, flour, oats, and softened butter to form a crumbly streusel topping.
- Sprinkle the streusel evenly over the sweet potatoes.
- Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
- Let cool slightly before serving.
Notes
For a sweeter topping, substitute the streusel with mini marshmallows.
Add dried cranberries for a tart twist.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze the unbaked casserole for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal
