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Southern Maple Sweet Potato Casserole

A creamy Southern-style sweet potato casserole sweetened with maple syrup and topped with a buttery pecan oat crumble.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Sweet Potato Filling
  • 4 large sweet potatoes
  • 3 tbsp unsalted butter melted
  • 0.33 cup pure maple syrup
  • 0.25 cup brown sugar
  • 2 eggs large
  • 0.33 cup milk or cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp salt
Pecan Crumble Topping
  • 0.75 cup chopped pecans
  • 0.5 cup rolled oats
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 5 tbsp unsalted butter cold and cubed
  • 1 tbsp maple syrup optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Roast sweet potatoes on a baking sheet for 45–60 minutes until tender.
  2. Cool slightly, peel, and mash sweet potatoes in a large bowl until smooth.
  3. Mix in melted butter, maple syrup, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
  4. Spread mixture evenly into a greased 9x13-inch baking dish.
  5. Combine pecans, oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly.
  6. Sprinkle crumble topping evenly over sweet potato layer.
  7. Reduce oven to 350°F (175°C) and bake 30–35 minutes until golden and set.
  8. Let rest 10–15 minutes before serving.

Notes

For extra richness, substitute half-and-half for milk. Can be assembled ahead and baked before serving.