Southern Maple Sweet Potato Casserole
Southern Maple Sweet Potato Casserole is a cozy, classic side dish made with creamy sweet potatoes, pure maple syrup, and a golden, crunchy pecan-oat topping for a comforting Southern-style bite.
As it bakes, warm cinnamon and deep maple fill your kitchen with scents that spell autumn gatherings and holiday memories soft, sweet, and a little nutty. I can still remember sneaking spoonfuls of my mom’s sweet potato bake straight from the dish, always hoping for that perfect bit with a nutty crumble on top.
This version is extra special simple ingredients, naturally sweet, and dairy-flexible, so everyone at the table feels cared for. Whip this up once and I promise, it’ll become that feel-good, soul-soothing classic your family looks forward to every year.
Why You’ll Love This Cozy Casserole
- Creamy and crunchy comfort: Every forkful brings together velvety sweet potatoes swirled with a warm, golden, toasty pecan topping pure Southern comfort.
- Aroma of home and holidays: Maple syrup and cinnamon drift through the kitchen as this bakes, promising a cozy sweetness that feels like a big hug.
- Taste of cherished gatherings: It’s the casserole that sparks smiles familiar, nostalgic, and soulful, just like grandma’s best, with every bite echoing sweet Southern celebrations.
- Effortless for all occasions: Simple steps and pantry staples make this a go-to for weeknights, yet it’s dazzling and delicious enough for festive tables and potlucks alike.
Ingredients You’ll Need
- Fresh sweet potatoes – The heart of this casserole, they provide creamy texture and natural sweetness once roasted and mashed.
- Pure maple syrup – Infuses every bite with cozy, earthy sweetness and a gorgeous aroma that fills your kitchen as it bakes.
- Unsalted butter – Adds richness and depth, melting seamlessly into the sweet potato base for that classic comfort food feel.
- Coconut milk or almond milk – Keeps the casserole luscious and dairy-flexible, making the filling silky with a gentle touch.
- Vanilla extract – Just a splash brightens up the whole dish and brings out the sweet notes of the potato and maple.
- Brown or coconut sugar – Whichever you use, it deepens the sweetness in the crunchy pecan topping.
- Chopped pecans – Lend that Southern crunch and toasty, nutty flavor that’s so satisfying against the creamy filling.
- Rolled oats and almond flour – For a golden topping with wholesome, crisp edges—easy and gluten-friendly.
- Warm spices (cinnamon, nutmeg) – These pantry favorites create irresistible autumnal warmth in every bite.
- Sea salt – Balances the sweetness and makes those homey flavors pop.
- Melted butter or coconut oil – Binds the crumble and helps it brown up beautifully.
- Substitutions – Swap coconut or almond milk for dairy, use walnuts or seeds if nut-free, and try pumpkin pie spice to mix things up.
How to Make Southern Maple Sweet Potato Casserole
- Roast or Boil Sweet Potatoes
Start by prepping your sweet potatoes peel, cube, and either roast them for richer flavor or boil until fork-tender. Let the cozy aroma fill your kitchen as they soften up. - Mash and Mix the Base
Transfer those soft sweet potatoes to a big bowl and mash until completely smooth. Stir in creamy butter, real maple syrup, coconut milk, vanilla, cinnamon, nutmeg, and sea salt. Watch for that ultra-creamy texture and inhale the sweet, spiced scent.
- Spread Into Baking Dish
Spoon the silky mixture into your baking dish, smoothing the top with a spatula for even layers. - Prepare Crunchy Pecan Topping
In another bowl, toss together pecans, oats, almond flour, brown sugar, cinnamon, and a pinch of salt. Drizzle in the melted butter, blending until you have a fragrant, crumbly mixture.
- Layer the Topping
Scatter the pecan mixture across the mashed sweet potatoes. You want every bite to get a little crunch it’ll bake down into a beautiful golden crust. - Bake Until Bubbling and Golden
Pop the casserole in your oven. When the top’s golden and the edges bubble, you’ll know it’s ready. Let it cool slightly to set the layers. Craving the original? Try my Classic Sweet Potato Casserole too!
Tips for the Best Results
- Choose fresh, firm sweet potatoes: Look for potatoes with smooth skin and no bruises or sprouts. Smaller to medium sweet potatoes roast up sweeter and creamier, perfect for this casserole’s silky base.
- Mash until ultra-creamy: For that nostalgic, cloud-like texture, mash the sweet potatoes well use a potato masher, ricer, or even an electric mixer. Add the butter and warm coconut milk while mashing to help everything melt in.
- Pure maple syrup matters: Dark or grade B maple syrup brings the richest caramel flavor, but any pure maple syrup will work. Avoid pancake syrups, as they can make the dish overly sweet or artificial.
- Master the topping: Combine the pecan crumble just before baking so it stays crisp. If the topping browns too quickly, tent the casserole with foil for the last few minutes to protect that golden, crunchy layer without letting it get too dark.
Variations & Substitutions
Nut-Free, Gluten-Free, Dairy-Free: Swap out the pecans for seeds (like sunflower or pumpkin) and use a gluten-free oat variety. Sub coconut oil for butter and coconut or almond milk for dairy to make the casserole both vegan and allergy-friendly.
Marshmallow Magic: For that classic, nostalgic touch, dot the top with mini marshmallows in the last few minutes of baking. Let them melt and turn golden for a gooey, picture-perfect finish.
Change Up the Crunch: Try topping with crushed gingersnaps, graham crackers, or even Maple Pecan Brie Stuffed Sweet Potatoes style crumble for a luscious twist.
Warm Spice Mix-ins: Add ginger, cardamom, or allspice to the base to put your own spin on the cozy flavors.
Individual Servings: Spoon the mixture into ramekins before baking for sweet little portions that feel special perfect for dinner parties or easy make-ahead lunches.
Sweet Potato Inspiration: Looking for something totally different? Try Twice Baked Sweet Potatoes for another feel-good, cozy side!
Storage & Reheating Tips
- Fridge Storage: Let your Southern Maple Sweet Potato Casserole cool completely, then cover tightly and refrigerate. Leftovers will keep their creamy-rich texture and cozy flavor for up to 4 days.
- Freezer-Friendly: Wrap well with foil or freezer-safe wrap and freeze for up to 2 months. Thaw overnight in the fridge for best results.
- Reheating for Creamy + Crunchy: Warm leftovers in the oven until the filling is hot and the topping re-crisps. A quick broil at the end brings back that golden crunch just keep an eye out!
- Microwave Option: If you’re in a hurry, the microwave works for a speedy reheat, but the topping won’t be as crisp as oven-baked.
- Make-Ahead Magic: Assemble the casserole a day ahead just store unbaked, then pop it in the oven when you’re ready for fresh, bubbly comfort.
Perfect Pairings
- Holiday Showstopper: Serve Southern Maple Sweet Potato Casserole alongside golden roast turkey, sugar-glazed ham, or juicy garlic-roasted chicken for a table that truly feels like a Southern celebration.
- Cozy Weeknight Comfort: Pair it with a crisp salad or a bowl of soup for a soul-warming meal on a chilly evening easy, filling, and truly comforting.
- Appetizer Board Hit: Add it to a buffet spread or potluck table with cornbread, fresh rolls, and crowd-pleasing bites like these Sweet Potato Brie Bites.
- Vegetable Companions: Roasty veggies are always a win—think Brussels sprouts and squash with a maple-balsamic glaze, just like in Maple Balsamic Roasted Brussels Sprouts and Squash.
- Maple-Inspired Menu: Round out your plate with other cozy sweet potato recipes or dishes that carry a hint of maple sweetness for a unified, ultra-comforting vibe.
Southern Maple Sweet Potato Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Peel and cube the sweet potatoes, then boil them in a large pot of water until fork-tender—about 15–20 minutes. Drain and let them cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth. Add in the butter, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and sea salt. Stir until creamy and well combined.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- In a separate bowl, combine chopped pecans, rolled oats, almond flour, coconut sugar, cinnamon, and a pinch of salt. Drizzle in the melted butter and mix until a crumbly texture forms.
- Sprinkle the crumble topping generously over the sweet potato layer. Don’t worry if it seems like a lot—it bakes down into the perfect golden crust.
- Place the casserole in the oven and bake for 30–35 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 10 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Southern Maple Sweet Potato Casserole ahead of time?
Absolutely! You can assemble the casserole, cover it tightly, and keep it unbaked in the fridge for up to a day. When you’re ready, just pop it in the oven and let that sweet, cinnamon aroma fill your kitchen no last-minute scramble needed.
How do I keep the pecan topping crunchy when reheating?
For the crispiest topping, reheat the casserole uncovered in the oven. If you’ve got a few extra minutes at the end, a quick broil will revive the golden crunch just watch closely so those pecans don’t get too toasty!
Can I use canned sweet potatoes instead of fresh?
You sure can if you’re crunched for time! Just drain them well and mash until smooth. The flavor might be a bit milder than using fresh, but with the spices and maple, it’ll still taste like sweet, cozy comfort.
What can I use instead of pecans for a nut-free version?
No worries substitute chopped pumpkin seeds or sunflower seeds for the topping. They turn golden and toasty in the oven, keeping all that crave-worthy crunch without any nuts. It’s a simple swap that lets everyone dig in with a smile.
