Southern Maple Sweet Potato Casserole is a heartwarming dish that combines the natural sweetness of tender sweet potatoes with the rich, comforting flavor of maple syrup. Topped with a crunchy, buttery pecan streusel, it’s a perfect mix of creamy and crispy textures that makes every bite a little celebration.
I love making this casserole for holidays or any time I want to bring a bit of Southern charm to the table. The maple syrup adds just the right amount of sweetness without being overpowering, and the pecans on top give it a delightful crunch that everyone seems to enjoy. It’s one of those dishes I look forward to sharing with family and friends.
My favorite way to serve this casserole is warm, right out of the oven, alongside a bit of roasted turkey or ham. It’s also great as a cozy breakfast side with a drizzle of extra maple syrup. Whenever I make it, I can’t help but smile as it fills the kitchen with a sweet, nutty aroma that instantly makes the day feel special.
Key Ingredients & Substitutions
Sweet Potatoes: Use large, orange-fleshed sweet potatoes for natural sweetness and creamy texture. If you can’t find these, Japanese sweet potatoes work but have a firmer texture and milder flavor.
Maple Syrup: Pure maple syrup gives a rich, warm sweetness that’s key here. Honey or agave syrup can work but flavor will be different—maple is my favorite for that classic taste.
Pecans: Pecans add crunch and nuttiness on top. If pecans aren’t available, walnuts or almonds make a good substitute, though the flavor shifts slightly. Toasting nuts before mixing helps deepen their flavor.
Marshmallows: Mini marshmallows melt nicely and brown evenly. If using large marshmallows, cut them in halves or quarters for more even coverage. For a less sweet option, you can skip marshmallows and increase pecan streusel.
Butter & Milk/Cream: Butter adds richness and helps with browning. Whole milk or cream makes the mash smooth. Use plant-based milk and vegan butter to make this dairy-free.
How Do You Get the Perfect Crunchy Streusel Topping?
The streusel topping is what makes this casserole special, with its buttery, nutty crunch. Here’s how to get it just right:
- Keep the butter cold! Cut into small pieces and mix into flour, sugar, and nuts quickly so it doesn’t melt before baking.
- Use your fingers or a pastry cutter to blend butter into the dry ingredients until the mixture looks like coarse crumbs.
- Sprinkle streusel evenly over the mashed sweet potatoes to ensure a uniform layer.
- Adding marshmallows on top creates a soft, toasted contrast to the crunchy pecans underneath.
- Bake uncovered so the topping crisps up nicely and marshmallows brown gently without burning.
By following these steps, you’ll get that lovely balance of textures that makes this dish a favorite!
Equipment You’ll Need
- Large pot – I use it to boil the sweet potatoes until tender, making them easy to mash.
- Mixing bowls – perfect for preparing the streusel topping and mixing the mash ingredients.
- Fork or potato masher – helps mash the cooked sweet potatoes smoothly.
- 9×13 inch casserole dish – the ideal size for baking the casserole evenly.
- Pastry cutter or your fingers – to combine cold butter with dry ingredients for the streusel topping.
- Baking sheet or foil – optional, to catch drips during baking or for easy cleanup.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different crunch and flavor.
- Add a pinch of ginger or a splash of bourbon to the mash for extra warmth and depth.
- Mix in cooked apples or raisins into the sweet potato mash for extra sweetness and texture.
- Use brown sugar instead of maple syrup for a more caramel-like flavor on top.
Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
Sweet Potato Mixture:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup pure maple syrup
- ½ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- ¼ cup whole milk or cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping:
- 2 cups mini marshmallows (or large marshmallows, halved)
- 1½ cups pecans, chopped (reserve some whole for garnish)
- ½ cup all-purpose flour
- ¼ cup brown sugar (for streusel topping)
- ¼ cup unsalted butter, cold and cut into small pieces (for streusel topping)
How Much Time Will You Need?
Plan for about 50 minutes total: 15-20 minutes to boil the sweet potatoes, 10 minutes to mix and assemble, plus 25-30 minutes to bake the casserole until golden and bubbly.
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish. In a large pot, cover the peeled and cubed sweet potatoes with water. Bring to a boil and cook until tender, about 15–20 minutes. Drain well and return the potatoes to the pot.
2. Mash Sweet Potatoes and Mix in Flavorings:
Add the maple syrup, melted butter, brown sugar, milk or cream, vanilla extract, cinnamon, nutmeg, and salt. Mash everything together until smooth and creamy.
3. Make the Streusel Topping:
In a medium bowl, combine chopped pecans, flour, brown sugar, and the cold butter pieces. Use your fingers or a pastry cutter to mix until the topping looks like crumbly coarse crumbs.
4. Assemble the Casserole:
Spread the sweet potato mixture evenly in the prepared casserole dish. Sprinkle the pecan streusel mixture evenly over the top. Then scatter the mini marshmallows over the streusel.
5. Bake & Garnish:
Bake the casserole uncovered for 25–30 minutes, or until the marshmallows turn golden and bubbly. Remove from oven and press whole pecans gently into the top as a pretty garnish.
6. Serve:
Let the casserole cool slightly before serving warm. Enjoy the delicious combination of smooth sweet potatoes, warm maple flavors, crunchy pecans, and gooey marshmallows!
Can I Use Frozen Sweet Potatoes for This Casserole?
Yes, you can use frozen cooked sweet potatoes, but be sure to thaw them completely and drain any excess moisture before mashing. This helps keep the casserole from getting watery.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to keep the marshmallows from toughening too much.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 4, cover it tightly, and refrigerate for up to 24 hours. Add the streusel and marshmallows just before baking to keep the topping fresh.
What Can I Use Instead of Pecans?
If you’re not a fan of pecans or have allergies, walnuts or sliced almonds work well as substitutes. Toast them lightly beforehand to enhance their flavor and crunch.