Description
A rich and comforting Southern-style sweet potato casserole sweetened with maple syrup and topped with buttery candied pecans the perfect blend of creamy, crunchy, and sweet for your holiday table.
Ingredients
4 large sweet potatoes (about 3 lbs), peeled and cubed
1/2 cup pure maple syrup
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1/2 cup milk or cream
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Candied Pecan Topping:
1 cup chopped pecans
1/3 cup brown sugar
2 tbsp melted butter
1 tbsp maple syrup
1/2 tsp cinnamon
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Place cubed sweet potatoes in a large pot, cover with water, and boil until fork-tender (about 15 minutes). Drain well.
3. Mash sweet potatoes until smooth.
4. Add maple syrup, brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt; stir until creamy and well combined.
5. Spread the sweet potato mixture evenly into the prepared baking dish.
6. In a medium bowl, mix pecans, brown sugar, melted butter, maple syrup, cinnamon, and a pinch of salt to make the topping.
7. Sprinkle the candied pecan mixture evenly over the sweet potatoes.
8. Bake for 25–30 minutes, or until the topping is caramelized and golden brown.
9. Let cool slightly before serving warm.
Notes
Add a splash of orange juice or zest for a bright, citrusy twist.
For extra indulgence, mix mini marshmallows into the topping during the last 5 minutes of baking.
Can be made a day ahead — refrigerate, then reheat in the oven before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sweet potato casserole, maple pecan topping, Thanksgiving side, Southern comfort food, holiday recipe