Go Back

Southern Maple Sweet Potato Casserole

Southern maple sweet potato casserole with a creamy, smooth mashed filling and a golden pecan streusel crust. Baked until the topping turns crisp and toasty, with warm cinnamon and maple flavor in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

sweet potato filling
  • 4 lb sweet potatoes baked and mashed
  • 0.5 cup unsalted butter softened
  • 0.33 cup pure maple syrup
  • 2 tbsp brown sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
  • 0.25 cup whole milk
pecan streusel
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter cold, cubed
  • 1.5 cup pecans roughly chopped

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and grease a 9x13 dish so the filling releases cleanly after baking. Set the dish aside while you make the casserole mixture.
  2. Mash sweet potatoes with softened unsalted butter, pure maple syrup, brown sugar, eggs, cinnamon, vanilla, and whole milk until smooth, with no visible lumps. Mix until the texture looks creamy and cohesive.
  3. Spread the sweet potato filling evenly in the greased 9x13 dish. Smooth the top so the streusel sits uniformly.
Make pecan streusel and bake
  1. Combine all-purpose flour, brown sugar, and cinnamon, then cut in cold cubed unsalted butter until the mixture looks crumbly. Stop when it forms uneven clumps rather than a paste.
  2. Stir in roughly chopped pecans to distribute the nutty bits through the streusel. The topping should look coarse and thick.
  3. Scatter the pecan streusel generously over the top of the sweet potato filling. Cover the entire surface so every slice has crunch.
  4. Bake for 35-40 minutes at 350F until the streusel is golden. Look for a crisp, browned top and set edges.

Notes

For the smoothest casserole, ensure the baked sweet potatoes are fully mashed before mixing in eggs and milk—any lumps can show through the custard. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the texture can turn grainy after thawing. If you want a lighter option, use reduced-fat milk (keep baking time the same) and confirm the filling still looks thick and smooth before spreading.