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Southern Maple Sweet Potato Casserole

Southern maple sweet potato casserole with a smooth, creamy mash filling and a golden pecan streusel topping. Baked until the crust is toasted and the center is set for an easy make-ahead side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 520
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 cups pecans roughly chopped

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Mash the sweet potatoes with the softened butter, pure maple syrup, brown sugar, eggs, cinnamon, vanilla, and whole milk until smooth.
  3. Spread the sweet potato filling evenly in the greased dish.
  4. Make the pecan streusel by combining the all-purpose flour, packed brown sugar, and cinnamon, then cutting in the cold cubed butter until crumbly.
  5. Stir the roughly chopped pecans into the streusel mixture.
  6. Scatter the pecan streusel generously over the top of the casserole.
  7. Bake for 35 to 40 minutes, until the streusel is golden.

Notes

For the smoothest texture, mash while the baked sweet potatoes are still warm and free of large lumps. Store covered in the refrigerator up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the topping can soften after thawing. If you want a lighter option, use unsweetened almond milk in place of whole milk (texture will be slightly less rich).