Name: Southern Maple Sweet Potato Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 4 cups mashed sweet potatoes (about 3 large sweet potatoes); 1/2 cup pure maple syrup; 1/3 cup unsalted butter, melted; 2 large eggs; 1/2 cup whole milk; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/2 tsp salt; 1 cup chopped pecans; 1/2 cup brown sugar; 2 tbsp all-purpose flour; 2 tbsp unsalted butter, softened

Pull up a Chair, I’m Dishing on My Sweet Potato Casserole

I swear, every time I make this Southern Maple Sweet Potato Casserole, my whole kitchen smells like Thanksgiving—even in June. The first time I made it, I was trying to impress my father-in-law, who’s very particular about his sweet potatoes (don’t get him started on instant mash, y’all). I won’t pretend there weren’t a few snafus that first round (let’s just say I learned the hard way not to broil marshmallows unattended), but honestly, this recipe’s so forgiving you could probably make it blindfolded. Not that I’d recommend it—unless you don’t mind losing your eyebrows.

Why This One’s Such a Winner in My House

I make this whenever I want the house to feel like home, just a little cozier. My family goes absolutely wild for this casserole, mainly because it’s sweet but not cloyingly so (unless my cousin dumps extra marshmallows on top when I’m not looking—seriously, stop it, Jamie!). When I’m short on time, I just toss everything in the mixer and hope for the best, and you know what? Nobody’s complained yet. Oh, I used to hate peeling sweet potatoes—tiny bit of a pain—but now I just do it while chatting with my neighbor on speaker phone. Multitasking at its finest.

Here’s What You’ll Need (and What You Can Swap In)

4-5 medium sweet potatoes (I sometimes use canned if I’m in full-on last-minute mode—my mom would scold me for that, but it works!)
1/3 cup real maple syrup (Aunt Jemima works in a pinch, but real maple is worth it)
1/3 cup melted butter (I’ve done it with coconut oil too, which is okay, but I prefer the classic)
1/2 cup milk (whole milk is lush, but 2% or almond milk gets the job done)
2 large eggs, lightly beaten
1 teaspoon vanilla extract (my grandmother swore by Watkins, I just grab whatever’s on sale)
1/2 teaspoon cinnamon (add a pinch of nutmeg if you’re feeling fancy)
For topping:
- 1 cup pecans, chopped (or walnuts, or skip entirely if you’re not nutty)
- 1/2 cup brown sugar (light or dark—use what you’ve got)
- 1/2 cup all-purpose flour (honestly, I’ve used oat flour, it works)
- 1/3 cup melted butter (again)
- About a cup of mini marshmallows (optional but good fun for kids… or adults, actually)

All Right, Let’s Get Cooking (Don’t Worry, It’s Easy)

Boil or bake your sweet potatoes until they’re super tender—like, poke-with-a-fork-and-it-collapses tender. I usually just hurl them in a big pot of water for 35 minutes or so (peeling’s easier afterward), but you can bake them at 400°F for about 45 mins instead.
Once they’ve cooled a bit, peel and mash them right up in a big bowl. This is where I taste to make sure they’re sweet enough—sometimes I just eat a spoonful. Who’s judging?
Now add your syrup, butter, milk, eggs, vanilla, and cinnamon. Stir until smooth (use a hand mixer if you’ve got one, or just a good ol’ wooden spoon—it’s a workout either way!).
Spread this glorious orange mash into a greased 9×13-inch casserole dish. Don’t worry if you spill a little over the sides. I always do.
Mix up your topping: stir together pecans, brown sugar, flour, and melted butter. Sprinkle that over the top; if you’re feeling playful, dot marshmallows all around. Or just pile them on. You do you.
Bake uncovered at 350°F (180°C) for about 25-30 minutes, or until it’s bubbling and golden. If you’re using marshmallows, keep an eye out the last few minutes—they go from toasted to carbon in a flash. Learned that the hard way.

Some Notes Stuff I Figured Out the Awkward Way

If you mash the potatoes too smooth, it’ll be velvet-soft; a little chunkiness is actually pretty lovely.
Forgot to thaw your butter? Just toss it into the warm mash—it’ll melt, I promise.
If you let it sit for about 10 minutes before serving, it slices up nicer. But honestly, nobody here waits that long.

How I’ve Swapped Things Up (and Once Wished I Hadn’t)

I’ve thrown in shredded coconut — it tastes kind of tropical. Good if you’re into that.
One time I used honey instead of syrup—eh, not my favorite. A bit too floral and sweet for me.
Tried adding orange zest. Pleasantly surprised! Adds a bit of zip.

Essential Tools or Just Make Do

Mixer (hand or stand). Actually, a big fork totally works, too—especially if you’re feeling strong.
A 9×13-inch casserole dish. Or two smaller ones if you can’t find yours (been there).
Potato peeler, but you can peel with a paring knife if you’re careful. Or just bake and scoop, less peeling anyway! (Procrastinator’s dream.)

How to Store It (If You Somehow Don’t Eat It All…)

It’ll keep in the fridge for 3 days in an airtight container—though let’s be real, it never lasts more than a day in my house. Sometimes it’s even better cold, straight from the dish with a fork while standing in the open fridge (I’m not proud, just honest).

Serving It Up Southern Style

I like to bring this out at Thanksgiving, yes, but it’s also amazing with barbecue chicken or even, weirdly, fried catfish—trust me. My brother insists on a big scoop with a drizzle more maple on top. Sometimes we eat it for breakfast the next day (if there is any left… usually not).

Tips I Learned the Hard Way

Don’t rush letting it cool a tad before serving—otherwise, you’ll end up with molten sugar burns. Ouch.
Watch those marshmallows. Once, I left ‘em in too long and wound up with a smoky kitchen and some very blackened “clouds.” Not recommended, by the way.
If the topping seems too thick, thin it out with a splash more melted butter. Better too gooey than too dry—just trust me!

Your Questions Answered (Yes, I Get Asked These!)

Can I make this ahead of time? You bet! Actually, I think it tastes even better the next day. Just bake, cool, cover, and reheat at 300°F for about 15 minutes before serving. Or eat it chilled—who am I to judge?

Is there a way to make it dairy free? Sure is. Use coconut oil instead of butter, and any non-dairy milk you like. The flavor changes a bit, but honestly it’s still good. I did this once when we ran out of butter, and nobody seemed to notice except me (and I might be picky).

What’s the best way to mash sweet potatoes? I usually go with a hand mixer (lazy bones!), but a potato masher or even just a sturdy fork will do if you like it a bit chunkier. Once, I tried a food processor, and it turned gluey—so maybe give that a skip.

Do I have to add nuts? Nope. Leave ‘em out if you’re allergic or just not feeling crunchy today. Or swap in seeds or nothing at all. Some folks add oats to the topping instead which makes it a little heartier.

Oh, and if you want detailed maple syrup breakdowns, check out Serious Eats’ maple syrup guide—it’s useful, especially if you get lost in that syrup aisle (I’ve done it!). For more Thanksgiving side ideas, Southern Living is a classic go-to.

If you make this Southern Maple Sweet Potato Casserole, let me know how it turns out. Or if you accidentally set something on fire, I’d love to hear that too. Really, don’t stress, just have fun and remember—nobody knows what it was supposed to look like but you!

Southern Maple Sweet Potato Casserole