Southern Maple Sweet Potato Casserole

I grew up in the South, and one of my favorite memories of Thanksgiving is the smell of sweet potatoes roasting in the oven while the rest of the house buzzed with activity. This Southern Maple Sweet Potato Casserole is one of those dishes that feels like home in every bite. It’s rich, comforting, and just sweet enough to make your taste buds dance without stealing the spotlight from the turkey and stuffing. The subtle warmth of maple syrup elevates the naturally earthy sweetness of the potatoes, and when you add a crunchy pecan topping? Pure magic.

Sweet potatoes have always been a staple in my holiday gatherings, and I’ve tried countless variations over the years. This recipe has quickly become my go-to because it strikes the perfect balance between creamy and crunchy. The sweet potatoes for Thanksgiving dinner are mashed with a touch of butter, brown sugar, and maple syrup, creating a velvety base that’s impossible not to savor. You’ll notice how the flavors meld beautifully, giving a comforting warmth that feels especially special on a crisp fall evening.

What I love most about this casserole is how flexible it is. You can make it ahead of time and pop it in the oven right before dinner, which makes it a lifesaver when you’re juggling multiple dishes. It’s one of those casserole Thanksgiving recipes that everyone asks about every year. Friends and family alike will keep sneaking bites while it’s still warm, and I never mind—there’s always a way to make more!

Whether you’re a long-time fan of Southern classics or just looking for the best Thanksgiving sweet potato recipe to impress your loved ones, this dish has it all. The combination of creamy sweet potatoes and a sweet, nutty topping makes it a showstopper on any holiday table. Plus, it’s easy enough to whip up even if you’re not a seasoned cook, which makes it a staple in my holiday menu.

Why You’ll Love It

• Perfect balance of sweet and savory – The maple syrup adds just the right amount of sweetness to highlight the natural flavor of the sweet potatoes without being overpowering. Every bite melts in your mouth.
• Crunchy pecan topping – I love how the toasted pecans add a satisfying crunch on top, creating a fun contrast to the creamy sweet potato layer underneath. It’s like dessert and side dish all in one.
• Make-ahead magic – This casserole is a lifesaver for busy holiday prep. You can assemble it a day in advance, refrigerate, and bake it just before dinner. Stress-free and still delicious!
• Crowd-pleaser guaranteed – I’ve served this dish at multiple Thanksgiving tables, and it’s always the first to disappear. Friends and family will keep asking for the recipe year after year.
• Southern comfort in every bite – The combination of sweet potatoes, butter, and maple syrup brings a warm, nostalgic flavor that feels like a hug from the South with every forkful.

Ingredient List

For the Sweet Potato Base:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 1/4 cup whole milk (or cream for extra richness)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Pecan Topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Ingredient Notes

• I always use real maple syrup, not maple-flavored syrup—it adds so much depth to the sweet potatoes.
• Don’t skip the pecans! They give the casserole that irresistible crunch and nutty flavor.
• Butter is key here, both in the sweet potato base and the topping—it makes everything rich and creamy.
• Cinnamon and nutmeg bring a subtle warmth that turns simple sweet potatoes into a Southern classic.
• If you want a slightly creamier texture, swap the milk for heavy cream—it’s indulgent but worth it!

Kitchen Equipment Needed

• Large pot – To boil the sweet potatoes until tender. I like using a heavy-bottomed one so they cook evenly.
• Mixing bowls – For mashing and combining the sweet potato base and topping. I usually keep a medium and large bowl handy.
• Potato masher or hand mixer – To get those sweet potatoes silky smooth. I love my hand mixer for extra creamy texture.
• Measuring cups and spoons – Essential for keeping the sweetness and spices just right.
• 9×13-inch baking dish – Perfect size for this casserole; I like a glass dish so I can see the topping browning.
• Spatula or wooden spoon – For mixing everything together. Flexible ones make scraping the bowl a breeze.
• Oven mitts – Non-negotiable for pulling a hot, bubbling casserole from the oven safely!

Instructions

Step 1: Prepare the Sweet Potatoes

1. Peel and cube the sweet potatoes into roughly 1-inch pieces.
2. Place them in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 15–20 minutes.
   Pro Tip: Test with a fork—if it slides in easily, they’re ready. Don’t overcook or they’ll become watery.

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Step 2: Mash the Sweet Potatoes

1. Drain the sweet potatoes and return them to the pot or a large mixing bowl.
2. Add melted butter, maple syrup, brown sugar, milk, vanilla, cinnamon, nutmeg, and a pinch of salt.
3. Mash until smooth using a potato masher or hand mixer.
   Pro Tip: For an extra creamy texture, use a hand mixer and beat on low speed to avoid splattering.

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Step 3: Assemble the Casserole Base

1. Preheat your oven to 350°F (175°C).
2. Spread the mashed sweet potato mixture evenly in a 9×13-inch baking dish. Smooth the top with a spatula so it’s level.

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Step 4: Make the Pecan Topping

1. In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
2. Mix until the pecans are evenly coated and the mixture resembles coarse crumbs.
   Pro Tip: Toast the pecans lightly in a dry skillet beforehand if you want extra crunch and a deeper nutty flavor.

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Step 5: Add the Topping and Bake

1. Sprinkle the pecan mixture evenly over the sweet potato base.
2. Bake uncovered for 25–30 minutes, or until the topping is golden brown and slightly crispy.
   Pro Tip: Keep an eye on the last 5 minutes—pecans can brown quickly, so rotate the dish if needed.

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Step 6: Serve and Enjoy

1. Let the casserole cool for 5–10 minutes before serving.
2. Scoop out portions with a large spoon and enjoy warm alongside your Thanksgiving favorites.

Tips and Tricks for Success

• Don’t skip the butter – It adds richness to both the sweet potato base and the topping, making the casserole creamy and flavorful.
• Use real maple syrup – It enhances the natural sweetness without being overly sugary.
• Make it ahead – Assemble the casserole the day before and refrigerate; bake it just before dinner for stress-free prep.
• Check topping toward the end – Pecans can brown quickly, so watch the last 5 minutes to avoid burning.
• Let it rest – Allow the casserole to cool slightly before serving so it sets and holds its shape.

Ingredient Substitutions and Variations

• Sweet potatoes – Try yams or even a mix of orange and purple sweet potatoes for a colorful twist.
• Maple syrup – Honey or agave can be used if you don’t have maple syrup on hand.
• Milk or cream – Almond milk or oat milk works well for a dairy-free option.
• Pecan topping – Swap pecans for walnuts or almonds if desired.
• Spices – Add a pinch of ginger or allspice for a little extra warmth and depth.

Serving Suggestions

• I love serving this Southern Maple Sweet Potato Casserole alongside roasted turkey and gravy—it’s the ultimate holiday comfort combo!
• Pair it with cranberry sauce for a sweet-and-tangy contrast that brightens up every bite.
• It’s amazing next to a simple green bean almondine or roasted Brussels sprouts for a balance of creamy and crisp textures.
• For a decadent twist, top each serving with a dollop of whipped cream or marshmallow fluff—totally optional but heavenly.
• Leftovers are delicious cold or lightly warmed for breakfast with a sprinkle of extra pecans—it almost tastes like dessert!

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 4 days.
• Freeze – You can freeze the baked casserole (without topping) for up to 2 months; thaw overnight in the fridge before baking.
• Reheat in oven – Cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Reheat in microwave – Place individual portions in a microwave-safe dish and heat for 1–2 minutes, stirring halfway for even warmth.
• Refresh the topping – If the pecans lose crunch after storing, pop the casserole under the broiler for 1–2 minutes to crisp them back up.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can assemble it a day before, cover it, and refrigerate. Bake it just before serving for stress-free holiday prep.

Can I use canned sweet potatoes?

You can, but fresh sweet potatoes give the best flavor and texture. If using canned, drain them well and mash until smooth.

Can I make it dairy-free?

Yes! Swap the butter for a plant-based alternative and use almond or oat milk instead of regular milk or cream.

Can I freeze this casserole?

Definitely. Freeze the baked sweet potato base (without the topping) for up to 2 months. Thaw overnight and add the topping before baking.

How do I get the topping extra crunchy?

Toast the pecans lightly before mixing them into the topping, and watch the casserole closely in the last few minutes of baking.

Can I add marshmallows?

Of course! Mini marshmallows can be added on top before baking for a sweeter, classic Southern twist.

Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your tips and twists on this Southern favorite!