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Southern Maple Sweet Potato Casserole

Southern maple sweet potato casserole with a creamy, smooth mashed filling and a golden pecan streusel topping. Baked in a 9x13 dish for a warm contrast of orange filling and crunchy, buttery crumble.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

sweet potato filling
  • 4 lb sweet potatoes baked and mashed
  • 0.5 cup unsalted butter softened
  • 0.333 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
  • 1 9x13 baking dish

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Place the sweet potatoes on a sheet pan (optional if already baked) and bake until tender, then mash.
Make the sweet potato filling
  1. Mash the baked sweet potatoes with softened butter until smooth.
  2. Mix in pure maple syrup and brown sugar until fully combined.
  3. Beat in eggs one at a time, then add cinnamon and vanilla.
  4. Stir in whole milk and mix until the filling is silky and smooth.
  5. Spread the filling evenly in the greased 9x13 dish.
Make the pecan streusel and bake
  1. Combine all-purpose flour, packed brown sugar, and cinnamon in a bowl.
  2. Cut in the cold, cubed unsalted butter until the mixture looks crumbly.
  3. Stir in the roughly chopped pecans.
  4. Scatter the streusel generously over the top of the casserole.
  5. Bake for 35-40 minutes at 350F until the streusel is golden and the filling is set around the edges (golden visual cue).

Notes

For the smoothest filling, mash the baked sweet potatoes thoroughly before mixing in the wet ingredients so no lumps remain. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the streusel can soften after thawing. For a lighter version, replace whole milk with evaporated skim milk (texture stays creamy).