Maple Pecan Sweet Potato Casserole is a good choice when the holiday table needs something familiar without going straight to the usual marshmallow-topped version.
The maple syrup gives the sweet potatoes plenty of sweetness, and the pecan topping adds that classic brown sugar and cinnamon flavor people expect from a Thanksgiving side dish.
This recipe makes 10 servings, so it works well for a larger holiday dinner without making an oversized casserole.
It goes great with turkey, ham, stuffing, green beans, and the rest of the traditional sides.
There’s nothing complicated here, either. It uses basic ingredients and a standard 9×13-inch casserole dish.
The maple and pecan combination also works just as well for Christmas dinner, so this is one of those holiday recipes worth keeping around through the whole season.
Why You’ll Love This Maple Pecan Sweet Potato Casserole
A Thanksgiving Classic Without Marshmallows
The maple and pecan topping keeps this firmly in classic holiday territory without relying on marshmallows. It’s sweet enough for Thanksgiving dinner but still works as a side dish.
Makes Enough for the Holiday Table
Ten servings is a practical amount for a family gathering, especially when there are several other Thanksgiving sides being passed around.
Maple and Pecans Belong Here
Pure maple syrup gives the sweet potatoes a warm fall flavor, and the pecan topping has plenty of brown sugar and cinnamon. Nothing unusual or difficult to find.
Uses Everyday Kitchen Tools
A large pot handles the sweet potatoes, and everything finishes in a standard 9×13-inch casserole dish. A potato masher makes quick work of the filling before it goes into the oven.
Ingredient Substitutions
Milk
Whole milk or 2% milk can replace the low-fat milk in the same amount.
Pecans
Chopped walnuts can be used instead of pecans. The flavor will be slightly different, but they work well with maple and sweet potatoes.
Maple Syrup
Use pure maple syrup rather than pancake syrup when possible. If needed, honey can replace the maple syrup, although the flavor will change.
All-Purpose Flour
A 1-to-1 gluten-free baking flour can generally replace the all-purpose flour in the pecan topping.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Maple Pecan Sweet Potato Casserole
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Sweet Potato Filling:
- 3 pounds sweet potatoes peeled and cut into 1-inch pieces
- ⅓ cup pure maple syrup
- ¼ cup melted unsalted butter
- 2 large eggs
- ½ cup low-fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Pecan Topping:
- 1 cup chopped pecans
- ⅓ cup packed light brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoon melted unsalted butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- Place the sweet potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat.
- Reduce the heat to medium and cook for 15 to 18 minutes, or until the sweet potatoes are very tender.
- Drain the sweet potatoes well.
- Transfer the sweet potatoes to a large mixing bowl and mash until mostly smooth.
- Add the maple syrup, melted butter, eggs, milk, vanilla extract, cinnamon, and salt. Whisk until evenly blended.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Add the pecans, brown sugar, flour, and cinnamon to a medium mixing bowl. Stir to combine.
- Add the melted butter and stir until the topping is evenly moistened and crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25 to 30 minutes, or until the casserole is hot and the topping is lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
Tips and Tricks
Drain well – Let as much water as possible drain from the cooked sweet potatoes before mashing them. Mash to preference – Leave a few small pieces for a more rustic casserole, or mash until very smooth. Watch the topping – If the pecans begin browning too quickly near the end of baking, loosely cover the dish with foil. Plan ahead – The sweet potato filling can be prepared ahead and refrigerated in the casserole dish. Add the pecan topping shortly before baking.Storing and Reheating
Refrigerator – Cover leftovers and refrigerate for up to 4 days. Oven – Cover the casserole loosely with foil and reheat at 350°F until heated through. Microwave – Reheat individual portions in the microwave until hot. Freezer – The casserole can be frozen, although the pecan topping may soften slightly after thawing. Store tightly covered for up to 2 months.Nutrition
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