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Overhead view of maple pecan sweet potato casserole in a white baking dish, with orange sweet potato filling covered in a generous brown sugar pecan crumble topping.

Maple Pecan Sweet Potato Casserole

Nesting Lane
Maple Pecan Sweet Potato Casserole is a classic holiday side dish with maple-sweetened potatoes and a buttery brown sugar pecan topping.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Large Pot
Potato Masher
Large Mixing Bowl
Medium Mixing Bowl
Wire Whisk
Baking Dish - 9x13

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:

Instructions
 

  • Preheat the oven to 350°F. Coat a 9x13-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

Calories: 356kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 59mgSodium: 214mgPotassium: 578mgFiber: 5gSugar: 20gVitamin A: 19636IUVitamin C: 3mgCalcium: 93mgIron: 2mg
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