Maple Sweet Potato Casserole
Creamy maple sweet potato casserole made with roasted sweet potatoes, real maple syrup, and crunchy pecan topping. A homemade holiday side dish that tastes rich, warm, and perfectly balanced.
Pin Share Print Servings: 10 servings
Calories: 315kcal
Cost: $12–$15
Equipment
- 1 Large baking sheet (For roasting sweet potatoes)
- 1 9x13-inch baking dish (For assembling casserole)
- 1 Potato masher or mixer (To mash sweet potatoes smoothly)
- 1 Large mixing bowl (For combining ingredients)
- 1 Sharp knife (For peeling roasted potatoes)
- 1 Measuring cups/spoons (For accurate ingredients)
Ingredients
Sweet Potato Base
- 4 lbs sweet potatoes - About 6 large
- ½ cup pure maple syrup - Real maple syrup preferred
- ¼ cup unsalted butter - Melted
- ¼ cup heavy cream - Or milk
- 2 large eggs - Beaten
- 1 teaspoon vanilla extract - –
- 1 teaspoon ground cinnamon - –
- ½ teaspoon salt - –
- ¼ teaspoon nutmeg - –
Pecan Topping
- 1 ½ cups pecan halves - –
- ¼ cup brown sugar - –
- 2 tablespoon melted butter - –
- pinch – salt - –
Marshmallow Layer (Optional)
- 2 cups mini marshmallows - Optional but traditional
Instructions
- Pierce and roast sweet potatoes at 400°F for 45–60 minutes.
- Peel and mash until smooth.
- Mix sweet potatoes with syrup, butter, cream, eggs, vanilla, and spices.
- Toss pecans with brown sugar, melted butter, and salt.
- Spread potato mixture in greased 9×13 dish.
- Top with toasted pecans.
- Bake at 350°F for 25 minutes.
- Add marshmallows for last 5 minutes.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 1scoop | Calories: 315kcal (16%) | Carbohydrates: 47g (16%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 165mg (7%) | Potassium: 625mg (18%) | Fiber: 5g (21%) | Sugar: 21g (23%) | Vitamin A: 19500IU (390%) | Vitamin C: 4mg (5%) | Calcium: 75mg (8%) | Iron: 1.2mg (7%)