Maple Sweet Potato Casserole

Hannah Cooking

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.

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Prep Time 20

Cook Time 1 10

Chill/Rest Time 10

Total Time 1 40

Servings: 10 servings

Course: Dinner, Side Dish

Cuisine: American, Thanksgiving

Calories: 315

Ingredients Equipment Method Notes

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

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

Method

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