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Southern Maple Sweet Potato Casserole

Southern maple sweet potato casserole with a smooth, creamy filling and a crunchy golden pecan streusel top. Baked until the topping is deeply browned, with a classic balance of maple, cinnamon, and buttery pecans.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For sweet potato filling
  • 4 lb sweet potatoes
  • 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
For pecan streusel
  • 1 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter cubed
  • 1.5 cup pecans roughly chopped

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Mash the baked sweet potatoes with the softened butter, pure maple syrup, brown sugar, eggs, cinnamon, vanilla, and whole milk until smooth.
  3. Spread the sweet potato mixture evenly in the greased 9x13 dish.
  4. For the pecan streusel, combine the flour, packed brown sugar, and cinnamon.
  5. Cut the cold cubed butter into the flour mixture until it forms coarse crumbs.
  6. Stir in the roughly chopped pecans.
  7. Scatter the pecan streusel generously over the top so the filling is fully covered.
  8. Bake at 350F for 35 to 40 minutes, until the streusel is golden and you can see toasted pecan bits.

Notes

For the smoothest filling, mash while the baked sweet potatoes are hot and warm the butter before mixing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the streusel can soften after thawing. If you want a lighter option, use low-fat milk in the filling and swap in half the butter with light butter—texture stays creamy but slightly less rich.