This sweet potato casserole is straight-up comfort food.
Creamy mashed sweet potatoes, warm spices, rich maple syrup, and brown sugar all baked under a crunchy, buttery pecan topping. It’s that perfect side dish that feels fancy but is super easy to make.
I’ve made this for holiday dinners and even Sunday meals, and every time, someone asks for the recipe.
Why I Love This Recipe
This recipe has become a staple in my family and for good reason. It brings cozy vibes and rich, comforting flavors to the table every single time.
- The combo of maple syrup and brown sugar gives it a deep, sweet caramel flavor.
- It’s got a buttery, crunchy pecan topping that gives you a little crunch with every bite.
- Super easy to prep ahead and pop in the oven before dinner.
- Works just as well for a holiday meal as it does for a weeknight side.
What You’ll Need
- 4 large sweet potatoes (about 3 lbs), peeled and cut into chunks
- 4 tbsp unsalted butter, melted
- 1/3 cup pure maple syrup
- 1/3 cup packed light brown sugar
- 1/2 cup whole milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 tsp vanilla extract
For the topping:
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter, melted
Pro Tips
- Roast the sweet potatoes instead of boiling for even deeper flavor.
- Use real maple syrup — not pancake syrup — for the best taste.
- If your topping starts to brown too quickly, loosely cover with foil.
- Mix the topping by hand for more texture.
- Add a pinch of cayenne to the sweet potatoes if you like a little kick.
Tools You’ll Need
- Large pot
- Mixing bowls
- Potato masher or hand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13 baking dish
- Oven
Substitutions and Variations
- Swap pecans for walnuts or leave the nuts out for a softer topping.
- Use oat milk or almond milk for a dairy-free version.
- Add mini marshmallows on top instead of the pecan topping if you’re going for classic holiday vibes.
Make-Ahead Tips
- You can fully prep this casserole a day in advance, cover it, and refrigerate it. Bake right before serving.
- You can also make the sweet potato base ahead and freeze it, then thaw, top, and bake.
Maple Brown Sugar Sweet Potato Casserole Recipe
Servings: 8
Cook Time: 45 minutes
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes
Step 1: Boil the sweet potatoes
Add 4 large sweet potatoes (about 3 lbs), peeled and cut into chunks, to a large pot of boiling water. Boil for 15–20 minutes until fork-tender.
Step 2: Mash and mix
Drain the sweet potatoes and return to the pot. Mash until smooth. Stir in 4 tbsp melted butter, 1/3 cup pure maple syrup, 1/3 cup packed light brown sugar, 1/2 cup whole milk, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt, and 2 tsp vanilla extract. Mix until creamy and well combined.
Step 3: Transfer to baking dish
Spread the sweet potato mixture evenly into a greased 9×13 baking dish, smoothing the top with a spatula.
Step 4: Make the topping
In a bowl, mix together 1 cup chopped pecans, 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, and 4 tbsp melted butter until crumbly.
Step 5: Add the topping
Sprinkle the pecan mixture evenly over the sweet potato base in the baking dish.
Step 6: Bake
Bake uncovered at 350°F (175°C) for 25–30 minutes, until the top is golden brown and bubbly.
Leftovers and Storage
- Store leftovers covered in the fridge for up to 4 days.
- Reheat in the oven or microwave.
- You can also freeze leftovers for up to 2 months — just thaw overnight in the fridge and reheat.
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally starchy and sweet. Boiling softens them and releases their sugars. The fat in butter and milk makes the mash creamy, while maple syrup and brown sugar bring in complex sweetness from sucrose and molasses. The pecan topping adds texture contrast and browns beautifully due to the Maillard reaction, giving that golden crust.
Common Mistakes
- Not draining sweet potatoes well — excess water makes the casserole runny.
- Using cold ingredients — mix everything at room temperature for smoother blending.
- Overbaking — topping can burn if left too long. Keep an eye on it.
- Skipping salt — just a little salt balances the sweetness perfectly.
- Using pancake syrup — it lacks the depth of real maple syrup.
What to Serve With
- Roasted chicken or turkey
- Garlic green beans
- Cranberry sauce
- Herbed stuffing
- Simple tossed salad with vinaigrette
FAQ
Can I make this ahead of time?
Yes! You can assemble everything, cover, and refrigerate up to 1 day in advance.
Can I freeze this casserole?
Yes. Freeze without the topping for best texture. Add topping and bake after thawing.
Can I use canned sweet potatoes?
Yes, just drain and reduce the sugar slightly since canned is usually sweetened.
What if I don’t have pecans?
Use walnuts or skip the nuts and add oats or crushed graham crackers for crunch.
How do I know when it’s done?
The top should be golden and bubbly around the edges.
Macros per serving (8 servings):
Calories: 375
Protein: 3g
Carbs: 47g
Fat: 20g
Fiber: 5g
Sugar: 23g
Final Thoughts
This Maple Brown Sugar Sweet Potato Casserole is that cozy side dish that brings everyone back for seconds. It’s rich, warm, and just the right amount of sweet. Give it a try, and if you do, I’d love to hear how it turned out — drop a comment below with your thoughts or any questions!