Southern Maple Sweet Potato Casserole is a cozy, comforting dish that brings together creamy mashed sweet potatoes with the rich flavor of maple syrup. It’s topped with a crunchy layer of pecans and brown sugar that adds a perfect sweet and nutty contrast. This casserole is a classic for holidays or any time you’re craving something warm and a little sweet on the side.
When I make this casserole, I love how the maple syrup gives it a natural sweetness without being too sugary, and the pecans on top add just the right amount of crunch. I like to mash the sweet potatoes until they’re nice and smooth, then fold in the syrup and a bit of cinnamon. It’s such a simple touch that really makes the flavors shine. I always find myself sneaking bites straight from the bowl before it even gets to the table!
One of my favorite ways to serve this is alongside traditional holiday favorites like roast turkey or glazed ham, but honestly, it’s delicious anytime. I think it’s the perfect warm and sweet side that everyone loves, and it always gets compliments. This casserole is like a little taste of the South that feels like home—sweet, hearty, and made with care.
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, bringing natural sweetness and a creamy texture. If you prefer, you can use yams, but true sweet potatoes have a richer flavor.
Maple Syrup: Pure maple syrup gives a deep sweetness with a hint of woodsy flavor. If you can’t find maple syrup, honey or agave nectar can work, but the flavor will differ slightly.
Pecans: These nuts add a lovely crunch and nutty flavor. Walnuts can be a good substitute if pecans aren’t available, though pecans give a more traditional Southern touch.
Mini Marshmallows: They create a light, toasted topping that contrasts well with the soft sweet potatoes. If you want to skip marshmallows, try a crunchy streusel topping made of brown sugar, butter, and oats.
How Do You Get the Marshmallows Perfectly Toasted Without Burning?
To get golden, melty marshmallows on top without burning them, keep an eye on the oven during the last step. After baking the casserole covered, remove the foil and sprinkle the marshmallows evenly.
- Bake uncovered at 375°F (190°C) for about 10-15 minutes.
- Watch closely from the 10-minute mark – marshmallows can burn quickly!
- If you’re worried about burning, switch the oven to broil for just 1-2 minutes but stay nearby to prevent burning.
This gentle toast gives marshmallows a beautiful golden brown top and a soft inside that complements the creamy sweet potatoes perfectly.
Equipment You’ll Need
- 9×13-inch baking dish or oval casserole dish – perfect size for layering and baking all ingredients evenly.
- Large pot – to boil sweet potatoes until tender without overcooking.
- Mixing bowls – for combining the maple butter mixture and coating the pecans easily.
- Measuring cups and spoons – to get your maple syrup, spices, and sugar just right.
- Spoon or spatula – for drizzling mixtures and spreading toppings evenly.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a salty crunch that balances the sweetness nicely.
- Mix in orange zest for a bright citrus twist that lifts the flavors.
- Swap pecans for chopped walnuts if you prefer a milder nut flavor or what’s on hand.
- Stir in a pinch of cayenne pepper for a subtle spicy kick that pairs well with maple syrup.
How to Make Southern Maple Sweet Potato Casserole
Ingredients You’ll Need:
- 4 large sweet potatoes (about 3 pounds), peeled and sliced into 1/2-inch rounds
- 1/2 cup pure maple syrup, divided
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves and chopped pecans
- 2 cups mini marshmallows
How Much Time Will You Need?
Prepare to spend about 10 minutes prepping the sweet potatoes and ingredients, 25 minutes baking covered, then another 10 to 15 minutes baking uncovered with marshmallows until toasted. In total, plan on roughly 45 to 50 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Preheat and Prep Sweet Potatoes:
Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch or similar casserole dish. Peel and slice the sweet potatoes into 1/2-inch rounds, then boil them in a large pot of water until tender but still firm, about 10 to 15 minutes. Drain well.
2. Layer and Flavor:
Arrange the cooked sweet potato slices evenly in the baking dish. In a small bowl, mix melted butter, half of the maple syrup (1/4 cup), brown sugar, vanilla, cinnamon, nutmeg, and salt. Drizzle this flavorful mixture evenly over the potatoes.
3. Add Pecans and Bake:
Toss the pecans in the remaining maple syrup (1/4 cup) and a pinch of brown sugar, then sprinkle over the sweet potatoes. Cover the dish with foil and bake for 25 minutes.
4. Toast Marshmallows:
Remove foil, sprinkle mini marshmallows evenly over the top, then bake uncovered for another 10 to 15 minutes until marshmallows are golden brown and toasted. Keep an eye on them to prevent burning.
5. Serve and Enjoy:
Let your casserole cool slightly before serving. The sweet, buttery layers with crunchy pecans and gooey marshmallows make a perfect Southern side dish for holiday meals or any comforting feast.
Can I Use Frozen Sweet Potatoes Instead?
Yes! Thaw frozen sweet potatoes fully in the refrigerator before using. Because they may be softer, reduce boiling time slightly to avoid mushy slices.
Can I Make This Casserole Ahead of Time?
Absolutely. Prepare the casserole without the marshmallows, cover tightly, and refrigerate for up to 24 hours. Add marshmallows and bake just before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding extra marshmallows on top if desired.
What Can I Substitute for Pecans?
Walnuts work great as a substitute for pecans, or you can omit nuts entirely if you prefer a nut-free dish.
