Sweet Potato Casserole with Maple Pecan Topping

Sweet Potato Casserole with Maple Pecan Topping is the perfect Thanksgiving side dish. If you aren't a fan of marshmallows on your casserole, this is the recipe for you!

I'm a big fan of sweet potatoes, but for those that aren't, the sweet, crunchy topping really adds a special touch here. Maple lends just the right sweetness without overpowering the nuts and potatoes. If you're looking for another show-stopping side, maybe make some Purple Potato Roses. Colorful plates make for healthy and happy meals.

An Easy Yet Festive Side

Sitting down together for dinner is a priority in my family, but we are all so busy. Especially during the holidays. Sweet Potato Casserole with Maple Pecan Topping is a delicious side dish that you can have on the table in no time. I love that this dish is not only easy but also festive. There’s nothing better than homemade sweet potato casserole. And the maple cinnamon pecans on top are so pretty when you place them in a circular design. Or you could just toss them on if you’re in a hurry.

What's the Best Way To Cook Sweet Potatoes?

I prefer to peel and chop 6 sweet potatoes, then boil them until tender. Drain. If you have leftover baked sweet potatoes, that works as well. And if you are truly in a hurry, you can always microwave them or drop them in the Instant Pot.

Put potatoes in a large bowl, then beat with an electric mixer until smooth. Add brown sugar, eggs, butter, cream, cinnamon and salt. Mix until combined, then pour into a 9" casserole dish.

Mix together pecan halves, maple syrup and cinnamon, then place on top of casserole in a decorative pattern. I just love how pretty the pecans look in neat rows like this.

Bake at 350°F. for about 35 minutes.

Best Ways to Serve Sweet Potato Casserole

I love this as a traditional Thanksgiving side. You could also serve as I did below, with your favorite chicken and a green vegetable. I love the bright orange color that the sweet potato casserole brings to the plate.

What You Need to Make the best Sweet potato casserole

• Pecans - I love to use pecan halves and set them in pretty rows on top. But you can even use chopped if that's what you have on hand, or are in a rush.
• Sweet potatoes - leftovers or boiled for this recipe, sweet potatoes are always great to have on the counter
• Maple syrup - this pantry staple adds just the right touch of warm sweetness

What are your favorite holiday side dishes?

You might also like...

Purple Potato Roses

Mini Green Bean Casseroles

Loaded Potato Pinwheels

Onion Lover's Twist

Dilly Casserole Bread

Happy Baking!
Lise
xo

Sweet Potato Casserole with Maple Pecan Topping

Sweet potato casserole is fast and easy to make, and the topping makes it special.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Calories: 362kcal

Author: Lise Sullivan Ode

Ingredients

For the casserole:

• ▢ 6 sweet potatoes 3 lbs, peeled and chopped
• ▢ ½ cup brown sugar firmly packed
• ▢ ⅓ cup heavy cream
• ▢ 2 large eggs
• ▢ 1 stick unsalted butter softened
• ▢ 2 teaspoons cinnamon
• ▢ ½ teaspoon salt

For the topping:

• ▢ 1 cup pecan halves
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon cinnamon
• ▢ 1 pinch salt

Instructions

• Place chopped sweet potatoes in a large saucepan, cover with water. Bring to a boil, then simmer on medium low until tender (about 20-30 minutes). Drain and let cool.
• Place cooled sweet potatoes in a large bowl. With electric mixer, beat potatoes until smooth (about a minute). Add sugar, cream, eggs, butter, cinnamon and salt. Beat on medium speed until everything is combined.
• Pour into a 9" round casserole or pie plate. Smooth the top.
• Meanwhile, place syrup in a small microwave safe bowl. Microwave on medium for about 20 seconds. Stir in cinnamon, then add pecans and stir to coat with syrup mixture. Place pecans on top of sweet potato mixture in a decorative pattern.
• Bake for 35-40 minutes or until slightly bubbling around edges.

Nutrition

Calories: 362kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 548mg | Fiber: 5g | Sugar: 19g | Vitamin A: 19766IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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This recipe is featured on the Southern Plate Meal Plan Monday.