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5 from 1 vote

Sweet Potato Casserole with Maple Pecan Topping

Sweet potato casserole is fast and easy to make, and the topping makes it special.
Course Side Dish
Cuisine American
Keyword maple pecan sweet potato casserole, sweet potato casserole, thanksgiving side dish
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 362kcal


For the casserole:

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

For the topping:

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


  • 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.


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