
A comforting casserole of mashed sweet potatoes sweetened with maple syrup and crowned with a crunchy pecan topping. Perfect for holiday tables and weeknight sides.

This Maple Pecan Sweet Potato Casserole has been a warm presence at my family table for years and it is the side dish people ask about first at holiday meals. I first came across this particular balance of maple and pecan on a blustery November afternoon when I wanted something sweeter than plain mashed sweet potatoes but not so heavy that it would overpower the turkey. The result is a smooth, lightly sweet base with a buttery, crunchy pecan crumb that contrasts in texture and tastes like autumn in every bite.
I remember the first time I served it to friends who said it tasted like a slice of fall. The sweet potatoes are velvety and subtly spiced with cinnamon and nutmeg while pure maple syrup adds a rounded sweetness that brown sugar cannot exactly replicate. The topping gives a toasted nutty finish that makes each spoonful satisfying. This dish works for large gatherings and it is easy to scale up when family pops in unexpectedly.
In my house this casserole is often the first thing to disappear. I like serving it straight from a warm baking dish and watching the little arguments about who gets the corner piece. Over the years I found that keeping the topping slightly chunky instead of pulverized yields the best texture contrast and that using real maple syrup rather than maple flavored syrup makes a noticeable difference.
My favorite part about this casserole is the contrast between the creamy, warmly spiced sweet potatoes and the toasty pecan topping. It has been the standout at potlucks and holiday dinners where guests invariably ask for the recipe and for seconds. I have a memory of my grandmother smiling while passing the dish around and saying that a little maple syrup always makes celebrations tastier which made me keep the maple forward in this preparation.
Store leftover portions in airtight containers in the refrigerator for up to three days. For longer storage place the cooled casserole into freezer safe containers and freeze for up to three months. When reheating from frozen thaw overnight in the fridge and warm in a 350 degrees Fahrenheit oven until heated through. Cover with foil for the first 20 minutes to prevent excessive browning then uncover to refresh the topping. Use oven warming rather than microwave to maintain the crumb contrast.
If you need to make adjustments try these specific swaps. For gluten free use a 1 to 1 gluten free flour blend in the topping which may result in slightly softer crumbs. To reduce dairy use vegan butter substitutes in equal measure for both melted butter in the filling and cold butter in the topping. For a different nut profile swap pecans for chopped walnuts or almonds but note that flavor and texture will change. For less sweetness reduce the maple syrup by two tablespoons and the brown sugar by two tablespoons.
Serve this casserole alongside roasted poultry or glazed ham for a classic holiday plate. Garnish with a few whole toasted pecans and a light drizzle of maple syrup for an elegant finish. Pair with simple green vegetables such as roasted Brussels sprouts or a bright salad to balance sweetness. For a brunch option serve a smaller portion with Greek yogurt and a sprinkling of granola for texture contrast.
Sweet potato dishes appear in many culinary traditions but this combination of sweet potato and a sweet nut topping is most familiar in North American holiday cooking. The use of maple syrup ties the dish to regions where maple production is common and to fall harvest celebrations. Over time this preparation has evolved into a comfort classic that blends indigenous tuber cultivation with colonial sweeteners and baking techniques.
In winter you can increase warming spices by adding a pinch of ground ginger or more nutmeg for a spicier profile. In spring or summer lighten the topping by decreasing the butter by one tablespoon and adding lemon zest to the filling for brightness. For autumn celebrations consider stirring in a half cup of roasted and chopped chestnuts or substituting part of the maple syrup with apple butter for a fruitier note.
Make the filling up to two days ahead then store it in the refrigerator. Prepare the crumb topping separately and keep chilled. On the day of serving warm the filling slightly if it is cold then assemble and bake until the topping is toasted. Use shallow airtight containers for portions when packing lunches and reheat in a toaster oven to keep the crumbs crisp.
This casserole is a small act of hospitality that brings people together. Whether for a busy weeknight or a large feast it frames memories around the table and invites requests for the recipe. I hope you make it your own and enjoy passing it along.
Toast pecans briefly in a dry skillet for extra depth before chopping for the topping.
Cut the cold butter into small pea sized pieces and work quickly to keep the topping cold for better crumbs.
Let the casserole rest for 5 to 10 minutes after baking so the filling firms and slices hold together.
This nourishing maple pecan sweet potato casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Maple Pecan Sweet Potato Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375 degrees Fahrenheit and prepare a 9 by 13 inch baking dish with a light coating of butter or cooking spray.
Place peeled and cubed sweet potatoes in a large pot, cover with cold water, bring to a boil, reduce to a simmer and cook until tender about 15 to 20 minutes. Drain well.
Return drained sweet potatoes to the warm pot and mash. Stir in melted butter, maple syrup, 1 quarter cup brown sugar, cinnamon, nutmeg and salt until smooth and well combined.
Spread the sweet potato mixture evenly into the prepared 9 by 13 inch baking dish and smooth the surface with a spatula.
In a medium bowl combine chopped pecans, flour and remaining quarter cup brown sugar. Cut in cold butter until the mixture resembles coarse crumbs with pea sized pieces of butter.
Sprinkle the pecan topping evenly over the sweet potato layer and bake for 30 to 35 minutes or until the topping is golden and the casserole is heated through. Let rest before serving.
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This recipe looks amazing! Can't wait to try it.
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