Maple Sweet Potato Casserole with Toasty Pecan Crumble
If you’re looking for an easy sweet potato casserole that doesn’t taste like dessert (and definitely no marshmallows), this is the one I keep coming back to. The maple-mashed sweet potatoes bake into a lush velvety layer that still feels light enough to pair with a heavy holiday spread. And the toasty pecan-oat crumble brings the perfect crunchy contrast without overpowering the potatoes. It’s the kind of sweet potato casserole recipe that fits anywhere: Sunday dinners, Friendsgiving, or whenever you’re craving something warm and cozy.
Sweet potato casserole with NO marshmallows 🙅🏼♀️
No shade to the marshmallow lovers, but I’m firmly in the “keep them for s'mores, rice krispies, and hot chocolate" camp...not in a casserole. This version is sweet on its own with a maple-whipped sweet potato base and a toasty pecan-oat crumble that bakes up lush and crunchy. It’s honestly insane… easily a top-three holiday side in my house, and my friends and family would 100% agree.
Sweet Potato Casserole Ingredients
For the base, I use a few small sweet potatoes because they mash into a silky, naturally sweet layer without needing much added sugar. A single egg, a splash of maple syrup, cinnamon, nutmeg, and a pinch of sea salt bring that warm cozy flavor. The topping comes together with melted butter, rolled oats, chopped pecans, and a bit of brown sugar to create a toasty, crunchy crumble that pairs perfectly with the creamy potatoes.
How to Make Easy Sweet Potato Casserole
How to Make the Casserole Ahead of Time
Prepare the casserole up to the point of sprinkling the pecan strudel on top but don't bake it just yet. Cover the dish with aluminum foil and store in the fridge until you're ready to bake. Pull the casserole out on the counter when you're ready to bake while the oven preheats. Bake according to directions and enjoy!
Check out these recipes for more holiday sides
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Recipe
Maple Sweet Potato Casserole with Pecans
Ingredients
- 4 - 6 sweet potatoes - 6 cups
- 1 egg
- ⅓ cup maple syrup
- 1 teaspoon cinnamon - divided
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 5 tablespoon butter - melted
- 1 cup rolled oats
- 1 cup pecans - chopped
- ½ cup brown sugar - or coconut sugar
Instructions
- Preheat oven to 400 F. Poke a few holes in each sweet potato with a fork and spray with some oil. Place the sweet potatoes on a baking sheet lined with foil or parchment paper for easy clean up. Bake in the preheated oven for 30 - 40 minutes until soft.4 - 6 sweet potatoes
- In a large bowl or in a stand mixer, scoop out the flesh of the sweet potatoes (discard the skins). Add the egg, maple syrup, ½ teaspoon of the cinnamon, nutmeg, and sea salt. With the paddle attachment or a hand mixer, beat the sweet potatoes until smooth.1 egg, ⅓ cup maple syrup, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt
- Spread the sweet potato mixture into a greased 9 x 13 inch baking dish. Set aside.
- In a bowl, add the melted butter, rolled oats, pecans, brown sugar, and remaining ½ teaspoon cinnamon. Mix until well combined. You should have small clumps of oats and pecans and sugar.5 tablespoon butter, 1 cup rolled oats, 1 cup pecans, ½ cup brown sugar
- Sprinkle the oat mixture over top of the sweet potatoes in an even layer. Bake in the oven for 25 - 35 minutes until toasted on top. Allow the casserole to set for at least 20 minutes before serving.
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