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Wholesome Maple Cinnamon Sweet Potato Casserole with Pecan Streusel

maple cinnamon sweet potato casserole - featured image
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A healthier twist on a classic comfort dish, this sweet potato casserole features creamy maple-cinnamon sweet potatoes topped with a crunchy pecan streusel. It’s quick, easy, and perfect for holiday gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed into 1-inch pieces (about 4–5 medium potatoes)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/3 cup milk (whole milk preferred, or oat milk for dairy-free)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (Saigon cinnamon recommended)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/2 cup rolled oats (old-fashioned)
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until fork-tender. Drain well in a colander and let sit for a minute to steam off excess moisture.
  3. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash until mostly smooth, leaving a few small lumps for texture. If using a hand mixer, beat on low speed for about 30 seconds.
  4. To the mashed potatoes, add the melted butter, maple syrup, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined. The mixture should be thick but creamy.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a rubber spatula.
  6. In a medium bowl, combine the chopped pecans, flour, rolled oats, brown sugar, cinnamon, and salt. Stir with a fork until evenly distributed. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  7. Sprinkle the streusel evenly over the sweet potato mixture. Do not press it down. Bake for 25-30 minutes, until the streusel is golden brown and the edges are bubbly. Let cool for 5-10 minutes before serving.

Notes

Don’t over-boil the sweet potatoes to avoid a runny casserole. Use cold butter for the streusel to ensure a crumbly texture. Toasting the pecans before adding them enhances flavor. The casserole can be assembled a day in advance and refrigerated; add 10 minutes to baking time if starting from cold. For dairy-free, use vegan butter and oat milk. For lower sugar, reduce maple syrup to 2 tablespoons and brown sugar to 1/4 cup.

Nutrition

Keywords: sweet potato casserole, maple cinnamon, pecan streusel, holiday side dish, Thanksgiving, comfort food, vegetarian, gluten-free option

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