Go Back

Southern Maple Sweet Potato Casserole

A creamy and sweet casserole made from mashed sweet potatoes and topped with crunchy walnuts and pecans, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potato Casserole Base
  • 3 cups sweet potatoes, peeled and cubed
  • 1/2 cup maple syrup
  • 1/4 cup almond milk Can substitute with another non-dairy milk
  • 1/4 cup coconut oil, melted Can substitute with another oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • Salt to taste Salt
Nut Topping
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped

Method
 

Preparation of Sweet Potatoes
  1. Peel and cube the sweet potatoes, then place them in a pot of boiling water and cook for about 10-12 minutes until tender.
Preheating the Oven
  1. Preheat your oven to 350°F (175°C) while the sweet potatoes are boiling.
Make the Base
  1. Once the sweet potatoes are cooked, drain and transfer them to a mixing bowl. Mash until smooth.
  2. Add maple syrup, almond milk, melted coconut oil, cinnamon, nutmeg, vanilla extract, and a pinch of salt to the mashed sweet potatoes. Stir until combined.
Prepare the Nut Topping
  1. In a separate bowl, mix the chopped walnuts and pecans, optionally adding a little cinnamon and maple syrup for extra flavor.
Assemble and Bake
  1. Transfer the sweet potato mixture into a greased baking dish, spreading it evenly. Top with the nut mixture, pressing slightly.
  2. Bake for about 30 minutes, until bubbly and golden.
Serve
  1. Allow the casserole to cool slightly before serving.

Notes

Sweet potato substitutions can include canned sweet potatoes. Nut alternatives can be seeds like sunflower or pumpkin seeds. Taste the sweet potato mixture before baking to adjust to your preference.