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Southern Maple Sweet Potato Casserole

A creamy, comforting casserole made with sweet potatoes and maple syrup, topped with crunchy pecans and optional mini marshmallows, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 large sweet potatoes, peeled and cubed
  • 1 cup maple syrup
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
For the Topping
  • 1/2 cup chopped pecans
  • 1/2 cup mini marshmallows (optional) for extra sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and cube your sweet potatoes into even pieces.
  3. Place the cubed sweet potatoes in a large pot of water, bring to a boil, and cook for about 15 minutes, or until they are tender when pierced with a fork.
Casserole Preparation
  1. Drain the sweet potatoes and return them to the pot.
  2. Add in the maple syrup, brown sugar, softened butter, vanilla extract, salt, and cinnamon.
  3. Mash the sweet potatoes with a potato masher or fork until you reach a smooth consistency.
  4. Spoon the sweet potato mixture into a greased 9×13-inch baking dish and smooth the top.
  5. Sprinkle the chopped pecans evenly over the top and add mini marshmallows if desired.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is heated through.
  2. Remove from the oven and let it sit for a few minutes before serving.

Notes

This casserole is great for leftovers. Store in an airtight container in the fridge for up to 3 days, or freeze for about a month. Reheat at 350°F for 20-25 minutes in a covered dish.