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Creamy Maple Pecan Sweet Potato Casserole

Creamy Maple Pecan Sweet Potato Casserole - featured image
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This cozy holiday casserole features a creamy sweet potato base blended with maple syrup and heavy cream, topped with a crunchy, caramelized maple pecan streusel. It’s a nostalgic, crowd-pleasing side dish perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cubed
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup pure maple syrup
  • 2 large eggs, room temperature
  • 3 tbsp unsalted butter, melted (or vegan butter)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 tsp fine sea salt
  • 1 cup pecan halves, roughly chopped
  • 1/3 cup brown sugar (or coconut sugar)
  • 2 tbsp pure maple syrup
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • Pinch of salt
  • 1/4 cup mini marshmallows (optional)
  • Zest of 1 orange (optional)

Instructions

  1. Peel and cube sweet potatoes. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then simmer until fork-tender (about 15-20 minutes).
  2. Drain sweet potatoes well using a colander. Return to the pot or a large mixing bowl. Mash with a potato masher or blend with a hand mixer until completely smooth.
  3. Add heavy cream, maple syrup, eggs, melted butter, cinnamon, nutmeg, and sea salt to the mashed potatoes. Mix well until fully incorporated. Taste and adjust sweetness or spice as needed.
  4. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the sweet potato mixture into the dish, smoothing the top with a spatula.
  5. In a medium bowl, combine chopped pecans, brown sugar, maple syrup, melted butter, flour, and a pinch of salt. Mix until coated and crumbly. Add a splash more maple syrup if mixture seems dry.
  6. Sprinkle the pecan mixture evenly over the sweet potato base. If using marshmallows, scatter them on top now.
  7. Preheat oven to 350°F. Bake uncovered for 30-35 minutes, until topping is golden brown and bubbly and casserole is heated through. Tent loosely with foil if pecans brown too quickly.
  8. Let casserole rest for 10 minutes before serving for cleaner slices and set filling.

Notes

For deeper flavor, roast sweet potatoes instead of boiling. Almond flour or oat flour can be used for gluten-free topping. Coconut cream and vegan butter make it dairy-free. Add orange zest or bourbon for a seasonal twist. Assemble just before baking for the crispiest topping. Can be made ahead and reheated; leftovers store well in fridge or freezer.

Nutrition

Keywords: sweet potato casserole, maple pecan, holiday side dish, Thanksgiving, Christmas, comfort food, gluten-free option, dairy-free option

Find it online: https://avabake.com/creamy-maple-pecan-sweet-potato-casserole-recipe-for-cozy-holidays/