Description
A classic Southern Maple Sweet Potato Casserole featuring creamy mashed sweet potatoes sweetened with maple syrup and topped with a crunchy pecan oat streusel. This comforting side dish is perfect for holiday meals or any cozy dinner gathering.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, melted (or vegan butter for dairy-free)
- 1/4 cup whole milk (or plant-based milk for dairy-free)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped (or walnuts for substitution)
- 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 1/2 cup rolled oats (or gluten-free oats for gluten-free option)
- 1/4 cup unsalted butter, softened
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook sweet potatoes: Boil the sweet potato cubes in a large pot of water for 12-15 minutes until they are tender and easily pierced with a fork. Drain well and return them to the pot.
- Mash and mix: Mash the sweet potatoes until smooth. Stir in the maple syrup, melted butter, milk, ground cinnamon, ground nutmeg, vanilla extract, and salt until the mixture is creamy and evenly combined.
- Spread sweet potato mixture: Transfer the sweet potato mixture into the prepared baking dish, spreading and smoothing the top with a spatula for an even layer.
- Prepare streusel topping: In a small bowl, combine brown sugar, chopped pecans, flour, oats, and softened butter. Use your fingers or a fork to mix until crumbly and well combined.
- Add topping: Evenly sprinkle the streusel topping over the sweet potato layer in the baking dish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Cool and serve: Remove from the oven and allow the casserole to cool slightly before serving to let it set and enhance flavors.
Notes
- You can substitute pecans with walnuts if preferred or if you have allergies.
- For a dairy-free version, use vegan butter and plant-based milk.
- To make the casserole gluten-free, replace all-purpose flour with gluten-free flour and use gluten-free oats.
- Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.
- You can prepare the sweet potato mixture a day ahead and refrigerate; add streusel topping just before baking.
