Southern Maple Sweet Potato Casserole
A warm, comforting casserole that blends creamy roasted sweet potatoes with the earthy warmth of cinnamon, the rich hug of maple, and a crunchy pecan topping. It’s a welcoming dish perfect for holidays or a cozy weeknight side, delivering sweetness without being overly dessert-like.
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons butter, melted
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup cream cheese or mascarpone, softened
- 1/2 cup milk (or dairy-free milk of choice)
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to fit the mashed potatoes and their toppings.
- Boil or steam the cubed sweet potatoes until very tender, about 12 to 15 minutes. Drain well.
- Mash the potatoes with the melted butter, maple syrup, cinnamon, nutmeg, and salt. Then blend in the softened cream cheese and milk until smooth and creamy.
- Spoon the creamy potato mixture into the prepared dish. Smooth the surface with a spatula.
- In a small bowl, mix the chopped pecans, brown sugar, and a touch more maple syrup. Sprinkle this topping over the potato layer.
- Bake uncovered for about 25 to 30 minutes, until the topping is golden and the casserole is heated through. If you like a crisper top, broil for 1–2 minutes at the end, watching closely.
- Let the casserole rest for 5 minutes before serving to set a bit and make scooping easier.