Warm and Comforting Sun-Kissed Maple Sweet Potato Casserole

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Craving a hearty side dish that warms you from the inside out? This Sun-Kissed Maple Sweet Potato Casserole brings together silky sweet potatoes, a hint of warming spices, and an impossibly tasty crunchy topping. Whether you’re hosting a dinner party or just treating yourself to a little cozy comfort, this dish promises to delight.

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Ingredients

  • 3 large sweet potatoes, peeled and cubed
  • 1/2 cup milk (or your favorite dairy-free alternative)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/2 cup chopped pecans (optional for topping)
  • 2 tablespoons brown sugar (optional for topping)
  • 1 tablespoon melted butter (optional, for topping)
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Instructions

Preheat your oven to 375°F (190°C). Start by boiling or steaming the sweet potato cubes until they’re fork-tender. Drain and transfer them to a large mixing bowl.

Gently mash the sweet potatoes, leaving a bit of texture if you like. Stir in the milk, melted butter, maple syrup, cinnamon, nutmeg, and salt. Taste and adjust the sweetness or spices to match your preference.

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Spoon the sweet potato mixture into a lightly greased casserole dish. In a small bowl, mix the chopped pecans, brown sugar, and melted butter until they form a damp, crumbly topping. Scatter this mixture on top of the sweet potato layer for extra crunch and caramel-like sweetness.

Place the casserole on the center rack of your preheated oven and bake for about 20 minutes, or until the edges are bubbling and the topping is golden brown. Let it cool slightly before serving.

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This casserole is everything you want on a chilly day: comforting, slightly sweet, and brimming with cozy aromas. It’s a crowd-pleaser for friends and family, but it also stores well if you’re cooking ahead or meal-prepping. Feel free to substitute dairy-free options (like almond milk or vegan butter) and swap the pecans for another nut or some crunchy granola if you prefer. This dish is perfect for holiday gatherings, random weeknight dinners, and everything in between—so go ahead and make it your own!

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.