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Maple Crunch Sweet Potato Casserole for a Crowd

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This is the perfect holiday side dish. Thanksgiving, Christmas and Easter are all begging for this delicious twist on a classic side dish.

piece of sweet potato casserole topped with oatmeal and pecan topping.

     If you like sweet potato casserole, you are in for a treat. This maple crunch sweet potato casserole is loaded with the good stuff. Maple, pecans and even a crunchy oatmeal topping. It is sized for a holiday crowd and ready for a party!

     I know, I know, Thanksgiving is over and you could probably use a break from sweet potatoes.  But I just need to share this with you guys anyway.

    Of course it is perfect for Thanksgiving, but it would also be great alongside your Christmas ham.  It  is never too early to start planning, and I’ve got a bunch of Christmas cookies headed your way, so I need to share this now!

     As you might have guessed, I was put on the sweet potato casserole committee for Thanksgiving.  Well the sweet potato casserole, cherry pie and cranberry apple sauce committee to be more precise, but who’s counting. 😉  My grandpa was very specific that he’d like the one with the pecans and not the marshmallows.

   My little sister Chloe prefers sweet potatoes with the marshmallows, so I made them along with Great-Grandma’s Egg Noodles the weekend before Thanksgiving to knock those two items off the required list for Thanksgiving.  Hey, if it’s served in the same week, it counts, right?  Besides we can only take so many things to grandma’s.

     I was considering making the basic sweet potato casserole, but I couldn’t get maple out of my mind.  So, of course I had to do some tweaking.  I also kept wanting to put oatmeal in the topping, so you know what?  I did it!

    None of the recipes I pulled up had any cinnamon in them.  I didn’t want it to be overwhelming, but it seemed like a little cinnamon would be just the perfect thing with my maple syrup and oatmeal crunch topping.  And that is how this beauty was born!

maple and sweet potato casserole with oats and pecans, ready to eat.

    I tell you what, the end product was pretty darn tasty.  (Yes, I do say so myself. Somebody has to toot my horn, even if it is me!)  It was delicious as part of the turkey dinner.  But you know when I enjoyed it even more?  Later that night!

    I ate enough dinner that I only had a tiny piece of pie at grandma’s.   I left feeling so full that I couldn’t think of eating more than that.

   But low and behold, a few hours later once I had changed to jammy pants and hit the couch, I could really go for something sweet.  It turns out this was just the thing!  It definitely hit the spot.

    Plus then I could tell myself I was just eating leftover dinner and not dessert! 😉  Ha! Girl math is funny sometimes, isn’t it?

Large pan full of maple sweet potato casserole with golden crunchy buttery topping on top.

    Now, this recipe is enough to serve a small army.  I do come from a big family, so that is how we roll.  If you are not trying to feed a huge number, I have a smaller version. 

    The smaller maple crunch sweet potato casserole can be baked in a 8 or 9 inch square and it has a slightly higher topping to sweet potato ration which never hurt a thing!

Yield: 24 Servings

Maple Crunch Sweet Potato Casserole for a Crowd

piece of maple sweet potato casserole with pecan and oat topping.

This is the perfect holiday side dish. Thanksgiving, Christmas and Easter are all begging for this delicious twist on a classic side dish.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

Sweet Potato Layer

  • 6 40 oz cans of sweet potatoes
  • 1 1/3 cups maple syrup
  • 4 tsp salt
  • 1/2 cup butter, softened
  • 1 scant tsp vanilla
  • 4 eggs
  • 1/2 cup milk

Topping

  • 1/2 cup butter, melted
  • 1.5 cups pecans
  • 1/3 cup flour
  • 1/2 cup oatmeal
  • 1 cup brown sugar
  • 1 tsp cinnamon

Instructions

  1. If using fresh sweet potatoes, peel, cut into large chunks and boil until soft enough to mash. Then drain completely. If using canned sweet potatoes, drain well.
  2. Preheat oven to 350°F.
  3. In a large bowl, mash sweet potatoes until mostly smooth.
  4. Stir in remaining ingredients until well mixed. Spread in a 11×15-inch or 5 quart casserole dish (I used my lasagna pan.)
  5. In a medium bowl, mix together melted butter, pecans, flour, oatmeal, brown sugar and cinnamon for the topping. Sprinkle over sweet potato mixture.
  6. Bake for 45-50 minutes or until the top is golden brown and it is heated throughout.
  7. *To make a smaller batch, you can cut the recipe in half and bake in a 9×13-inch pan for 35-40 minutes.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 468Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 569mgCarbohydrates: 81gFiber: 10gSugar: 37gProtein: 8g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This is the perfect holiday side dish. Thanksgiving, Christmas and Easter are all begging for this delicious twist on a classic side dish.

Share with your friends!

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