This Maple Crunch Sweet Potato Casserole is a smooth maple kissed filling topped with a perfectly crumbly and filled with oats and pecans. Your holiday table won’t be complete without it!
Fall and winter holidays call for sweet potatoes. They are definitely a Thanksgiving staple but also go well with a Christmas ham. Come to think of it, they’re delicious with an Easter ham or just because it’s dinner time pork roast as well!
Our family always has the debate between whether to serve the sweet potatoes with marshmallows like my baby sister wants or the kind with the pecans like my grandpa wants.
So we normally do the sensible thing and have both!
Last year I was in charge of the sweet potato casserole for the big family Thanksgiving. MiMi made the kind with marshmallows.
Of course I couldn’t just follow a recipe. I wanted it to be different.
So I added maple syrup instead of sugar to give those warm maple notes. Then I added oats to the topping. The results were phenomenal!
There are usually two to three dozen people, so the recipe I made filled a lasagna pan. I couldn’t wait to make it again this year, but we had a much smaller gathering. Plus only a couple of us normally eat the sweet potatoes.
So I scaled back the recipe and adjusted the filling to topping ratio a bit, because more topping never hurt a thing! I must say the results were scrumptious.
How does your family eat sweet potatoes at holidays? Do you have a debate over how to fix them?
Maple Crunch Sweet Potato Casserole
This maple crunch sweet potato casserole is a smooth maple kissed filling topped with a perfectly crumbly and filled with oats and pecans. Your holiday table won’t be complete without it!
Ingredients
- Sweet Potatoes
- 80-100 oz sweet potatoes, depending on the size cans you find
- 1/2 cup maple syrup
- 2 teaspoon salt
- 2 Tablespoon butter, melted
- 1/2 teaspoon vanilla
- 2 eggs
Topping
- 4 Tablespoons butter, melted
- 3/4 cup pecans, chopped
- 3 Tablespoons flour
- 1/2 cup oatmeal
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and grease an 8 or 9-inch square casserole
- Drain the sweet potatoes really well. Place in a large bowl and mash until smooth.
- Stir in the maple syrup, salt, vanilla, eggs, and butter until well combined. Pour into prepared baking dish and smooth the top.
- In a small bowl, mix together the topping ingredients and sprinkle over the top of the sweet potatoes.
- Bake at 350°F for about 45 minutes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 503mgCarbohydrates: 71gFiber: 9gSugar: 32gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.
Carlee
Wednesday 27th of December 2017
Thank you!
Unknown
Sunday 17th of December 2017
Love this! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Carlee
Wednesday 27th of December 2017
Thanks for hosting!
marye
Friday 15th of December 2017
That looks fabulous! I love lots and lots of crunchy bits on top of my sweet potatoes!
Carlee
Wednesday 27th of December 2017
I do too! Thank you!
Debbie
Friday 15th of December 2017
Hi Carlee, there is no such thing as too much topping! Especially when it contains oats! I do like sweet potatoes althought the family aren't too keen ( I can sneak them in though). Now this casserole sounds good enough to be a dessert, I can see how it's sweetness would add to a Christmas table.
xx
Carlee
Wednesday 27th of December 2017
I agree! Pile on the topping! My boys aren't big on sweet potatoes either. Maybe you and I should just share this and leave them to fend for yourself ;-)
Unknown
Tuesday 12th of December 2017
Looks so yummy and maple sounds fantastic! Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week! Kim
Carlee
Thursday 14th of December 2017
I love adding maple syrup to just about anything! Thank you!