This sweet potato casserole recipe has a smooth maple kissed filling topped with a perfectly crumbly and filled with oats and pecans. It goes perfectly with turkey or ham, making it a fabulous addition to your holiday menus.
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. But sweet potatoes also go perfectly with a pork loin, roasted chicken and more.
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. While I love eating the leftovers, a lasagna pan full seemed like overkill.
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?
Making the Casserole
The first step is to mash the sweet potatoes. This recipe is written using canned sweet potatoes because holiday meal prep is usually busy and that is one way to save time.
However, you can use fresh sweet potatoes if you prefer. Either boil or bake them, allow them to cool and then mash the insides until mostly smooth.
You will want about 7 cups of mashed sweet potatoes. Though you can use less, just reduce the other filling ingredients accordingly.
The maple syrup adds a great warmth and depth of flavor along with the extra sweetness. The eggs help hold it all together and make it feel like you are eating a casserole and not just mashed sweet potatoes.
Once everything is mixed up and transferred to the baking dish, it is time to work on the topping.
The Pecan and Oat Topping
In my opinion, the crunchy topping is what makes this dish shine. It’s almost like eating a sweet potato crumble with all of the oats and pecans.
It adds wonderful flavor and great texture. This recipe makes a really generous amount of topping and we love it that way.
You can easily cut the topping in half if it’s not your favorite part. These are your sweet potatoes and I want for you to love them so make them your way.
If you don’t like pecans, you can easily leave them out. Or sub in chopped almonds or walnuts if they are your preference.
Frequently Asked Questions
Can I make sweet potato casserole ahead of time?
Yes, you can go ahead and prep your sweet potato casserole the day before if you would like. Just wrap it in plastic wrap and refrigerate it overnight. Pull the casserole out of the refrigerator about an hour before you plan to bake it to take the chill off. Unwrap it and bake as directed, it will be amazing!
Can I add bourbon to these sweet potatoes?
Yes. If you want to make a boozy version of these sweet potatoes omit the vanilla in the filling and add a Tablespoon or two of bourbon instead.
More Holiday Recipe Inspiration:
Side dishes make Thanksgiving, so alongside your sweet potatoes you may want to serve some orange cranberry relish. We also love having some homemade egg noodles either at the big meal or the day after.
Alright, now it is time to get cooking. For more yummy sweet tater goodness, check out my full collection of sweet potato side dishes.
- 80 oz canned sweet potatoes
- 1/4 cup maple syrup
- 2 teaspoons salt
- 2 Tablespoons butter, melted
- 1/2 teaspoon vanilla
- 2 eggs
- 4 Tablespoons butter, melted
- 3/4 cup pecans, chopped
- 3 Tablespoons all purpose flour
- 1/2 cup old fashioned oats
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 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 45-50 minutes.
If you would prefer to use fresh sweet potatoes, make about 7 cups of mashed sweet potatoes from either boiled or baked sweet potatoes.
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Amount 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.