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Cozy Maple Cinnamon Sweet Potato Casserole with a crunchy pecan streusel

maple cinnamon sweet potato casserole - featured image
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This isn’t your average sweet potato casserole. Roasted sweet potatoes are mashed with maple, cinnamon, and cream, then topped with a buttery pecan streusel for the ultimate comfort food side dish. It’s perfect for cozy evenings, holiday feasts, or any time you need a warm hug on a plate.

Ingredients

Scale
  • 3 lbs sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 3 tablespoons unsalted butter, melted
  • ¼ cup pure maple syrup (Grade A dark amber preferred)
  • 1 teaspoon ground cinnamon (Saigon cinnamon recommended)
  • ½ teaspoon ground nutmeg, freshly grated if possible
  • ¼ teaspoon salt
  • ⅓ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1 cup pecans, roughly chopped
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ½ cup packed brown sugar (light or dark)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Peel sweet potatoes and cut into even 1-inch cubes. Spread in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the melted butter and a pinch of salt. Toss to coat. Roast for 25-30 minutes, flipping halfway through, until fork-tender and just starting to caramelize at the edges. Let cool for 5 minutes.
  2. Transfer roasted sweet potatoes to a large mixing bowl. Add remaining 1 tablespoon melted butter, maple syrup, cinnamon, nutmeg, salt, heavy cream, and vanilla extract. Mash with a potato masher until mostly smooth, or use a hand mixer for a silkier texture. Leave a few small chunks for a rustic feel. Taste and adjust seasoning if needed. Spread mixture evenly into a greased 9×13-inch baking dish. Set aside.
  3. In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Do not overmix.
  4. Preheat oven to 375°F (190°C). Sprinkle the streusel evenly over the sweet potato mixture. Gently press it into the surface so it adheres. Bake for 25-30 minutes, until the streusel is golden brown and the filling is bubbling around the edges. Let rest for at least 10 minutes before serving.
  5. Just before serving, drizzle a little extra maple syrup over the top if desired. Serve warm.

Notes

Roast sweet potatoes instead of boiling to prevent waterlogging and concentrate flavor. Toast pecans before using for deeper flavor. Use cold butter straight from the fridge for the streusel. Let the casserole rest for 10-15 minutes after baking to set. Can be assembled up to 24 hours in advance and refrigerated; add 10 minutes to baking time. For a dairy-free version, use coconut oil and full-fat coconut milk. For gluten-free, use almond flour in the streusel. For a nut-free version, replace pecans with rolled oats or pumpkin seeds.

Nutrition

Keywords: sweet potato casserole, maple cinnamon, pecan streusel, Thanksgiving side dish, comfort food, fall recipe, holiday side dish

Find it online: https://zorbmeal.com/cozy-maple-cinnamon-sweet-potato-casserole-with-a-crunchy-pecan-streusel/