Description

This Cinnamon Maple Sweet Potato Casserole is the perfect comfort dish for cozy evenings, family dinners, or anytime you crave a sweet and satisfying side. Creamy mashed sweet potatoes are enhanced with warm cinnamon, nutmeg, and pure maple syrup, then topped with a crunchy oat and nut mixture. The result is a golden, aromatic casserole that is as inviting as it is delicious. It’s easy to prepare, customizable to dietary needs, and guaranteed to become a favorite in your household.

Ingredients

Scale

For the sweet potato base:

4 large sweet potatoes, peeled and cubed
1/4 cup unsalted butter, melted
1/3 cup pure maple syrup
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup milk or cream

For the topping:

1 cup old-fashioned rolled oats
1/2 cup chopped pecans or walnuts
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Place the peeled and cubed sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
Transfer the cooked sweet potatoes to a large mixing bowl. Add melted butter, maple syrup, brown sugar, cinnamon, nutmeg, ginger, salt, and milk. Mash until smooth and creamy. Adjust sweetness or seasoning to taste.
Pour the mashed sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, combine oats, chopped pecans, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is evenly coated.
Sprinkle the oat and nut mixture evenly over the sweet potato base.
Place in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crisp.
Allow the casserole to cool for 5-10 minutes before serving. Serve warm.

Notes

For extra crunch, toast the nuts lightly before mixing with the oats.
Can be made ahead: prepare the sweet potato base a day in advance and refrigerate. Add topping just before baking.
Canned sweet potatoes can be used; drain and mash thoroughly. Adjust sweetness if needed.
To make vegan, substitute butter with plant-based alternatives and use non-dairy milk.
For gluten-free, use certified gluten-free oats.

Prep Time: 20 minutes
Cook Time: 50 minutes