Any sweet potato fans in the house? If so, you will love my Maple Sweet Potato Casserole! If you aren’t a fan… you will still love my Maple Sweet Potato Casserole because there is nothing not to love. Sweet potatoes whipped up with fresh pasture butter, real maple syrup with a hint of vanilla, all sprinkled with a crumbly pecan topping. (This post contains affiliate links. I may make a commission from sales, your price remains the same)
Ruth’s Chris Has Nothing On Me! Except a Lot of Sugar…
We love the sweet potato casserole at Ruth’s Chris Steak House. Like, really, really love it. We also really, really love my sweet potato casserole. Especially since we skip the refined sugar and use maple instead for a naturally sweet flavor! It’s less expensive too…wink, wink.
Easy to Make Y’all!
Believe it or not this casserole is a cinch to make. Just boil potatoes until soft, whip with some butter, maple, vanilla and sea salt then bake. You can use ramekins for individual servings or a ceramic baking dish for the whole group.
That Pecan Topping!
For that oh so good crunchy topping I chop pecans, drizzle in pasture butter, maple and stir with gluten free flour!
Baked to crumbly perfection!
You can share with a friend, or eat it all yourself. I won’t judge you, because I have been known to over indulge on this recipe myself!
The Recipe: Maple sweet Potato Casserole
Tips and what you will need: Did you know sweet potatoes are often mislabeled as yams? If you see an orange/garnet ‘yam’ on the grocery shelf, it’s really a sweet potato. For more information see link at bottom of post. To make this casserole you will need a stock pot, a mixer, 4 – 12 ounce ramekins or a baking dish and vanilla paste. I buy the quart, it’s a money saver! If you are living gluten free, use your favorite GF flour.
- 4 large sweet potatoes, peeled and cubed
- 1/3 cup butter
- 1/3 cup real maple syrup
- 1 teaspoon vanilla paste, extract works to but I always prefer paste
- 1 teaspoon sea salt
- 1 cup chopped pecans
- 1/3 cup real maple syrup
- 1/3 cup melted butter
- 1/4 teaspoon cinnamon
- 1/4 cup all purpose flour, gluten free friends, use your favorite GF flour
Preheat oven to 350 degrees. Start a large pot of water to boil.
Peel sweet potatoes and cut into 1"cubes. When water is boiling, carefully add potatoes.
Boil for 10 minutes or until a fork goes in easily. (check often)
While potatoes boil combine all topping ingredients and stir until well mixed. Set aside.
When potatoes are soft, strain into a colander.
Place potatoes in mixing bowl. Add butter, sea salt, maple syrup and vanilla paste.
Mix well. Spoon into ramekins or baking dish, then add topping.
Bake for 25 minutes. Potatoes should be firm and topping browned. Serve.
Friends I hope you love this recipe! If you do, please share on social media or let me know in the comments below. And now as promised….The difference between a yam and sweet potato!
MAY I PLEASE ASK A FAVOR?
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Vegetarian, gluten free option
I’m adding this to my menu!
This is the perfect Thanksgiving side dish. I love the idea of putting a topping on it! Definitely trying this for my family.
Raises hand at being a sweet potato fan!!!! This looks great! That topping!!! Yum!
I love how you open the post: everyone has to like this; I agree. It’s perfect.
This looks so delicious! I love making toppings like this on sweet potatoes. Yum!
Yep, I’d eat this for breakfast 🙂 Looks amazing and perfect for a chilly day!
Oh wow this looks so good! I’m usually in charge of sweet potatoes at Thanksgiving. Might have to try this out!!
yum, yum, yum, yum, yum!
I love sweet potatoes, this sounds delicious, I love the individual ramekins too!
Wish the rest of my family liked sweet potatoes. This sounds good!
MMMM this is making my mouth water – I love that they are all in individual containers!
What a delicious way to use sweet potatoes! Thanks so much for sharing it with us at Savoring Saturdays, Linda. 🙂 Hope to see you back again this weekend!
Thanks Raia! Thanks for hosting!
Hi Linda, back again … thanks so much for sharing this with us at Savoring Saturdays linky party. I’ll be featuring your recipe tomorrow when it goes live. Hope you’ll join us again.
Oh thanks! Yes I would love to come back!
This looks so good! Maybe if I made them this way my kids would eat them. They hate the texture or sweet potatoes, but I LOVE them!!
This looks delicious! I love sweet potatoes, thanks for sharing the recipe 🙂
This is very similar to how my Nana makes it every year. I love this way more than the marshmallow topping. 🙂
Me too! The marshmallow topping is gross IMHO.
I like how you put them in individual dishes- that’s a smart idea!
I’m totally making these this year.
These look so good, and I love the individual servings!
Absolutely delish!!!! Made this for Easter, hit of the dinner. I used organic everything, and skipped the pecans, they were not even missed. Have a Blessed Day!
Wonderful! I am so glad to hear that. Thanks for letting me know:)
This topping sounds absolutely amazing! Adding this one to my list:).
I added ice cream and bourbon and mashed it all together before adding the topping – amazing!!
Interesting! So did you serve it for dessert instead of a side dish?
I made this for Christmas dinner and everyone raved about it! I have tried many sweet potatoe casseroles, both sweet and savory, and this one is, by far, the best. It’s a keeper!
I am so happy you loved it. I do too 🙂