Creamy Maple Sweet Potato Casserole Easy Recipe for Thanksgiving 2024

Posted on January 19, 2026

creamy maple sweet potato casserole - featured image

Introduction

The smell of warm sweet potatoes mingled with the rich aroma of maple syrup instantly brings me back to cozy Thanksgiving afternoons. Honestly, this creamy maple sweet potato casserole has become my go-to dish every year since I first tried it a few seasons ago. I remember experimenting with different versions — some too dry, others too sweet — before landing on this perfect balance of creamy, sweet, and just a little nutty. It’s that kind of recipe that feels like a warm hug on a plate, you know?

Thanksgiving is the perfect time to serve this dish. It’s comforting but still feels a little special, with that hint of maple syrup adding a subtle depth that sets it apart. I’ve made this casserole for both family dinners and potlucks, and it’s always one of the first dishes to disappear. If you’re looking for a side that’s creamy, sweet but not cloying, and easy enough to make without fussing over every detail, this recipe fits the bill.

Over the years, I’ve tweaked it to suit different tastes and dietary needs — even swapped out ingredients here and there — but the core of this creamy maple sweet potato casserole remains a reliable crowd-pleaser. Plus, it’s a great way to sneak in some extra nutrients without anyone complaining. So if you want a dish that’s both nostalgic and fresh, this casserole might just become your new Thanksgiving staple!

Why You’ll Love This Recipe

Quick & Easy: Comes together in under 45 minutes, perfect for juggling the chaos of holiday cooking.
Simple Ingredients: No weird stuff needed — just pantry staples and fresh sweet potatoes.
Perfect for Thanksgiving: A classic side that pairs beautifully with turkey and all the fixings.
Crowd-Pleaser: Kids and adults alike ask for seconds — it’s that creamy and flavorful.
Unbelievably Delicious: The maple syrup adds a subtle sweetness that’s not overpowering, making every bite rich and comforting.

This recipe isn’t your everyday sweet potato mash. The secret is blending the potatoes with cream and a touch of maple syrup before baking, which gives it that ultra-smooth, luscious texture. Plus, I love finishing it with a sprinkle of toasted pecans for a little crunch — the contrast makes all the difference. After making this casserole several times, I can honestly say it’s the best combination of sweet and savory I’ve found.

It’s also flexible — whether you want it dairy-free or a bit lighter, I’ve got tips to help you adjust without losing that signature creaminess. Honestly, it hits all the right notes for a holiday dish: hearty, comforting, and just fancy enough to impress without stress.

What Ingredients You Will Need

This creamy maple sweet potato casserole uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the sweet potatoes bring that beautiful natural sweetness and vibrant color.

Sweet Potatoes: About 3 large (around 2 pounds / 900 grams), peeled and cubed — the star of the dish.
Maple Syrup: ¼ cup (60 ml), pure maple syrup preferred for that authentic rich flavor.
Heavy Cream: ½ cup (120 ml), adds richness and creaminess. You can swap with coconut cream for dairy-free.
Unsalted Butter: 4 tablespoons (60 grams), melted — brings depth and smooth texture.
Brown Sugar: 2 tablespoons, for a touch of caramel sweetness.
Vanilla Extract: 1 teaspoon, to round out the flavors.
Cinnamon: ½ teaspoon, warm and cozy spice that pairs perfectly with sweet potatoes.
Nutmeg: A pinch, just enough to add subtle warmth.
Salt: ¼ teaspoon, to balance the sweetness.
Toasted Pecans: ½ cup (60 grams), roughly chopped for topping — optional but highly recommended.
Optional Topping: A sprinkle of mini marshmallows or a crumbly pecan streusel for that classic holiday feel.

If you’re looking for a gluten-free dish, rest easy — this casserole is naturally gluten-free! I often use organic sweet potatoes and prefer Grade A maple syrup from trusted brands like Coombs Family Farms or Crown Maple for the best flavor. When selecting sweet potatoes, choose firm ones without blemishes for the best texture. Feel free to swap pecans for walnuts or skip nuts if you have allergies.

Equipment Needed

Large Pot: For boiling sweet potatoes until tender. A heavy-bottomed pot works best to prevent scorching.
Mixing Bowls: One large bowl for mashing and mixing the ingredients.
Hand Mixer or Potato Masher: I prefer a hand mixer for that ultra-smooth finish, but a masher works fine if you like a bit of texture.
Baking Dish: A 9×13 inch (23×33 cm) casserole dish is perfect for even baking and presentation.
Measuring Cups and Spoons: For precise ingredient amounts — trust me, it makes a difference!
Spatula: For scraping down the bowl and smoothing the casserole before baking.

If you don’t have a hand mixer, a sturdy whisk and some elbow grease will get you there, though it might take a bit longer. For budget-friendly options, you can find decent mixing bowls and baking dishes at most kitchenware stores or online without breaking the bank. I recommend washing and drying your baking dish thoroughly before use to avoid sticking and ensure easy cleanup.

Preparation Method

Preheat your oven to 350°F (175°C). Grease your 9×13 inch (23×33 cm) casserole dish lightly with butter or non-stick spray. This is key to prevent sticking later on.
Prepare the sweet potatoes: Peel and cut the sweet potatoes into roughly 1-inch (2.5 cm) cubes. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes or until tender when poked with a fork.
Drain and mash: Drain the cooked sweet potatoes well. Transfer them to a large mixing bowl and mash using a hand mixer or potato masher until smooth and creamy. This step is where you get that luscious texture, so take your time here.
Add creaminess and flavor: Mix in the heavy cream (120 ml), melted butter (60 grams), brown sugar (2 tbsp), maple syrup (60 ml), vanilla extract (1 tsp), cinnamon (½ tsp), nutmeg (a pinch), and salt (¼ tsp). Beat everything together until well combined and smooth. The batter should look glossy and smell heavenly — that’s your sign it’s perfect.
Transfer to casserole dish: Spread the sweet potato mixture evenly in your prepared baking dish. Use a spatula to smooth the top for an attractive finish.
Add the topping: Sprinkle the toasted pecans (60 grams) evenly over the surface. If you like, add a handful of mini marshmallows or a pecan streusel topping here for extra texture and sweetness.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden and the casserole is heated through. You’ll see the edges bubbling slightly — that’s a good sign! If you added marshmallows, watch carefully near the end so they don’t burn.
Cool and serve: Let the casserole cool for about 10 minutes before serving. This resting time helps it set so you get clean, beautiful servings.

If your sweet potatoes seem watery, you can drain them a bit longer before mashing or add a tablespoon of cornstarch to help thicken. Also, don’t skip salting the mixture — it balances the sweetness beautifully. I usually prep the sweet potatoes a day ahead during busy holidays and refrigerate the mashed mix, then bake fresh before the meal—it saves a lot of stress!

Cooking Tips & Techniques

One trick I’ve learned over multiple attempts is to make sure your sweet potatoes are cooked just right — too soft and they become watery, too firm and you get lumps. Boil until fork-tender but not mushy. Using a hand mixer really helps achieve that silky, creamy texture that makes this casserole stand out.

When adding the maple syrup, use pure, real syrup — the flavor difference is noticeable and worth it. Also, don’t rush the baking time. Patience here lets the flavors meld and the topping crisp up nicely.

Common mistakes include skipping the butter or cream, which leads to a dry or crumbly dish. I’ve been there — nothing worse than a casserole that feels like a brick! Also, if you want to avoid a soggy bottom, make sure the casserole dish is well-greased and don’t overload the pan with thick layers.

Pro tip: Toast your pecans in a dry skillet for a few minutes before adding — it intensifies their flavor and adds that lovely crunch. Multitasking during Thanksgiving? Prep the sweet potatoes the night before and assemble everything on the big day to save time.

Variations & Adaptations

There’s room to play with this recipe based on your preferences or dietary needs. Here are a few ideas I’ve tried and enjoyed:

Dairy-Free Version: Swap heavy cream with full-fat coconut milk and butter with coconut oil for a creamy, tropical twist.
Spiced Up: Add a dash of ground ginger or cardamom for a warm, aromatic flavor that’s a little different but still cozy.
Crunchy Topping: Instead of pecans, try a streusel made from oats, brown sugar, and dairy-free butter for a crumbly, sweet finish.
Low-Sugar Option: Reduce or omit the brown sugar and cut back on maple syrup slightly; you’ll still get natural sweetness from the potatoes.
Sweet Potato & Carrot Mix: Swap half the sweet potatoes for cooked carrots for extra color and natural sweetness.

One personal favorite is adding a splash of bourbon to the maple syrup before mixing it in — it adds a subtle depth that makes the casserole feel a little gourmet without extra fuss. Just a heads up: if you’re serving kids, keep the bourbon out or replace with vanilla extract.

Serving & Storage Suggestions

This creamy maple sweet potato casserole is best served warm or at room temperature. I like to plate it alongside roasted turkey, cranberry sauce, and green beans for a classic Thanksgiving spread. It also works well as a leftover breakfast side with a fried egg on top — trust me, it’s delicious that way.

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole before or after baking; just thaw overnight in the fridge before reheating.

To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Avoid microwaving if you want to keep that creamy texture intact. Over time, the flavors actually deepen, so it tastes even better the next day!

Nutritional Information & Benefits

This casserole packs a nutritious punch thanks to sweet potatoes, which are rich in beta-carotene, vitamins A and C, and fiber. The moderate amount of maple syrup adds natural sweetness without refined sugars, and pecans contribute heart-healthy fats and protein.

One serving (about ½ cup) has roughly 180 calories, 7 grams of fat, 27 grams of carbohydrates, and 3 grams of protein. It’s naturally gluten-free and can be made dairy-free with simple swaps. This makes it a versatile choice for many dietary preferences.

As someone who pays attention to balanced meals, I appreciate how this dish feels indulgent but still brings wholesome ingredients to the table. It’s a way to enjoy comfort food with a bit of a health-conscious mindset, which is perfect when you want to treat yourself without going overboard.

Conclusion

This creamy maple sweet potato casserole is a Thanksgiving recipe that has earned a permanent spot on my holiday table. It’s creamy, flavorful, and surprisingly simple to make — perfect for anyone who wants a comforting side that’s a little bit special without extra fuss. Whether you stick to the classic version or try one of the variations, I’m confident this casserole will win over your family and friends.

Feel free to tweak the sweetness or toppings to suit your taste, and don’t be shy about making it your own. I’d love to hear how you put your spin on it — drop a comment and share your experience! Here’s to a cozy, delicious Thanksgiving filled with warm food and good company.

Frequently Asked Questions

Can I prepare the casserole ahead of time?

Yes! You can boil and mash the sweet potatoes a day ahead and keep them refrigerated. Assemble and bake the casserole on Thanksgiving day for best results.

What can I use instead of heavy cream?

Full-fat coconut milk or cream works well as a dairy-free alternative, and it keeps the casserole creamy and rich.

Can I make this recipe vegan?

Absolutely. Use coconut oil instead of butter, coconut cream instead of heavy cream, and skip marshmallows or use vegan versions if adding a topping.

Is it necessary to add nuts on top?

No, the pecans add nice texture and flavor, but you can omit them or replace with a crumb topping or even leave it plain.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven covered with foil for best texture.

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