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5 from 6 votes

Sweet Potato Casserole

This Sweet Potato Casserole recipe is easy to make, it’s naturally sweetened with a hint of maple syrup (no marshmallows!), it’s vegetarian and gluten-free, and it’s SO delicious!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, gluten free, thanksgiving, vegetarian
Servings: 10 -12 servings

Ingredients

Sweet Potato Casserole Ingredients:

  • 4 pounds sweet potatoes peeled and chopped into large chunks
  • 1 cup milk warmed (I used 2%, but any milk will work)
  • 2 Tablespoons butter (or coconut oil to make this vegan)
  • 1-2 Tablespoons maple syrup to taste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • maple cinnamon pecan topping (see below)

Maple Cinnamon Pecan Topping:

  • 1 cup chopped raw pecans
  • 1 Tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • pinch of cayenne (optional)

Instructions

To Make The Sweet Potato Casserole:

  • Preheat oven to 375°F.
  • Add sweet potato chunks to a large stockpot and cover with water.  Heat over high heat until the water reaches a boil.  Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork).  Drain, and then return potatoes to the stockpot.
  • Add in the warmed milk, maple syrup, butter, cinnamon, salt and pepper.  Use a potato masher to mash the potatoes, and stir the mixture together until everything is well-combined and the potatoes reach your desired level of smoothness.
  • Transfer the potato mixture into a baking dish, then top with the maple cinnamon pecan topping.
  • Bake for 12-15 minutes, or until the pecans are toasted and fragrant.
  • Serve warm.

To Make The Maple Cinnamon Pecan Topping:

  • Stir all ingredients together until combined.