This easy sweet potato casserole is our take on the holiday classic. It’s creamy mashed sweet potatoes sweetened with maple syrup and topped with candied pecans. It’s a simple recipe that everyone will love, and it’s ready in under an hour!
If you grew up with sweet potato casserole on the Thanksgiving or Christmas table, you know it’s a non-negotiable part of the meal. This is my simple, cozy take on the classic—lusciously creamy underneath with a perfectly crunchy topping that makes every bite feel special.
Instead of marshmallows, I top this casserole with candied pecans. They add sweetness and crunch without overpowering the dish, letting the flavor of the sweet potatoes shine. I start by boiling the sweet potatoes until tender, then mash them with cream, butter, maple syrup, vanilla, and salt. Once the mixture has cooled slightly, I stir in an egg, transfer everything to a baking dish, scatter the candied pecans over top, and bake until bubbly and golden.
This is one of those holiday sides that’s wonderfully easy to make and always disappears fast. It can be prepared up to two days in advance, making hosting feel much more manageable. Rich, comforting, and never watery, it pairs perfectly with a festive holiday feast and earns its place on the table every time.
Tip: Make hosting even easier by making this recipe and my make-ahead mashed potatoes . You can pop them into the oven to warm up at the same time, checking two tasks off your to-do list.
How to make maple candied pecans
Making this candied pecan topping at home is really easy. Of course, you can use store-bought, but with a few simple ingredients, they’re ready quickly.
All you need is 2 cups of pecans, ½ cup of maple syrup, 1 teaspoon of cinnamon, and a pinch of sea salt. Add all the ingredients to a pan and simmer until almost all the liquid has evaporated. Transfer the pecans to a parchment-lined baking sheet and spread them into a single layer. Allow them to cool completely, and they’re ready to use. For extra sweetness, I sometimes toss the hot pecans in a little brown sugar before spreading them out to cool.
You will have ½ cup more candied pecans than you need for this recipe, so save the extras for a salad or delicious snack!
Make-ahead instructions
To make this casserole ahead of time, prepare the sweet potatoes and assemble the casserole. You can store it, covered, in your fridge for up to two days. Make sure to add an extra 20 minutes to the baking time, as the sweet potatoes will be cold.
Easy Sweet Potato Casserole with Candied Pecans
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Ingredients
- ▢ 3 lb sweet potatoes (peeled and cubed)
- ▢ ½ cup cream
- ▢ ¼ cup butter
- ▢ ¼ cup maple syrup
- ▢ 1 tablespoon vanilla
- ▢ 2 teapoons salt
- ▢ 1 large egg
- ▢ 1 ½ cup candied pecans
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Put the sweet potatoes into a large pot and cover them with cold water. Bring the pot to a boil over high heat, then reduce the heat, cover, and simmer for 15 minutes. Drain the sweet potatoes through a colander, then return them to the pot. 3 lb sweet potatoes
- Add the cream, butter, maple syrup, vanilla, and salt to the pot then mashed the sweet potatoes with a potato masher. ½ cup cream, ¼ cup butter, ¼ cup maple syrup, 1 tablespoon vanilla, 2 teapoons salt
- Once the sweet potatoes are smooth, let them cool for a few minutes. Then, stir in the egg. 1 large egg
- Transfer the sweet potatoes to a buttered casserole dish then top with the candied pecans. Bake the sweet potato casserole for 35-40 minutes, or until it is hot all the way through and bubbling at the edges. 1 ½ cup candied pecans
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Easy Sweet Potato Casserole with Candied Pecans
Ingredients
- 3 lb sweet potatoes , peeled and cubed
- ½ cup cream
- ¼ cup butter
- ¼ cup maple syrup
- 1 tablespoon vanilla
- 2 teapoons salt
- 1 large egg
- 1 ½ cup candied pecans
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Put the sweet potatoes into a large pot and cover them with cold water. Bring the pot to a boil over high heat, then reduce the heat, cover, and simmer for 15 minutes. Drain the sweet potatoes through a colander, then return them to the pot. 3 lb sweet potatoes
- Add the cream, butter, maple syrup, vanilla, and salt to the pot then mashed the sweet potatoes with a potato masher. ½ cup cream, ¼ cup butter, ¼ cup maple syrup, 1 tablespoon vanilla, 2 teapoons salt
- Once the sweet potatoes are smooth, let them cool for a few minutes. Then, stir in the egg. 1 large egg
- Transfer the sweet potatoes to a buttered casserole dish then top with the candied pecans. Bake the sweet potato casserole for 35-40 minutes, or until it is hot all the way through and bubbling at the edges. 1 ½ cup candied pecans
