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Best Easy Candied Maple Sweet Potato Casserole with Pecans

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This creamy, candied maple sweet potato casserole features a silky cream cheese sweet potato base topped with crunchy candied pecans. It’s the perfect holiday side dish that comes together in under an hour.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, melted (divided: 1 tbsp for roasting, 2 tbsp for mash)
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter (for topping)
  • 1/4 cup brown sugar, packed (for topping)
  • 2 tablespoons maple syrup (for topping)
  • Flaky sea salt for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Peel sweet potatoes and cut into 1-inch cubes. Toss with 1 tablespoon melted butter and a pinch of salt. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges caramelize.
  3. Transfer roasted sweet potatoes to a large mixing bowl. Add softened cream cheese, remaining 2 tablespoons melted butter, 1/4 cup maple syrup, 2 tablespoons brown sugar, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg. Mash until mostly smooth, leaving a few small chunks for texture. Adjust seasoning to taste.
  4. In a small skillet over medium heat, melt 2 tablespoons butter. Add 1/4 cup brown sugar and 2 tablespoons maple syrup, stirring until sugar dissolves and mixture bubbles (about 2 minutes). Add pecan halves and stir to coat. Cook 2-3 minutes, stirring constantly, until glossy and thickened. Remove from heat and spread pecans on parchment paper to cool. Sprinkle with flaky sea salt while warm.
  5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle candied pecans over the top.
  6. Bake for 15-20 minutes, until edges are bubbly and topping is golden brown. For extra caramelization, broil for 1-2 minutes, watching carefully. Let rest 5 minutes before serving.

Notes

Don’t skip roasting the sweet potatoes—boiling makes them waterlogged. Toast pecans before candying for extra crunch. Room temperature cream cheese is essential to avoid lumps. Make the topping separately for even caramelization. For a dairy-free version, use vegan butter and dairy-free cream cheese. For lower sugar, reduce brown sugar in the sweet potato mixture by half. Assemble without topping up to 2 days ahead; store topping separately. Reheat in oven at 350°F for 10-15 minutes.

Nutrition

Keywords: sweet potato casserole, candied maple sweet potato, pecan topping, Thanksgiving side dish, holiday casserole, easy sweet potato recipe

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