It’s not Thanksgiving without Sweet Potato Casserole, and this recipe is a family favorite! It’s fluffy and delicious with the flavors of maple and orange, and it’s topped with a crunchy oat pecan streusel. Recipe may be made completely in advance!

Maple orange sweet potato casserole in baking dish with serving removed

**This recipe was originally posted in December 2012. The photos and text have been updated.

I didn’t grow up eating a Sweet Potato Casserole like this one at all.   The dish that was served when I was growing up was canned yams topped with jumbo marshmallows, and it made me want to gag.

Luckily that all changed when one year somebody brought a casserole to Thanksgiving dinner made completely from scratch with no marshmallows in sight.

I made that recipe my own, and it’s been part of our Thanksgiving dinner ever since. 🙂

Why you’ll love this recipe:

  • This sweet potato casserole recipe is made completely from scratch! It’s fluffy and delicious, with the flavors of maple and orange, and it’s topped with a crunchy oat pecan streusel.
  • You can make and assemble the recipe in advance and bake it up when you’re ready.
  • This dish appeals to even the pickiest eaters!

Recipe ingredients

There are a few ingredients in this recipe, but they’re necessary to add the delicious layers of flavor that make it so special!

Sweet potato casserole ingredients

Ingredient notes

  • Sweet potatoes. I use garnet or jewel yams with bright orange flesh. Not a fan of sweet potatoes? Try my butternut squash casserole.
  • Maple syrup. The maple syrup adds tremendous flavor, but it may be substituted with honey or your favorite sweetener.
  • Flour. The flour may be substituted with gluten free 1 to 1 flour for a gluten free option.
  • Oats. I used old fashioned rolled oats for texture, but quick oats may be used.
  • Pecans. If you’re not a fan of pecans, substitute with walnuts or omit altogether for a nut free option.

How to make this recipe

This sweet potato casserole recipe includes a few components, but they’re all incredibly easy and may be done in stages.

Pro tip: Bake the sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.

Sweet potato casserole recipe process collage 1
Sweet potato casserole recipe process collage 2
  1. Prepare the sweet potato filling. Bake the sweet potatoes at 350 degrees for one hour or until tender. This may be done up to one day in advance!
  2. Scoop the flesh out of the cold sweet potatoes and place in a large bowl. Discard the peels.
  3. Add the milk, maple syrup, eggs, butter, orange juice, zest, vanilla and salt and beat until smooth. Spread in an even layer in a greased 2 1/2 quart baking dish.
  4. Prepare the streusel. Place the rolled oats, flour, coconut or brown sugar, cinnamon and pinch of salt in a medium bowl. Cut in the cold butter with a pastry blender or your hands until the mixture resembles pea sized chunks, then stir in the pecan pieces.
  5. Top the sweet potato filling evenly with the streusel.
  6. Bake the casserole for 45-50 minutes or until golden brown and puffed in the center. Cover with foil during baking if the top begins to brown too quickly.
Spoonful of Maple Orange Sweet Potato Casserole over baking dish

FAQs

How do you make sweet potato casserole from scratch?

Bake the sweet potatoes until tender, then cool completely. Scoop out the flesh and whip with milk, butter, maple syrup, orange juice, zest, vanilla and salt until smooth. Top with an oat pecan streusel and bake 45-50 minutes until puffed and golden brown.

Why are there eggs in sweet potato casserole?

Eggs are essential in creating a light, fluffy sweet potato casserole.

How do you know when sweet potato casserole is done?

The top will be golden brown and it will be puffed in the center.

How long does sweet potato casserole last in the fridge?

You can assemble the casserole up to 1 day in advance and store in the fridge, or bake and store for up to 3 days.

Recipe notes

  • Pro tip: Bake the sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.
  • If you make the casserole in advance, place at room temperature for about 1 hour prior to baking in order to reduce baking time (a cold casserole will take longer than 45 minutes to bake).
  • Cover with foil during baking if the top begins to brown too quickly.
  • This recipe is quite indulgent so I normally get at least 10 servings from one casserole.
  • Store leftover casserole in the refrigerator for up to 3 days.
Serving of Maple Orange Sweet Potato Casserole on a plate with fork

More Thanksgiving recipes you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

Serving of sweet potato casserole on a teak plate with fork

Maple Orange Sweet Potato Casserole

Maple Orange Sweet Potato Casserole with Oat Pecan Streusel is fluffy, flavorful sweet potato casserole with a crunchy streusel that will make you forget all about those marshmallows!
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Ingredients

For the sweet potatoes:

  • 3 lbs. sweet potatoes yield 3 cups mashed
  • 1/3 cup skim milk
  • 1/3 cup pure maple syrup*
  • 3 large eggs lightly beaten
  • 4 tablespoons unsalted butter softened
  • 1 tablespoon orange zest
  • 3 tablespoons fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/2 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1/2 cup pecan pieces

Instructions 

  • Preheat the oven to 350 degrees.
  • Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet.  Bake for 45 – 60 minutes or until very tender.  Remove from heat and slice the top of each sweet potato with a knife to allow the steam to release.  Allow to cool for about 10 minutes or overnight.
  • When cool enough to handle, scoop out the flesh of each sweet potato and place in a large bowl.  Add the milk, maple syrup, eggs, butter, orange zest and juice, vanilla, and salt.  Beat on medium speed with a hand mixer until smooth.
  • Grease a 2 1/2 quart baking dish with cooking spray.  Spoon the sweet potato mixture into the prepared baking dish and spread evenly.
  • Place the oats, flour, brown sugar, cinnamon and pinch of salt into a medium bowl.  Cut in the butter with a pastry blender, fork or your fingers until the butter is incorporated and the mixture is in pea-sized clumps.  Stir in the pecan pieces just until incorporated.
  • Sprinkle the streusel evenly over the sweet potato mixture.  At this point, you may cover the casserole and store in the fridge for 1-2 days until you’re ready to bake it.
  • Bake at 350 degrees for about 45 minutes or until puffed and the streusel is golden brown, covering with foil if it begins to brown too quickly.  Remove from heat and cool for 10 minutes. Serve and enjoy!

Notes

  • Pro tip: Bake the sweet potatoes the day before you assemble the casserole. The entire casserole may also be made and assembled 1 day in advance.
  • If you make the casserole in advance, place at room temperature for about 1 hour prior to baking in order to reduce baking time (a cold casserole will take longer than 45 minutes to bake).
  • Cover with foil during baking if the top begins to brown too quickly.
  • This recipe is quite indulgent so I normally get at least 10 servings from one casserole.
  • Store leftover casserole in the refrigerator for up to 3 days.

Nutrition

Serving: 10servings, Calories: 372kcal, Carbohydrates: 50g, Protein: 6g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 86mg, Sodium: 279mg, Potassium: 577mg, Fiber: 5g, Sugar: 19g, Vitamin A: 19763IU, Vitamin C: 7mg, Calcium: 87mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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