Maple Orange Sweet Potato Casserole
Maple Orange Sweet Potato Casserole is fluffy and delicious, with the flavors of maple and orange, and a crunchy oat pecan streusel topping!
It’s practically been Thanksgiving here the past two weeks because I’ve been busy reshooting old photos so that the photos actually do the recipes justice.
I originally posted this Maple Orange Sweet Potato Casserole back in 2012. I decided an entire overhaul was needed because this recipe is a huge part of our holidays and the old post was severely lacking.
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 that made me want to gag, topped with jumbo marshmallows.
Let’s just say that said casserole gave sweet potatoes a bad name in my book…until one Thanksgiving about 20 years ago.
My cousin hosted Thanksgiving and his then-girlfriend made a sweet potato casserole like none I’d ever had before. It was light and fluffy with a pecan streusel that blew my mind. Needless to say I got the recipe from her and turned it into my own.
The original sweet potato casserole contained 4 eggs, tons of butter, and so much sugar that it tasted sweeter than dessert.
Over the years I’ve become quite obsessed with sweet potatoes and they don’t remind me anything of the casserole that I grew up gagging on.
With that in mind, I don’t think that sweet potato casserole needs to be sickeningly sweet to be enjoyed. This Maple Orange Sweet Potato Casserole is still sweet and ridiculously indulgent, but it is for the holidays. 🙂
The sweet potato base contains enough maple syrup to make it just sweet enough, with the addition of fresh orange juice and zest to make the flavors come alive.
The best part is that the sweet potatoes puff up during baking like a souffle and they’re so light and fluffy!
The streusel is every bit as important to this casserole because it adds much needed texture. The hearty, chewiness of the oats and the crunch from the toasty pecans are the perfect contrast to the fluffy sweet potatoes.
This Maple Orange Sweet Potato Casserole has been a holiday tradition in my family for about 20 years and for good reason. It’s so fluffy and flavorful, with a streusel that will make you forget all about that marshmallow topping!
I hope this casserole will become a new tradition for you too. 🙂
More Thanksgiving recipes you’ll love:
Turkey Gravy by the Kitchn
For the sweet potatoes:
- 3 lbs. sweet potatoes (yield 3 cups mashed)
- 1/3 cup skim milk
- 1/3 cup pure maple syrup*
- 3 eggs, lightly beaten
- 4 tablespoons (2 ounces) softened butter
- Zest of 1 orange
- 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
- 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.
- 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. Remove from heat and cool for 10 minutes.
- Serve and enjoy!
- 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).
- This recipe is quite indulgent so I normally get at least 10 servings from one casserole.
Serving Size:10 servings
Amount Per Serving: Calories: 371 Total Fat: 17g Saturated Fat: 8g Cholesterol: 86mg Sodium: 173mg Carbohydrates: 49g Fiber: 9g Sugar: 20g Protein: 6g