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Cinnamon. Streusel. Swirled. Maple. Sweet. Potato. Casserole. The BEST.
I don’t often share many side dish recipes with you guys. I don’t know why this is, because side dishes are delicious, but for whatever reason I almost never do…that is except in the month of November, when sides absolutely need to be discussed.
Everyone has their favorite Thanksgiving side, or maybe sides…
I came across this Huffington Post article that actually broke down what the most loved Thanksgiving side dishes are. To my surprise, stuffing came in first, followed by mashed potatoes. I for sure thought mashed potatoes would have beaten out all other sides, but then I don’t like stuffing all that much. However, I do love mashed potatoes, and of course, sweet potatoes.
Sweet potato casserole came in third, but you guys, I don’t know, I’m thinking it needs to be higher up on the list. It might just be my personal favorite Thanksgiving side dish.
Every Thanksgiving I love putting a slightly new spin on the classic sweet potato casserole. In years past I’ve done sweet potato casserole boats, bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans, lighter sweet potato casserole, and roasted sweet potatoes with maple butter.
This year, I wanted something a little more classic, but with my own little twist…or two.
This sweet potato casserole is everything. Sweet, but not in an intense, can’t take more than a few bites way. It’s light, buttery, and swirled with the most delicious cinnamon streusel, that makes this casserole the best! If you love any form of sweet potato casserole, and you love cinnamon, you clearly need to make this recipe.
You do.
Here’s the deal.
The sweet potatoes themselves are a simple mix of roasted sweet potatoes, whipped up with a touch of maple, cinnamon, vanilla, browned butter, and a little heavy cream. I like to whip the sweet potatoes a bit to ensure they are light and airy before baking. Simple, but good.
What I’ve never been able to understand, is why no one adds cinnamon to their sweet potatoes. This is something my grandma always did and it’s something I will carry on. When creating this recipe, I thought of the streusel from this pumpkin coffee cake. I got to thinking, “why not make the casserole kind of like a coffee cake and layer the streusel throughout the dish?”. It seemed like a pretty smart idea, so I went with it, and you know, it turned out pretty good.
Just like a coffee cake, I did a layer of streusel in the center and then another layer on top. Meaning, buttery, cinnamon goodness swirled throughout the entire casserole.
SO. GOOD.
And then, as if all this streusel business was not enough, I finished off the top of this casserole with a drizzle of browned maple butter. I mean, I figured it’s Thanksgiving, go big or go home, right?
Yes. Right. Of course.
I can’t believe that today’s sweet potato casserole is one of the last few recipes I’ll be sharing as a part of my 2017 Thanksgiving Menu! So hard to believe Thanksgiving is almost here. I only have a few more recipes to add and then it’s go-time. How are everyone’s menus coming along!?
I’m spending this week preparing content for the next couple weeks on HBH. Heading to Cleveland in a week, so lots of running around, cooking, and plenty of holiday shoots happening this week!
Lastly, all you Colorado readers, I’m doing a book signing in Edwards at the Bookworm of Edwards tomorrow night. The signing starts at 6pm and there will be plenty of food from the cookbook. I’ll be there demonstrating how to make one of my favorite appetizers, pan-fried feta with marinated olives. It’s going to be a fun and delicious night.
Can’t wait to meet some of you!
Cinnamon Streusel Swirled Maple Sweet Potato Casserole
Servings: 8 servings
Calories Per Serving: 509 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium sweet potatoes
- 1/4 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 4 tablespoons salted butter, melted
- 2 eggs, lightly beaten
Streusel
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup real maple syrup
- 1 cup raw walnuts, finely chopped
- 1 teaspoon cinnamon
- 8 tablespoons cold butter, cubed
Instructions
- 1. Preheat your oven to 400 degrees F. Grease a 9x13 inch baking dish or a dish slighly smaller (no less than 2 quarts).2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. Reduce the oven temperature to 350 degrees F.3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, vanilla, cinnamon, heavy cream, butter, and eggs, mixing until combined.4. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add 6 tablespoons butter and use your fingers to mix the butter into the flour until a crumble forms. Stir in 1/4 cup maple syrup and the walnuts.5. Pour half the sweet potatoes into the prepared dish. Sprinkle with 1/3 of the streusel. Spread the remaining sweet potatoes over top and sprinkle the remaining streusel evenly over the top of the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the top is dark golden. 6. Meanwhile, in a small sauce pan, brown the remaining 2 tablespoons butter over medium heat. Stir in the remaining maple syrup. 7. Just before serving, drizzle the browned maple butter over the casserole. Serve warm.
Mmmmmm, do you see that streusel though? Streusel is always a good idea…always!
You may need to add the total time to prepare again. My math says 1 hour, 50mins.
Hi Karen! The cooking time for me at a higher altitude is different so I do my best to try to get it accurate for everyone else. I’ll look into the times! Thank you!
Hey Tieghan,
This casserole looks wonderful and I can’t wait to make it for thanksgiving this year! I’m not the biggest fan of the marshmallows with the sweet potatoes but love the idea of the strudel. Haha I also love sweet potatoes and cinnamon and saw a recipe for sweet potatoes with nut butter, cinnamon, and an oat strudel that seems lovely! But this casserole would be perfect for thanksgiving! I hope your book signing goes well tomorrow and you’re able to get everything prepared before thanksgiving (ahh!). I’m sending you positive thoughts and believe in you! ☺️??
I am so happy you like this! I bet the sweet potatoes with the nut butter is amazing.. sounds so yummy! I hope you love this recipe Kristin!
Silly question….As for your scrumptious Crockpot 3 Cheese Mashed Potatoes, I will be making this at our house, and then taking it to another house for Thanksgiving. After it’s cooked, should I place it in a bowl, and re-heat in microwave at their house, or take the whole crockpot over to stay warm?
HI! I would take the whole crockpot to their house. The potatoes can stay warm and evenly heated throughout this way. Works out great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yum! I may make this as a breakfast dish. Question: what do you consider medium size sweet potatoes? Enough for about 3 cups of cooked/mashed potato?
I’d say about the size of your hand is medium! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This sounds positively yumalicious!! I’m going to make this, but must use a gluten free flour substitute because of my daughter’s Celiacs Disease. Do you think this will ruin the streusel? This is the first big holiday dinner since her diagnosis and I want to make it every bit as special as usual. Thank-you for your always delightful recipes and magnificent photos.
I think GF flour blend will be just fine! Please let me know if you have other questions. Hope you and your family this recipe! Thanks! ?
This dish looks amazing, and I’m definitely interested in adding it to my Thanksgiving menu!
I second some of the questions above:
– What size dish did you use / how many servings are in this recipe?
– Can this be made ahead?
Also, is this a side dish, or a dessert??
It’s a side dish!
Thank you for updating the recipe!!!
I use a 9×13 inch baking dish, this serves about 6-8, and yes, this can be made up to 3 days ahead and kept in the fridge until ready to bake. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I’m going to make this for Thanksgiving. It looks so yummy. Thank you for something need to make.
Thank you!! I hope it turns out amazing for you!
Looks amazing, How many servings does this recipe make?
this will serve 6-8. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
How far in advance could you make this? The night before?
p to 3 day ahead, just keep it in the fridge! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Hello. Is this a dessert or a side dish?? In my country streusel, cinammon and vanilla are dessert-ingredients and would never end up near a turkey 🙂 Many of your recipes have a sweet touch, is this typically American or just Tieghan-style? Waiting for some 100% savory dishes. Your work & photos are awesome.
It’s a little of both! 🙂 Thank you!
This looks fantastic. I also love cinnamon! I was wondering what size pan you used…looks smaller than 9×13. BTW, I’m doing Mac and cheese instead of stuffing this year!
HI! I use a 9×13 inch! Photos can lie a bit…lol. Enjoy the mac and cheese and this casserole!
Sweet potato shuffle is one of my favorite dishes. My mom always added crushed pineapple and coconut to hers. I usually ate it for my dessert. Can no do this year though…eating low carb.
OOPS!! That would be souffle. The computer kept changing that to shuffle. No wonder I didn’t notice it. Crazy!
Pineapple and coconut sounds really yummy! I hope you have a great Thanksgiving Charlotte!
Tieghan,
Can this casserole be made without eggs? I have an egg allergy in my home.
I have not tried it this way, but I think it will be fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This looks incredible!!
Rebecca
xx
http://www.peppermintdolly.com
Thank you Rebecca!
SO glad you shared this side dish recipe – streusel mandatory here, for sure. Happy Monday!
I hope you love this!