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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. Â
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!
I can’t wait to make this tomorrow! I was wondering if you could replace the flour with oats for the streusel.
Hey Elizabeth,
I have not tried this but I am assuming it will work well. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
How did this work for you? I’m curious as well b/c my daughter has celiac.
Can’t wait to make this for Thanksgiving! Do you have any prep/make ahead tips for this one?
Hey Krissy,
I would make up until the baking point and keep covered in the fridge until you are ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, will this recipe get messed up if I eliminate the maple syrup? I’m worried about it being too sweet and am not the biggest fan of maple. 🙂
Hey Katie,
You can use honey in place of the maple syrup, but you won’t want to completely omit it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Does this work well if cut in half? As I want to make mashed too and just 4 of us! Any specific adjustments you would suggest?
Hey Natalie,
You can cut the recipe in half, no big deal:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I halve this recipe?
Hey Jaime,
Yes, you sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I tried this recipe out a few years ago and went searching for it again this year. Gotta make 2020 great, amirite? I loved it when I made it then, but I think I left the nuts out. Is it okay if I leave them out and don’t substitute anything else??
Hey Amy,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So, if I wanted to add bacon and pecans to the streusel (from your other recipe) do you think that would work?
Hey Amber,
Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is the second year in a row I will be making this dish! I made it last year and it was everyone’s favorite part of the meal. Thanks so much for sharing 🙂
That is so amazing! I hope everyone loves it again this year Emily! Thank you! xTieghan
Hi Tieghan,
We are hosting Thanksgiving this year and it’s my first year hosting with one oven, so I am trying to plan for dishes that can be made ahead and reheated in a crock pot. I am doing this with your herb buttery mashed potatoes, do you think there’s a way to do this one ahead and finish in crock pot? Or should I just go with another sweet potato dish?
Hey Danna! I would recommend baking this in fully in the slow cooker. Layer the mashed sweet potatoes on the bottom, then add the topping. Slow cook for 3-4 hours on low, until the topping is crisping. That would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing! My family is Kosher. Would margarine be OK to substitute for the butter and what would you recommend to use instead of heavy cream? Thank you!
HI! I would use olive oil in place of the butter and canned coconut milk in place of the cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yours looks incredible and I was so excited to make it. Unfortunately I learned that if you mix the streusel mixture too much, it quickly becomes a paste! I was talking to someone while I was mixing it with my hands, and next thing I know – it’s too mixed And no longer crumbly. I used it anyway, but obviously it didn’t sprinkle and I had to kind of spoon/spread it on both layers. I’m sure it will taste terrific but just won’t have the streusel looking top like yours. Just a note to everyone – don’t over-mix the streusel ingredients!
Thank you Marylynn! I am so glad you loved this recipe so much! xTieghan
Hi Tieghan-
This recipe looks awesome! Can’t wait to try it. I am thinking of preparing the sweet potatoes and the streusel tomorrow (Wed) and putting in the fridge and then doing the final 30-40 minutes prior to our Thanksgiving meal. Do you think that would be ok? Also making your browned butter herbed mashed potatoes! Can’t wait.
Thank you!
Hey Lindsey! You can prep the casserole and store in the fridge, then bake as directed. That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
can you add marshmallows to the top?
HI! This is already pretty sweet so I don’t personally think marshmallows are needed. That said, if you enjoy marshmallows on your sweet potatoes than I am sure it will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This looks amazing! Can you make this a day or two ahead and just reheat in the oven?
Yes! That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This is the only way I will make my sweet potatoes for now on. I made them for Thanksgiving and my kids bragged about them. So I have to make them for Christmas Eve and Christmas Day. Thanks for sharing.
That is SO great! Thank you Christina!