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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!
Hello, so I need to Make this recipe times 4 .. I’m trying to make it in a large 19×11 pan.. do you think I could just quadruple this recipe and make it in the 19×11 pan or what do you recommend? I’m trying to just have one large pan because everyone is bringing 3 sides each to feed 80 people 😅
Hi Chelsea,
I’ve honestly never had experience using a 19×11 pan, but I would just use that and fill it up as much as you can, obviously increase your baking time as well:) I hope it’s delish! Happy Thanksgiving! xx
Hello! What size pan do you recommend if doubling the recipe? Can’t wait to make this and more importantly gobble it up. Thank you!
Hi Stephanie,
You are going to want to use two 9×13 baking dishes. Please let me know if you have any other questions! Have a great weekend! xx
Can you use canned sweet potato? Would that change the consistency? How much do you think I would need?
Hey Abigail,
I don’t see why not, I would use about 4 cups. I hope you love this recipe, please let me know if you give it a try! xT
Hi Tieghan!
I am obsessed with your recipes! You give me so many fun ideas. I was curious if you think the casserole would still be okay if I left out the egg? Or if there is a substitute you would recommend if not!
Thank you! 🙂
Lauren
Hey Lauren,
Thanks so much for your kind message! You should be okay to skip the egg:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi! I love this recipe, just like all of your other recipes 🙂 making it again this year for thanksgiving !
I’m over thinking this I’m sure, but is the cubed butter for the streusel supposed to be salted or unsalted?
Thanks in advance!
Hey Kathryn,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! I always use salted butter:) Happy Thanksgiving! 🦃
This is SO GOOD I literally make it all year! I was wondering if I could do a variation and sub butternut squash purée and pecans instead. If so, how much butternut squash purée would I need? Would I need to change any amounts of the other ingredients to compliment the switch if you give me the green light? Thank you so much for this addictive, delicious recipe!!
Hey Bella,
Fantastic!! I love that this recipe always turns out tasty for you, thanks so much for making it so often! I’ve never tried this using butternut squash, but I bet it would be yummy! xx
Made this today it turned out great. Will definitely be making again next year!!
Hey Brittney,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
My streusel turned to paste when I added the maple syrup. Any ideas what went wrong? I did use a gluten free flour and omitted the nuts. I think the flour was fine because the streusel was crumbly up until I added the maple syrup. Help!
Hi Alicia,
I would just put it on the casserole, it should be okay! Happy Thanksgiving! xTieghan
Can this dish be made a day ahead of Thanksgiving?
Hi Amy,
Yes, I would make through step 5 just up until baking and then bake on Thanksgiving. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan! Firstly, thank you for all of the hard work you put in to share your lovely creations! It is so appreciated. I have used your site for years.
I am allergic to walnuts. Do you think pecans would be an ok substitute? Thanks again!
Hey Whitney,
Sure, pecans would be great here! I hope you love this recipe, please let me know if you give it a try! xTieghan
What are some substitutes for the nuts in the streusel? I saw the toasted pumpkin seeds but I’m not sure my kids would like that. Would you recommend oats, chia seeds, or something else as another option?
Hey Krista,
Oats might be a fun idea! Let me know if you give it a try! xTieghan
Is there anyway to make this ahead?
Hi there! Yes, you can definitely cook it ahead of time and then warm it up in the oven when you’re ready to serve 🙂 xTieghan
Bah I’m so confused! I added the maple syrup and my streusel turned to complete mush. The same kinda texture as the sweet potatoes themselves! Any tips? Thank you!!
Oh gosh this turned into a buttery disaster! How do you keep your streusel on top from melting in the oven? It was just a soup of butter in the end. Yikes!
Hey Alyssa,
So sorry to hear this! Was there anything you adjusted in the recipe? Was your butter super cold? Let me know how I can help! xTieghan
Hey Alyssa,
Was there anything you adjusted in the recipe? Did you add the streusel to the top and bake? What was is like then? Also, it’s key that your butter is super cold! xTieghan
I can’t rate yet as it’s actually still in the oven. My strudel doesn’t look like strudel though. It didn’t make anywhere close to cover the top or even the middle. I would have made more but I’m out of butter now so oh well. Also? I added little dollops of cream cheese in the middle layer. I’m sure it’ll be amazing still. I just wanted the coffee cake top
Hey Jenna,
Thanks for giving the recipe a try, was there anything you adjusted with the streusel? Let me know how it turns out! xTieghan
I made this for Thanksgiving! It was suberb! Oh so tasty! I’ll never go back to the marshmallows again! Thank you for the recipe!
Thank you Julie! I am glad this turned out so well for you! xTieghan
Love this casserole. Has become our favorite at Thanksgiving. Although 4 medium potatoes isn’t enough to fill a 9×13 pan as in the picture.
Aw I am really happy to hear that! Thank you for trying this one! xTieghan