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Cinnamon. Streusel. Swirled. Maple. Sweet. Potato. Casserole. The BEST.

Cinnamon Streusel Swirled Maple Sweet Potato Casserole | halfbakedharvest.com @hbharvest

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.

Cinnamon Streusel Swirled Maple Sweet Potato Casserole | halfbakedharvest.com @hbharvest

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.

Cinnamon Streusel Swirled Maple Sweet Potato Casserole | halfbakedharvest.com @hbharvest

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.

Cinnamon Streusel Swirled Maple Sweet Potato Casserole | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Cinnamon Streusel Swirled Maple Sweet Potato Casserole

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories Per Serving: 454 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Streusel

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. 

Cinnamon Streusel Swirled Maple Sweet Potato Casserole | halfbakedharvest.com @hbharvest

Mmmmmm, do you see that streusel though? Streusel is always a good idea…always!

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Comments

  1. 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!!

    1. 3 stars
      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!

      1. 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

    2. 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

  2. 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

    1. 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

  3. 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!

  4. 4 stars
    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.

  5. I can’t wait to make this tomorrow! I was wondering if you could replace the flour with oats for the streusel.

    1. 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

    1. 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

  6. 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. 🙂

    1. 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

  7. 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?

    1. 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

    1. Hey Jaime,
      Yes, you sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    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??

    1. Hey Amy,
      Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Amber,
      Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    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 🙂

  10. 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?

    1. 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

  11. 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!

    1. 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

  12. 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!

  13. 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!

    1. 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

    1. 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

    1. 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

  14. 5 stars
    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.

  15. Hi, I’m making this dish for a work potluck tomorrow night. I know you’ve already said that it is okay to be kept in the fridge for several days before baking, but could I bake it tonight/tomorrow morning and keep it in the fridge until reheating for the potluck? If so, how would you recommend reheating it – just put in oven with foil over it? Thanks so much!

    1. HI! I think pre-baking should be just fine! I would reheat at 350 for 15 minutes (with no foil) or until warmed through. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  16. Made this for Thanksgiving and it was very tasty! The one thing I will say is that the recipe for the streusel is written confusingly – some of the maple syrup and butter needs to be saved for the maple butter but that wasn’t very clear, so we mistakenly put too much butter into the streusel, which made it very sticky – added a little more flour and even some oats to try to make it more of a crumble but it was never really a crumb topping texture. I’d recommend writing out the brown butter maple as a separate sub-recipe… thanks for sharing!

    1. Hi Amy! I am so glad you enjoyed this recipe, but I am sorry the directions were confusing! Thank you for letting me know!

  17. 5 stars
    I made this for Thanksgiving dinner and it was a huge hit! The sweet potatoes are not as sweet as other recipes given the replacement of white sugar with maple syrup. In fact, I’d describe it as the perfect amount of sweet. Thank for a fabulous recipe which will become a new family tradition.

  18. 3 stars
    I had an issue with the streusel crumble, it did not come out the way it looks in your picture. Maybe the butter melted while preparing it? I am not sure where I went wrong, I also felt that it was not enough to cover the top of the potatoes. so it was more of a thin coating, any reccs? I am going to try again for thanksgiving dinner

    1. HI! So sorry for the delay and the trouble. I recommend doubling the topping for a thicker layer. Make sure your butter is VERY COLD before using it. Try keeping the butter in the freezer for 15-30 minutes before using. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  19. Hi,
    so this recipe looks great but I’m a little confused. It says that it should take an 1 hour and 15 minutes to make but when I’m reading the instructions it says that it takes 1 hour to make the sweet potatoes and then another 40 minutes to bake the pan after the topping is but on? Am I reading something incorrectly?

    1. Sorry, I just mis calculated. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  20. 5 stars
    This looks so amazing! I am so excited to give it a try. Do you think you could replace the walnuts with oats? We have a nut allergy that is coming to thanksgiving. 🙂

    1. Yes! I think outs will be great! I would use an equal amount. Please let me know if you have any other questions. Happy Thanksgiving! ?

  21. This looks incredible! Will definitely make it for thanksgiving or christmas this year. Thanks for sharing!

  22. 5 stars
    I made this on a trial run before the real family Thanksgiving this week and loved it. I substituted pecans for walnuts as the family has a walnut allergy. My only two suggestions would be to maybe add a dash of salt to the potatoes for balance and to whip up the potatoes for a creamier texture, but otherwise this was perfect! I plan to 1.5x the recipe this Thursday and can’t wait to take it to Thanksgiving. Thanks for always having such great recipes.

  23. I want to make this for Thanksgiving. We have a family member with a nut allergy. If I make the streusel without the walnuts will it still taste good? Could I substitute a seed (i.e. toasted and chopped sunflower seeds or toasted/chopped pumpkin seeds)? Thank you for your help.

    1. HI! I would sub pumpkin seeds, that sounds delicious!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  24. I made this tonigt for my husband’s work potluck and it didn’t come out at all like your picture. I used a 9 x 13 pan and there just wasn’t enough streusel to cover it all up like yours. Followed the recipe exactly. Hope they’ll like it tomorrow.

    1. Hi Rosalba! It’s possibly I just used less streusel in the center of my casserole than you. Either way, the dish is going to be great! Sorry for any confusion/trouble. Please let me know if you have other questions. Hope you everyone this recipe! Thanks! 🙂

      1. Well, they loved it and several of the gals asked for the recipe. Maybe I’ll double the steusel recipe next time.

  25. Hi there! I tested this recipe out last night for my Friendsgiving event tonight – I left my butter in the fridge until time to make my crumble, howevever the butter got really soft fast. Perhaps it’s the butter I used (block of kerrygold)? What do you think about keeping the cubes of butter in the freezer until ready to use, would that help? Any other tips for Thursday would be great. Thank you! Excited to try the recipe at Friendsgiving tonight 🙂

    1. HI! Sure, keeping the butter in the freeze will work great!! Either way I am sure will be just fine. Having the butter extra cold is not super important for this particular recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. 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!

  26. 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! ☺️??

    1. 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!

  27. 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?

    1. 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! 🙂

  28. 5 stars
    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?

    1. 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! ?

  29. 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.

    1. 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! ?

  30. 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?

    1. 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! ?

    1. 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! ?

  31. 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.

  32. 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!

  33. 5 stars
    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.

    1. OOPS!! That would be souffle. The computer kept changing that to shuffle. No wonder I didn’t notice it. Crazy!

    1. 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! ?