Preheat the oven to 400°F (205°C). Scrub and pat dry the sweet potatoes, then either boil them in salted water until very tender (about 15–20 minutes) or roast on a sheet pan until fork-tender (about 25–30 minutes).
Drain and return the potatoes to the pot. Mash until smooth with a few small lumps if you like texture, then set aside briefly.
In a large bowl, whisk together maple syrup, melted butter, eggs, milk, vanilla, cinnamon, nutmeg, and salt until glossy and well combined.
Stir the maple mixture into the mashed sweet potatoes until fully incorporated and silky. If the mixture seems too thick, thin with a splash more milk.
Spread the potato mixture evenly in a greased 9×13-inch baking dish. Smooth the top with a spatula for a clean edge.
Make the pecan crumble: in a small bowl, combine chopped pecans, flour, brown sugar (if using), and melted butter. Stir until the mixture looks like wet sand and can be pressed into chunky clusters. Sprinkle evenly over the casserole.
Bake 25–30 minutes, until the top is golden brown and the center is set. If you like a crisper crust, broil for the last 1–2 minutes—watch closely to prevent burning.
Rest 5–10 minutes before slicing. Serve warm, with a light drizzle of extra maple if you crave a touch more sweetness.
Notes
A creamy, maple-glazed Southern Sweet Potato Casserole with a pecan crumble topping—comforting, crowd-pleasing, and perfect for holiday tables.
