• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

This is a casserole the people in your life will be asking you for! Sweet potatoes with the Fall flair of maple syrup and topped with a delicious cornbread crumble.

Serves 2-4


Maple Sweet Potato Casserole with Cornbread Crumble

20 minPrep Time

1 hr, 25 Cook Time

1 hr, 45 Total Time

Save RecipeSave Recipe
Recipe Image


  • 4 large sweet potatoes
  • 3 tbsp olive oil, divided
  • 1 tsp ginger, grated
  • ¼ cup Greek yogurt
  • ¼ cup chives, finely chopped
  • 2 tbsp Ontario maple syrup
  • 1 1/2 tsp salt, divided
  • 2 large eggs
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 tbsp butter
  • 125g (4.5oz) cornbread, crumbled
  • ¼ cup neutral oil
  • 12-14 sage leaves


  1. Preheat the oven to 425° F.
  2. Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with salt.
  3. Place the sheet in the oven and roast for 45-55 minutes or until the potatoes can be easily pierced with a fork. Cut the potatoes open to allow the steam to escape. Set aside to cool.
  4. When the potatoes are cool enough to handle, preheat the oven to 350°F. Scoop the flesh from the potato skins and place it in a large bowl. Add the ginger, yogurt, chives, maple syrup, and 1 teaspoon of the salt to the potatoes. Mash the ingredients together until well-integrated. Set aside.
  5. Heat the remaining olive oil in a large skillet and add the onion and garlic. Sprinkle with the remaining salt and sweat the onions over medium-low heat until translucent. Add the butter to the pan and stir until it melts.
  6. Place the cornbread in a large bowl and add the onion mixture. Toss to coat and set aside.
  7. Grease a 8x8 pan or casserole dish with butter. Pour the sweet potato mixture into the pan and smooth the surface with the back of a spoon. Cover with the cornbread mixture and transfer to the oven to bake for 25-30 minutes or until the potato is heated through and the cornbread is golden.
  8. While the casserole is baking, wipe out the skillet you used to cook the onions. Pour in the neutral oil and place over medium heat. Once the oil is shimmering, add the sage leaves and fry until crispy. This happens very quickly, so don’t wander away. Transfer the sage to a plate lined with a paper towel and set aside to drain.
  9. When the casserole is ready, garnish with the fried sage and let stand for 10 minutes before serving.

Recipe by: Susan

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology