Irresistibly Indulgent Maple Pecan Sweet Potato Casserole
This Maple Pecan Sweet Potato Casserole is a delightful dish combining creamy sweet potatoes with rich maple syrup and crunchy pecans. Perfect for holiday feasts.
Equipment
- Oven
- Mixing bowl
- Baking dish
- Electric mixer
- Fork
Ingredients
For the Sweet Potato Base
- 3 pounds Sweet Potatoes Orange-fleshed, firm
- 1/2 cup Real Maple Syrup Grade A amber
- 1/2 cup Heavy Cream Or coconut milk for dairy-free
- 2 large Eggs Room temperature
- 1/4 cup Unsalted Butter Or vegan butter
- 1 teaspoon Vanilla Extract Pure vanilla extract
- 1 teaspoon Spices Freshly grated cinnamon, nutmeg, cardamom
- 1 teaspoon Salt A pinch
For the Pecan Topping
- 1 cup Pecans Chopped fresh
- 1/2 cup Brown Sugar Dark brown sugar
- 1/4 cup Flour Use almond flour for gluten-free
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick them with a fork, and roast for 45-60 minutes until very tender. Let them cool slightly and peel the skin off.
- Reduce oven temperature to 350°F (175°C). In a mixing bowl, mash the warm sweet potatoes until smooth. Blend in melted butter, maple syrup, heavy cream, eggs, vanilla, brown sugar, spices, and a pinch of salt evenly.
- In a separate bowl, mix chopped pecans with brown sugar, flour, cinnamon, and salt. Stir in melted butter and maple syrup until the mixture becomes slightly clumpy.
- Grease a 9x13 inch baking dish with butter. Pour the sweet potato mixture into the dish, smoothing the top. Sprinkle the pecan topping evenly over the sweet potatoes. Bake for 35-40 minutes until the topping is golden brown.
- Let the casserole cool for about 10 minutes before serving. Cut into squares and enjoy while warm.
Notes
Optional: Garnish with fresh herbs for added color and flavor. This casserole can also be made in advance.