Maple Pecan Sweet Potato Casserole
This Maple Pecan Sweet Potato Casserole is a delightful blend of creamy, maple-infused sweet potatoes topped with a crunchy, caramelized pecan crust. Perfect as a side dish for holiday meals or any special occasion!
Ingredients
For the Sweet Potato Base:
- 3 lbs sweet potatoes about 4-5 medium, peeled and cut into 1-inch cubes
- ¼ cup unsalted butter melted
- ¼ cup pure maple syrup
- ½ cup milk or non-dairy alternative
- 2 large eggs beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
For the Pecan Topping:
- 1 cup pecans roughly chopped
- ¼ cup unsalted butter melted
- ¼ cup pure maple syrup
- ¼ cup all-purpose flour or gluten-free alternative
- ¼ cup brown sugar
- ¼ tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
- In a large pot, bring water to a boil. Add the sweet potato cubes and cook for 15-20 minutes, or until fork-tender.
- Drain the sweet potatoes and return them to the pot. Mash them while they're still hot.
- Add the melted butter, maple syrup, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until everything is thoroughly combined.
- Transfer the sweet potato mixture to your prepared baking dish, spreading it out evenly.
- In a separate bowl, mix together all the ingredients for the pecan topping until well combined.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and crispy.
- Let it cool for 5-10 minutes before serving.