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Maple Pecan Sweet Potato Casserole

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A comforting Maple Pecan Sweet Potato Casserole with a crunchy, caramelized pecan topping and a creamy sweet potato filling.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/2 cup milk or non-dairy alternative
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup pecans, roughly chopped
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/4 cup pure maple syrup (for topping)
  • 1/4 cup all-purpose flour or gluten-free alternative
  • 1/4 cup brown sugar
  • 1/4 tsp salt (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Bring a large pot of water to a boil, add sweet potato cubes, and cook for 15-20 minutes until fork-tender.
  3. Drain the sweet potatoes and return them to the pot; mash while hot.
  4. Add melted butter, maple syrup, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until creamy.
  5. Spread the sweet potato mixture evenly in the baking dish.
  6. In a separate bowl, combine chopped pecans, melted butter, maple syrup, flour, brown sugar, and salt. Stir until combined.
  7. Sprinkle the pecan topping over the sweet potato layer and bake for 25-30 minutes until golden brown and crispy.
  8. Allow to cool for 5-10 minutes before serving.

Notes

Use high-quality ingredients for best flavor. Store leftovers for 3-5 days in the fridge.

Nutrition

Find it online: https://us.recipesfood.org/maple-pecan-sweet-potato-casserole/

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