Description
This Sweet Potato Casserole with Pecans features a creamy, fluffy sweet potato base sweetened naturally with maple syrup and brown sugar, topped with a buttery, crunchy pecan crumb. Baked to golden perfection, it’s a comforting side dish perfect for holidays or cozy family dinners.
Ingredients
Scale
Sweet Potato Base
- 4 pounds sweet potatoes (rinsed and scrubbed)
- â…“ cup sugar
- â…“ cup packed brown sugar
- â…“ cup pure maple syrup
- 6 tablespoons salted butter (melted)
- 2 large eggs (whisked)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
Pecan Topping
- 6 tablespoons salted butter (softened)
- ¾ cup packed brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) to warm up while you prepare the casserole.
- Prepare the sweet potatoes: Peel the sweet potatoes with a vegetable peeler and cut into 1-inch chunks. Place them in a large pot or Dutch oven and cover completely with about 10 cups of water.
- Boil the potatoes: Bring the water to a rolling boil, then reduce heat to medium-low and simmer rapidly for 10-12 minutes until the potatoes are fork-tender. Drain thoroughly in a colander.
- Mash the sweet potatoes: Transfer the cooked potatoes to a large food processor. Add sugar, brown sugar, maple syrup, melted butter, whisked eggs, vanilla extract, cinnamon, and salt. Process for 20-30 seconds, scraping sides halfway, until smooth and fluffy. Alternatively, mash by hand but expect a less fluffy texture.
- Make the pecan topping: In a medium bowl, combine softened butter, brown sugar, flour, baking powder, baking soda, cinnamon, and salt. Mash together with a fork until coarse crumbs form. Stir in chopped pecans until evenly mixed.
- Assemble the casserole: Spray a 7×10-inch baking dish with non-stick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan topping evenly over the surface.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes until the topping is firm and begins to brown. Remove from oven and let cool for 10 minutes before serving.
Notes
- For a fluffier texture, use the food processor instead of mashing by hand.
- You can substitute maple syrup with honey if desired.
- Make sure potatoes are fully drained to avoid watery casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- This dish can be made a day ahead and baked before serving.
