Description
A comforting casserole featuring creamy mashed sweet potatoes balanced with a crunchy maple-pecan topping, perfect for holidays or any cozy occasion.
Ingredients
- 3 lb sweet potatoes (about 4 medium)
- 4 tbsp unsalted butter
- 1/2 cup pure maple syrup
- 1/4 cup whole milk (or coconut milk for dairy-free)
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt to taste
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup old-fashioned oats
- 4 tbsp cold butter (cut into small pieces)
- 2 tbsp flour (or gluten-free flour)
Instructions
- Preheat oven to 400°F (200°C).
- Roast sweet potatoes for 45–60 minutes until fork-tender or boil peeled chunks for 20–25 minutes.
- Once cooked, mash sweet potatoes with butter, maple syrup, milk, cinnamon, nutmeg, and salt until smooth.
- Transfer the mashed sweet potatoes to a greased 9×13-inch baking dish.
- In a separate bowl, combine pecans, brown sugar, oats, cold butter, and flour to make the topping.
- Scatter the topping evenly over the sweet potato mash.
- Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and crisp.
- Let the casserole rest for 10 minutes before serving.
Notes
Roasting sweet potatoes enhances their flavor; avoid over-boiling to prevent a watery mash. You can make this in advance by assembling and refrigerating or freezing before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern