Pecan Sweet Potato Casserole
Pecan sweet potato casserole is a baked side dish made with mashed sweet potatoes, maple syrup, and a crunchy pecan topping.
Ingredients
- 8 large sweet potatoes
- ¼ cup butter
- ¼ cup milk
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350 degrees, grease a 9x13 baking dish and set aside.
- Peel and cut 8 large sweet potatoes into chunks. Boil the sweet potatoes in a large pot of water until tender, about 15–20 minutes.
- Drain the sweet potatoes and let them cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes.
- Add melted butter, milk, maple syrup, cinnamon, and salt to the mashed sweet potatoes. Stir until smooth and well combined.
- Transfer the mashed sweet potatoes into the 9x13-inch casserole dish and spread the mixture evenly. Sprinkle 2 cups of chopped pecans over the top.
- Bake in the preheated oven for 25–30 minutes until the top is golden and the casserole is heated through.
Nutrition
Notes
- Cook Potatoes Until Very Tender: The sweet potatoes should be easily pierced with a fork so they mash smoothly without lumps.
- Mash While Warm: Mashing the potatoes while they’re still warm helps create a creamier, more even texture.
- Don’t Over mix: Stir just until smooth to avoid a gluey consistency.
- Spread Evenly: Smoothing the sweet potato mixture evenly in the dish helps it heat through consistently.
- Watch the Pecans: If the pecans start to brown too quickly, loosely tent the casserole with foil for the last few minutes of baking.
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