Pecan Sweet Potato Casserole
A comforting casserole combining creamy sweet potatoes with a crunchy pecan topping, perfect for family gatherings.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- 9-Inch Square Baker
Ingredients
- 3 pounds Sweet Potatoes About 4 medium.
- 1/2 stick Unsalted Butter Melted (4 tablespoons).
- 1/2 cup Milk of Choice
- 1/4 cup Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Fine Salt
- 3 Tbsp Unsalted Butter Softened.
- 1/4 cup Coconut Sugar Or dark brown sugar, packed.
- 3/4 cup Pecan Halves or Pieces Finely chopped.
- 2 tsp Fresh Rosemary Leaves Finely snipped (optional).
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Prick the sweet potatoes with a fork and bake on the prepared sheet for 45 minutes to 1 hour and 15 minutes until tender.
- Cool the sweet potatoes slightly, then slice in half and scoop the insides into a mixing bowl.
- Add melted butter, milk, maple syrup, vanilla, nutmeg, and salt to the bowl. Mix until smooth and creamy.
- Spread the sweet potato mixture evenly into a greased 9-inch square baking dish.
- In a separate bowl, combine softened butter, coconut sugar, chopped pecans, rosemary, cinnamon, and a pinch of salt. Mix until crumbly.
- Dollop the topping over the sweet potato mixture and bake at 350°F (175°C) for 30 minutes until pecans are golden.
- Let the casserole cool slightly before serving warm.
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Notes
Store leftovers in an airtight container in the refrigerator for 4-5 days, or freeze for up to 2 months.