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To make a delicious Maple Pecan Sweet Potato Casserole, you will need: - 4 medium sweet potatoes, peeled and cut into 1-inch cubes - 1/2 cup pure maple syrup - 1/4 cup unsalted butter, melted (plus an additional tablespoon for topping) - 1/2 cup milk (or almond milk for a dairy-free alternative) - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon freshly grated nutmeg - Salt, to taste - 1 cup pecans, coarsely chopped - 1/4 cup packed brown sugar You can easily swap some ingredients to suit your needs. For milk, try almond milk or oat milk for a dairy-free option. If you don’t have pecans, walnuts work well too. You can replace brown sugar with coconut sugar for a healthier option. If you prefer less sweetness, cut the maple syrup by a third. This recipe shines at Thanksgiving but fits everyday meals too. Sweet potatoes are nutritious and filling, making them great year-round. During the holidays, I enjoy using fresh, local ingredients to enhance flavors. In contrast, for everyday cooking, I might grab canned sweet potatoes or generic brands for ease. Whichever you choose, the flavors remain fantastic! {{ingredient_image_2}} Start by peeling and cutting four medium sweet potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add a pinch of salt to enhance flavor. Bring the water to a rolling boil on high heat. Cook the sweet potatoes for about 15 to 20 minutes. They are ready when a fork can easily pierce them. After they are tender, drain the water and let the sweet potatoes cool a bit. In a large mixing bowl, take your cooled sweet potatoes. Use a potato masher or fork to mash them. Aim for a smooth and creamy texture. This step is crucial for a delightful casserole. You want it to be light and fluffy. Now, it's time to make the sweet potato mixture. Add in the following ingredients: - 1/2 cup pure maple syrup - 1/4 cup unsalted butter, melted - 1/2 cup milk (or almond milk) - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon freshly grated nutmeg - Salt, to taste Mix all these ingredients with the mashed sweet potatoes until everything is creamy and well combined. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or a bit of butter. Spread the sweet potato mixture evenly across the bottom of the dish. Next, prepare the topping by mixing: - 1 cup coarsely chopped pecans - 1/4 cup packed brown sugar - 1 tablespoon melted butter Toss these together until the pecans are well coated. Evenly sprinkle this mixture over the sweet potato layer. Bake the casserole in the oven for 25 to 30 minutes. It is done when heated through and the topping is golden brown. Let it sit for a few minutes before serving. Enjoy your creation! To get a smooth and creamy texture, mash the sweet potatoes well. If they feel too thick, add a bit more milk. This will help create a velvety base. I suggest using a potato masher or a fork for this. Avoid using a blender, as it can make the mixture too gummy. You can easily change the sweetness to fit your taste. If you want it sweeter, add more maple syrup or brown sugar. Start with one tablespoon at a time until it meets your liking. If you prefer less sweetness, reduce the maple syrup. Always taste as you go to find your perfect balance. You can prepare this casserole a day before. Simply follow the recipe up to the baking step. Cover the assembled dish with plastic wrap and store it in the fridge. When ready to bake, remove the wrap and bake it directly. This saves time and makes serving easier. I love making it ahead for busy days! Pro Tips Choose the Right Sweet Potatoes: Look for sweet potatoes that are firm and have smooth skin. Avoid any with blemishes or soft spots for the best texture and flavor. Perfectly Creamy Mash: For an ultra-smooth consistency, use a ricer or food processor to mash the sweet potatoes instead of a fork or masher. Customize Your Milk: For a richer flavor, consider using coconut milk instead of regular milk. It adds a pleasant creaminess and a hint of tropical sweetness. Toast the Pecans: For added depth of flavor, lightly toast the pecans in a dry skillet before adding them to the topping mixture. This enhances their natural nuttiness. {{image_4}} You can easily make this casserole vegan. Just swap regular milk for almond milk. Use coconut oil instead of butter. This change keeps the dish creamy and tasty. The maple syrup still adds that sweet touch. You won't miss the dairy at all! If you need a nut-free version, leave out the pecans. Instead, use sunflower seeds or pumpkin seeds. These seeds add a nice crunch and flavor. You can also sprinkle some crushed graham crackers on top. This gives a sweet twist without the nuts. Try mixing in different spices for new flavors. Ginger or allspice can add warmth to the dish. A pinch of cayenne pepper gives a nice kick. You can also add a hint of cardamom for a unique taste. Experimenting with spices lets you make each casserole special! To store leftover Maple Pecan Sweet Potato Casserole, wait until it cools. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. If you want to reheat it, the flavors will stay great. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes until warm. You could also use a microwave. Just heat in short bursts, stirring in between, until it warms up. If you want to freeze the casserole, do this before baking. Wrap the dish tightly with plastic wrap and then foil. It can last up to two months in the freezer. When ready to bake, let it thaw overnight in the fridge. Bake it as per the original instructions. Enjoy your delicious casserole anytime! Yes, you can. Prepare the casserole up to the baking step. Cover it with foil and store it in the fridge for up to two days. When ready, bake it straight from the fridge. This makes serving easier, especially for holidays or gatherings. If you need a substitute for pecans, try walnuts or almonds. Both offer a nice crunch and flavor. You can also skip nuts entirely if you prefer. The casserole will still taste great without them. Check the casserole at 25 minutes. It should be hot all the way through. Look for a golden brown topping. If it isn’t golden yet, bake for a few more minutes. A knife inserted in the center should come out warm. This guide covers all you need for a sweet potato casserole. We discussed key ingredients and how to swap them for variety. The step-by-step instructions help you cook and bake like a pro. I shared tips for perfect consistency and sweetness, plus ways to prepare ahead. You can try different variations to fit your needs. Don't forget to store leftovers properly! This dish is simple and fun to make for any occasion. Enjoy your cooking journey and share this recipe with friends!

Maple Pecan Sweet Potato Casserole

A delicious and creamy sweet potato casserole topped with a crunchy pecan and brown sugar mixture, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 cup pure maple syrup
  • 0.25 cup unsalted butter, melted
  • 1 tablespoon unsalted butter for topping
  • 0.5 cup milk or almond milk
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon freshly grated nutmeg
  • to taste salt
  • 1 cup pecans, coarsely chopped
  • 0.25 cup packed brown sugar

Instructions
 

  • Place the cubed sweet potatoes in a large pot and cover them with water, adding a pinch of salt. Bring the water to a rolling boil over high heat. Cook the sweet potatoes until they are tender when pierced with a fork, approximately 15-20 minutes. Once cooked, drain the sweet potatoes and allow them to cool slightly.
  • In a large mixing bowl, use a potato masher or a fork to mash the sweet potatoes until they achieve a smooth, creamy consistency.
  • To the mashed sweet potatoes, add the maple syrup, melted butter, milk, vanilla extract, ground cinnamon, grated nutmeg, and a pinch of salt. Stir the mixture together until thoroughly combined and creamy.
  • In a separate bowl, combine the chopped pecans with the brown sugar and about 1 tablespoon of melted butter. Toss the ingredients together until the pecans are evenly coated with the mixture.
  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter, then evenly spread the sweet potato mixture across the bottom of the dish.
  • Evenly distribute the pecan mixture over the top of the sweet potato layer, ensuring that it covers the surface well.
  • Place the dish in the preheated oven and bake for about 25-30 minutes, or until the casserole is heated through and the pecan topping is lightly golden brown.
  • Once baked, remove the casserole from the oven and allow it to rest for a few minutes before serving to help set the flavors.

Notes

Serve warm and garnish with additional chopped pecans and maple syrup for added flavor.
Keyword casserole, holiday, maple, pecan, sweet potato