Description
This Sweet Potato Casserole with Pecans is a healthier take on a traditional holiday favorite, featuring a sweet and savory topping made of pecans and brown sugar. It’s a perfect side dish for Thanksgiving or any festive meal, offering a combination of creamy mashed sweet potatoes and a crunchy, nutty topping.
Ingredients
- 4 large sweet potatoes (about 3 lbs)
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt (or more to taste)
- 1/4 cup milk of choice (whole milk recommended)
- 2 large eggs, room temperature
- 1 cup chopped pecans
- 1 cup brown sugar (or coconut sugar)
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Wash the sweet potatoes and poke holes in them with a fork. Place them on the baking sheet and roast for 45-60 minutes, until the skin puffs and the potatoes are tender.
- Once the potatoes are cooked, reduce the oven temperature to 350°F (177°C). Spray a 9×13 inch baking dish with cooking spray.
- Peel the skins off the sweet potatoes and mash the flesh in a large bowl using a potato masher or hand mixer.
- Add the softened butter, maple syrup, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix well and adjust seasoning as needed.
- Beat the eggs in a separate bowl and add them to the sweet potato mixture. Mix until fully combined.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, prepare the pecan topping by combining chopped pecans, flour, brown sugar, melted butter, and cinnamon. Stir until the mixture is well coated.
- Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Bake at 350°F (177°C) for 25-30 minutes, until the topping is golden brown. Watch closely to avoid burning the pecans in the last few minutes of baking.
Notes
- You can prepare the sweet potato mixture and topping in advance, storing them separately in the fridge for 1-2 days. Assemble and bake when ready to serve.
- If you prefer a chunkier texture, mash the sweet potatoes by hand. For a smoother consistency, use a hand mixer.
- For a vegan version, swap the butter with a plant-based alternative and use non-dairy milk.
- If you’re sensitive to sugar, you can reduce the amount of brown sugar in the topping or substitute it with coconut sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 55mg
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