Sweet Potato Casserole with Pecans
This Sweet Potato Casserole with Pecans is a holiday favorite featuring creamy mashed sweet potatoes topped with a buttery brown sugar pecan crumble. Perfectly sweet, nutty, and comforting for Thanksgiving or any holiday meal.
Equipment
- large pot
- mixing bowls
- Hand Mixer
- 12 inch oval baking dish or 9x13 inch baking dish
Ingredients
- 4 pounds sweet potatoes approximately 4-5 large sweet potatoes
- 1/2 cup milk
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon kosher salt
For the Pecan Crumble
- 1 cup chopped pecans
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter melted
Instructions
- Preheat the oven to 400 degrees F.
- Peel the sweet potatoes and chop into 1 inch cubes. Place the sweet potatoes in a large pot, fill with water until the sweet potatoes are covered with water by 1 inch. Bring the pot to a boil and cook until the sweet potatoes are fork tender, about 15-20 minutes. Drain the sweet potatoes and transfer to a large mixing bowl.
- Mash the sweet potatoes with a hand mixer. Add in the milk, maple syrup, eggs and salt. Mix everything together until smooth and combined. Transfer the mashed sweet potatoes to a 9x13 inch rectangular baking dish or a 12 inch oval baking dish and smooth out the top.
- Prepare the pecan topping. In a mixing bowl add the chopped pecans, bown sugar and flour and stir to combine. Drizzle in the melted butter and stir together until the topping is moist and crumbly.Sprinkle the topping over the sweet potato mixture.
- Transfer to the oven and bake for 30 minutes. Check your casserole at 20 minutes, if the pecan topping is browning too quickly you can cover it with foil.
- Remove the casserole from the oven and allow it to cool for at least 10 minutes before serving.
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