This Maple Sweet Potato Casserole has a crunchy brown sugar pecan topping and is just sweet enough!
When I was little there were two Thanksgiving sides that I couldn’t do without: Nana’s Cranberry Chutney and sweet potato casserole.
I was a foodie before being into food was cool. Thanksgiving was my Holiday. My happy place. Not only were there a dozen pies to choose from, but there was a dessert masquerading as a side dish! Let’s be honest, sweet potato casserole is a dessert!
Oh, and, you were encouraged to eat the leftovers for breakfast! I was pretty sure that Heaven was something like Thanksgiving.
Since I have been in the restaurant industry, Thanksgiving has been more like a grind than heavenly. This is normally the busiest time of the year and Thanksgiving is one of our busiest services. Honestly, I am grateful for the break that “these unprecedented times” have provided.
I know it isn’t great on many levels, but I am looking forward to eating my maple sweet potato casserole at a table with family and not making savory sweet potato soufflées to order like last year. I whipped a gallon of eggs whites BY HAND à la minute last year. You’re welcome Xavier.
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Maple Sweet Potato Casserole
Description
This Maple Sweet Potato Casserole has a crunchy brown sugar pecan topping and is just sweet enough! The filling is sweetened with maple syrup
Ingredients
For the Filling:
- 3 pounds uncooked sweet potatoes, pealed and cubed
- 2/3 cup maple syrup (the real kind, please and thank you)
- 2 eggs (lightly beaten)
- 1 ½ teaspoons vanilla
- ¼ cup milk
- ½ cup butter (cubed)
- 1 t kosher salt
For the Topping:
- ½ cup dark brown sugar (packed)
- ½ cup flour
- 5 tablespoons melted butter
- 1 cup chopped pecans (toasted)
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°
- Boil sweet potatoes in cold water, just covering, until fork tender. Drain well.
- Process into a puree in a food processor, immersion blender or in a ricer.
- While the potatoes are still warm add the butter, stirring until it melts. Then add the maple syrup, eggs, vanilla and salt.
- Pour into a 1 ½ – 2 quart casserole dish.
- Mix all the topping ingredients together in a medium bowl and sprinkle over the top.
- Bake 30-40 minutes until bubbling.
Notes
I did like this casserole better when it was prepared right before baking, but an overnight stay in the refrigerator wasn’t the end of the world. IF you do want to make it in advance (and I feel that), then make the filling, put it in the dish and keep it covered in the refrigerator until the day of. Add the topping then bake. This will keep the topping crisp. You could also make the whole thing ahead and then refresh it in the oven before serving.
I halved this recipe for the dish that you see in the photos and in the video
Nutrition
- Serving Size: 10
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