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.
Maple Sweet Potato Casserole
For the Filling:
For the Topping:
- 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.