Description
A comforting, self-care focused sweet potato casserole featuring roasted sweet potatoes mashed with butter and cream, topped with a crunchy maple pecan streusel.
Ingredients
Scale
- 3 large sweet potatoes (about 2 lbs / 900g)
- 1/4 cup pure maple syrup (60ml)
- 1/2 cup heavy cream (120ml)
- 3 tablespoons unsalted butter (45g)
- 1 cup pecan halves (120g)
- 1/4 cup packed brown sugar (50g)
- 1 teaspoon ground cinnamon (2g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon freshly grated nutmeg (1g)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, and roast for 45-60 minutes until soft. Let cool for 10 minutes, then scoop flesh into a large bowl.
- While potatoes roast, toast pecans in a small skillet over medium heat for 3-5 minutes until fragrant. Let cool completely, then chop into small pieces.
- To the mashed potatoes, add melted butter and heavy cream. Mash until smooth. Season with salt and nutmeg to taste.
- In a small bowl, mix brown sugar, cinnamon, and a pinch of salt. Stir in the chopped pecans.
- Spread the mashed potatoes into a 9×9 inch casserole dish. Sprinkle the pecan-brown sugar mixture evenly over the top. Drizzle with maple syrup.
- Bake at 350°F (175°C) for 20 minutes until the topping is bubbly and golden.
Notes
Do not rush the roasting process as it concentrates flavor. Toast pecans properly to avoid bitterness. Adjust sweetness based on the natural sweetness of your sweet potatoes. The topping may get soggy if pecans are not toasted or syrup is added too early. This recipe is naturally gluten-free but check labels on spices/syrup if sensitive.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 280
- Sugar: 30
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 5
- Protein: 3
Keywords: sweet potato casserole, fall recipes, maple pecan, comfort food, self-care dinner, gluten-free, vegetarian