A delicious Sweet Potato Casserole that’s not overly sweet, just overly tasty!
Growing up, I hated sweet potato casserole. Even the marshmallows couldn’t get me to eat it. My third Thanksgiving in Alabama a good friend brought her sweet potato casserole to our group feast and I took a scoop to be nice. By the end of dinner, I think I ate half the pan. They had the most crunchy delightful brown sugar topping ever!
This isn’t her exact recipe, but it is a smooth, lightly maple flavored sweet potato filling, with a deliciously crisp pecan crust.
My kids have stuck with my childhood hate of the casserole, leaving me to eat the just as delicious cold leftovers in my fridge, one bite at a time!
Sweet Potato Casserole with Candied Pecan Topping
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 side servings
Ingredients
For the potato puree:
- 3 large sweet potatoes or 6 small
- 2 tablespoons pure maple syrup or 1/4 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- cloves pinch of optional
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- pinch of cinnamon
- 1/3 cup flour
- 1/2 cup light brown sugar packed
- 1 cup pecans chopped
Instructions
For the potato puree:
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Peel and dice sweet potatoes into 1/2 inch cubes.
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Place in boiling water and cook for about 20 minutes, or until tender.
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Mash potatoes with a fork or potato masher and then blend with blender, food processor, or immersion blender.
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Mix in maple syrup, vanilla, cream and salt.
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Preheat oven to 350 degrees F.
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Spread pureed potato mixture into a slightly greased medium pan (I prefer 8x8).
For the topping:
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Dice cold butter into small squares.
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Add butter to a medium-sized bowl with the brown sugar, flour, and cinnamon.
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Blend topping with your hands until it makes a crumble.
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Toss in chopped pecans.
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Spread topping evenly over sweet potatoes.
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Bake for 30-40 minutes.
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Let cool for at least 5 minutes before serving.
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