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Sweet Potato Casserole with Maple Pecan Topping

A heartwarming Sweet Potato Casserole topped with a crunchy maple pecan layer, making it a perfect addition to your holiday table or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the sweet potato base
  • 4 pieces sweet potatoes The star of the dish, vibrant and nutrient-packed.
  • 4 tablespoons butter Provides a luscious mouthfeel.
  • ¼ cup heavy cream Elevates creaminess.
  • 2 teaspoons maple syrup Adds natural sweetness.
  • 1 teaspoon kosher salt Balances the sweetness.
For the topping
  • 2 tablespoons butter (melted) Extra buttery goodness.
  • 2 tablespoons maple syrup Sweet glaze that ties flavors together.
  • 2 tablespoons almond flour Adds nuttiness to the topping.
  • ½ teaspoon cinnamon Brings a warm aroma.
  • 1½ cups pecans (or a mix with walnuts) Provides crunchy contrast.

Method
 

Preparation
  1. Wash and peel the sweet potatoes, removing any black spots. Cut them into 1-inch slices then into quarters, adding them to a pot of cold water.
  2. Bring the pot to a boil over high heat.
Cooking
  1. Cook the sweet potatoes until soft, approximately 30 minutes. They should be tender enough to mash easily.
  2. Drain the sweet potatoes and return them to the hot pot. Add 4 tablespoons of butter, ¼ cup of heavy cream, 2 teaspoons of maple syrup, and 1 teaspoon of kosher salt. Mash until smooth and creamy.
Assembly and Baking
  1. Spoon the mashed sweet potatoes into a casserole dish, smoothing the top.
  2. In a separate bowl, mix melted butter, maple syrup, almond flour, cinnamon, and pecans (or walnuts) until crumbly.
  3. Pour the topping over the sweet potatoes and spread evenly.
  4. Preheat the oven to 375℉ and bake the casserole for about 20 minutes until the topping is toasted and golden.

Notes

Ensure sweet potatoes are cut evenly for uniform cooking. Consider using a mix of pecans and walnuts for varied texture. You can prepare the sweet potatoes and topping a day in advance, then bake them just before serving.