Description
Indulge in the perfect side dish with our Sweet Potato Casserole with Pecans recipe. Learn how to create a sweet and crunchy dish that’s sure to impress!
Ingredients
Scale
- 3 pounds sweet potatoes (about 4 medium) (1.4 kg)
- 1/2 stick (4 tablespoons) unsalted butter, melted (60 g)
- 1/2 cup vegetable oil (120 ml)
- 1/4 cup maple syrup (60 ml)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/2 teaspoon fine salt (3 g)
- 3 tablespoons unsalted butter, softened (42 g)
- 1/4 cup packed coconut sugar or dark brown sugar (55 g)
- 3/4 cup pecan halves or pieces, finely chopped (90 g)
- 2 teaspoons finely snipped fresh rosemary leaves (optional) (10 ml)
- 1/2 teaspoon ground cinnamon (1.5 g)
- Pinch of fine salt
Instructions
- Preheat your oven to 425°F. Cover a large, rimmed baking tray with parchment paper to catch any drips from the sweet potatoes. Butter or spray a 9-inch square baking dish (or any other 2-quart dish) to prevent sticking. Ensure the butter is left out to soften.
- To prepare the filling: Pierce each sweet potato about five times with a fork to allow steam to escape. Place the whole sweet potatoes on the prepared baking tray and bake them until they are soft enough to squeeze gently with oven mitts. This should take between 45 minutes and 1 hour 15 minutes, depending on their size. Allow them to cool slightly.
- Lower the oven temperature to 350°F. Once the sweet potatoes are cool enough to handle safely, cut them in half. Scoop out the insides with a large spoon into a mixing bowl, discarding the skins.
- Mix the melted butter, vegetable oil, maple syrup, vanilla extract, nutmeg, and salt into the bowl. Use a hand mixer to blend the ingredients until they become smooth and creamy (alternatively, use a potato masher or mix by hand). Spread this mixture evenly in the prepared baking dish.
- To make the topping: In a medium-sized bowl, combine the softened butter (if it’s not soft enough to stir, microwave it in short intervals), coconut sugar or dark brown sugar, pecans, optional rosemary, cinnamon, and a pinch of salt. Stir until everything is well mixed. Distribute small spoonfuls of this mixture evenly over the sweet potato filling.
- Bake for about 30 minutes until the pecans are golden and aromatic, and the filling is bubbly around the edges and heated through. Serve. Store any leftovers covered in the refrigerator for 4 to 5 days.
Notes
- For a healthier twist, try using olive oil instead of vegetable oil for a different flavor profile.
- Adjust the amount of maple syrup to suit your desired level of sweetness.
- Include rosemary in the topping for a unique and savory touch to the dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Fat: 26g
- Protein: 2g
Keywords: sweet potato casserole, pecan topping, maple syrup, creamy filling, baked sweet potatoes, easy recipe
