Mashed sweet potatoes with pecans and maple syrup is our family favorite Thanksgiving sweet potato casserole. It’s easy to cut in half and make it in an 8×8 or 9×9 baking dish too.
This is seriously THE BEST sweet potato casserole recipe!
Mashed Sweet Sweet Potatoes with Pecans and Maple Syrup
Seriously the BEST sweet potato casserole you'll ever have! Sweetened with maple syrup, brown sugar, and topped with sweetened pecans, this is a delicious sweet potato recipe without marshmallows that gets baked in the oven.
Ingredients
- 1 cup brown sugar, packed
- 1/2 cup chopped pecans (2 oz)
- 1/4 cup butter, cut into 1/4" pieces (4 oz)
- 5 lb garnet yams (the red skinned sweet potatoes), peeled and cut into 1 1/2" pieces
- 4 large eggs
- 3 Tbsp maple syrup
- 2 Tbsp vanilla extract
- 1 Tbsp fresh lemon juice
- 2 tsp salt
Instructions
- Preheat the oven to 350F.
- In a small bowl, mix the sugar, pecans, and butter until crumbled. Chill it in the fridge until you're ready to use it in the recipe.
- Grease a 9x13 baking dish with butter or cooking spray.
- Cook the sweet potatoes in a large pot of boiling salted water until very tender, which takes about 12 minutes. Drain, let the hot potatoes cool in a colander for 15 minutes. Puree in a food processor until smooth.
- Beat the eggs, maple syrup, vanilla, lemon juice, and salt in a large bowl. Mix in the pureed sweet potatoes. Transfer the sweet potato casserole ingredients to the 9x13 baking dish. Sprinkle the pecan mix over the top.
- Bake the sweet potatoes with pecans and maple syrup until the casserole is set and the top is bubbling, which takes about 1 hour.
- Let stand 10-15 minutes before serving. Enjoy!
Notes
The red skinned sweet potatoes, also called garnet yams, will give you the best flavor. The light-skinned sweet potatoes don't have as much flavor and are milder.
Cut the recipe in half and use an 8x8 or 9x9 baking dish if you need a smaller amount.
Honey can be substituted for maple syrup.
To make a sugar free version without brown sugar, you can swap coconut sugar, erythritol, or monk fruit.
The recipe is a variation from the November 1998 issue of Bon Appetit magazine.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 386Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 72mgSodium 462mgCarbohydrates 71gFiber 8gSugar 19gProtein 5g
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