Peel and dice the potatoes. Place them in a steam pot with boiling water. Cook for about 20 minutes, until easily pierced with a fork.
Dump the potatoes into a large mixing bowl and add milk, butter, maple syrup, salt, vanilla and eggs.
Use a potato masher and mash away until everything is thoroughly mixed and looks smooth.
Preheat over to 375 degrees. Pour mix into prepared baking dishes, lightly dusted with extra virgin olive oil cooking spray.
Sweet crunchy topping time! Roughly chop pecans, place in medium size mixing bowl. Add maple syrup, cinnamon, melted butter, and a pinch of salt, then stir until thoroughly combined.
Mmm… sticky sweet crunchy yumminess.
Evenly distribute pecan topping over each pan (I used one 8 x 8 and one 5 1/2 x 7 pan). Cover them with foil and pop in the oven for 25 minutes. After which, remove foil, then let them continue cooking for 20 minutes, until the pecans are nice and toasty.
Finished, dig in! …or restrain yourself if taking to a family meal. It is doable, I am proof. 😜
Maple Pecan Sweet Potato Casserole
Ingredients
Sweet Potato Mash:
- 3lbs sweet potatoes, peeled and diced
- 1/3 cup + 2 tablespoons whole milk
- 4.5 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1.5 teaspoons salt
- 1.5 teaspoons vanilla extract
- 3 eggs
Pecan Topping:
- 2.25 cups pecans, roughly chopped
- 3 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 3/4 teaspoon ground cinnamon
- pinch of salt
Directions
- Peel and dice potatoes. Place in a steam pot. Bring water to a boil, then cover and let cook for about 20 minutes (until easily pierced with a fork).
- Scoop potatoes into a large mixing bowl, add in milk, butter, maple syrup, vanilla extract, and eggs. Mash mixture until thoroughly combined and no lumps remain.
- Pour mixture into prepared baking dish(es). I used one 8 x 8 and one 5 1/2 x 7 pan.
- Cover with foil and bake for 25 minutes. Remove foil and continue baking 20 minutes, until pecan topping is nicely browned. Enjoy!
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