Description
A creamy, gently sweet casserole with a buttery crunch on top, perfect for holidays or weeknight dinners.
Ingredients
For the Sweet Potato Filling
- 4 pieces Sweet potatoes (Firm, heavy potatoes with bright orange flesh)
- 1/2 cup Pure maple syrup (Star sweetener for deep flavor)
- 1/2 cup Unsalted butter (For richness)
- 1/2 cup Milk or half-and-half (To make the filling silky)
- 2 pieces Eggs (To bind and give structure)
- 1 teaspoon Vanilla extract (For warmth and aroma)
- 1 teaspoon Ground cinnamon (For flavor)
- 1 teaspoon Salt (To enhance sweetness)
For the Topping
- 1 cup Chopped pecans (For crunchy topping)
- 1/2 cup Brown sugar (For sweetness and a crunchy finish)
- 1/4 cup All-purpose flour or oats (For binding the topping)
- 1 teaspoon Cinnamon (For flavor in the topping)
- 2 cups Mini marshmallows (Optional for a classic topping)
Instructions
Preparation
- Preheat the oven to 350°F and butter a baking dish.
- Peel the sweet potatoes and cut into even 2-inch chunks.
- Boil the sweet potatoes until fork-tender or roast in the oven at 400°F until soft and caramelized.
Making the Filling
- Mash the cooked sweet potatoes with butter, maple syrup, milk, vanilla, cinnamon, and salt.
- Let the mixture cool slightly before stirring in the eggs.
- Spread the sweet potato filling into the prepared baking dish.
Topping and Baking
- In a bowl, combine chopped pecans, brown sugar, flour or oats, and cinnamon for the topping.
- Sprinkle the topping over the sweet potato filling.
- Bake in the preheated oven for 25 to 30 minutes until set and lightly golden on top.
Notes
For different topping options, try a maple pecan topping, a brown sugar crumble, or mini marshmallows. Allow the casserole to sit for 10 minutes after baking for cleaner squares when serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dinner, Side Dish
- Cuisine: American, Southern