3-Ingredient Sweet Potato Casserole with Maple Pecans
A delicious and simple sweet potato casserole featuring creamy mashed sweet potatoes topped with maple-glazed pecans. This comforting dish combines the natural sweetness of sweet potatoes with pure maple syrup and crunchy pecans for a perfect side dish.
Ingredients
- •2 tablespoons Olive oil
- •5½ pounds sweet potatoes
- •2 teaspoons kosher salt
- •1¼ cups pure maple syrup
- •2 cups pecan halves
- •1½ teaspoons freshly ground black pepper
- •
Cooking Instructions
- 1.
Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
27 min
- 2.
Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
5 min
- 3.
Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
10 min
- 4.
Coarsely chop pecans and sprinkle evenly over potato mixture.
5 min
- 5.
Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
55 min
- 6.
Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.
