Sweet Potato Casserole
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
10 servings
- 4 pounds sweet potatoes, peeled and chopped into large chunks
- 1 cup milk, warmed (I used 2%, but any milk will work)
- 2 Tablespoons butter (or coconut oil, to make this vegan)
- 1-2 Tablespoons maple syrup, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- maple cinnamon pecan topping (see below)
- 1 cup chopped raw pecans
- 1 Tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- pinch of cayenne (optional)
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Preparation
Step 1
To Make The Sweet Potato Casserole:
Step 2
Preheat oven to 375°F.
Step 3
Add sweet potato chunks to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Drain, and then return potatoes to the stockpot.
Step 4
Add in the warmed milk, maple syrup, butter, cinnamon, salt and pepper. Use a potato masher to mash the potatoes, and stir the mixture together until everything is well-combined and the potatoes reach your desired level of smoothness.
Step 5
Transfer the potato mixture into a baking dish, then top with the maple cinnamon pecan topping.
Step 6
Bake for 12-15 minutes, or until the pecans are toasted and fragrant.
Step 7
Serve warm.
Step 8
To Make The Maple Cinnamon Pecan Topping:
Step 9
Stir all ingredients together until combined.
Step 10
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