Ingredients
Scale
- 4 pounds sweet potatoes (peeled and cubed)
- 1/2 cup unsalted butter (for the mash)
- 1/4 cup whole milk or heavy cream
- 1/4 cup pure maple syrup
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar (packed)
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15-20 minutes until very tender. Drain the water well.
- While the potatoes boil, place 1/2 cup of butter in a small saucepan over medium heat. Melt the butter, whisking occasionally. Continue cooking until the butter foams, then turns golden brown with small brown bits at the bottom. Remove from heat immediately so it does not burn.
- In a large bowl, mash the cooked sweet potatoes until smooth. You can use a potato masher or an electric mixer for a fluffier texture.
- Stir the browned butter, milk, maple syrup, beaten eggs, vanilla, cinnamon, nutmeg, and salt into the mashed potatoes. Mix until well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- In a separate small bowl, combine the chopped pecans, brown sugar, flour, melted butter, and salt. Stir until the mixture looks like coarse crumbs.
- Sprinkle the pecan mixture evenly over the top of the sweet potatoes.
- Bake for 30 to 35 minutes. The topping should be golden brown and the edges of the casserole should be bubbling.
- Let the casserole rest for 5 to 10 minutes before serving to allow it to set.
- Cook Time: 55 minutes