Ingredients
Scale
- 4 pounds sweet potatoes (peeled and cut into large chunks)
- 1/4 cup unsalted butter (melted)
- 1/4 cup whole milk or heavy cream
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs (beaten)
- 1 cup chopped pecans
- 1/2 cup light brown sugar (packed)
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter (melted)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Place the sweet potato chunks in a large pot. Cover them with water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes well and return them to the pot. Use a potato masher or an electric mixer to mash them until they are smooth.
- Add the melted butter, milk, maple syrup, vanilla extract, salt, and cinnamon to the mashed potatoes. Stir until everything is well combined.
- Let the mixture cool slightly, then stir in the beaten eggs. Spread the mixture evenly into the prepared baking dish.
- In a small bowl, prepare the topping. Combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Mix with a fork until it looks like coarse crumbs.
- Sprinkle the pecan mixture evenly over the top of the sweet potatoes.
- Bake in the preheated oven for 30 to 35 minutes. The edges should be bubbling, and the topping should be golden brown.
- Remove from the oven and let it stand for 5 to 10 minutes before serving. This allows the casserole to set.
- Cook Time: 65 minutes