Ingredients
Scale
- 3 pounds sweet potatoes (about 4–5 large potatoes), peeled and cubed
- 1/2 cup unsalted butter, melted (divided)
- 1/4 cup whole milk
- 1/2 cup pure maple syrup (divided)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/3 cup packed light brown sugar
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Place the peeled and cubed sweet potatoes in a large pot. Cover them with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes well and return them to the pot or a large mixing bowl.
- Mash the potatoes using a potato masher or an electric mixer until mostly smooth. Add 1/4 cup of the melted butter, the milk, 1/4 cup of the maple syrup, the beaten eggs, vanilla extract, salt, and cinnamon. Mix until everything is well combined and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a medium bowl, prepare the topping. Combine the chopped pecans, brown sugar, flour, the remaining 1/4 cup of melted butter, and the remaining 1/4 cup of maple syrup. Stir until the mixture is crumbly.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake for 25 to 30 minutes. The topping should be golden brown and the potato mixture should be set around the edges.
- Remove from the oven and let it stand for 5 to 10 minutes before serving to allow the flavors to settle.
- Cook Time: 50 minutes