Description
This Pecan Sweet Potato Casserole is a comforting and sweet side dish perfect for holiday dinners or cozy family meals. It features creamy mashed sweet potatoes flavored with maple syrup, vanilla, nutmeg, and cinnamon, topped with a crunchy, buttery pecan topping infused with fresh rosemary. Baked to golden perfection, this dish balances sweet and savory flavors with a delightful texture contrast.
Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes (about 4 medium)
- ½ stick (4 tablespoons) unsalted butter, melted
- ½ cup milk of choice
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
Topping
- 3 tablespoons unsalted butter, softened
- ¼ cup packed coconut sugar or dark brown sugar
- ¾ cup pecan halves or pieces, finely chopped
- 2 teaspoons finely snipped fresh rosemary leaves (optional)
- ½ teaspoon ground cinnamon
- Pinch of fine salt
Instructions
- Preheat and prepare baking equipment: Preheat your oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper to catch sweet potato drippings. Grease a 9-inch square baking dish or any 2-quart baking dish with butter or cooking spray. Leave the butter out at room temperature to soften.
- Bake the sweet potatoes: Using a fork, prick each sweet potato about five times to allow steam to escape. Place the whole sweet potatoes on the prepared baking sheet and bake for 45 minutes to 1 hour 15 minutes, until they yield easily to gentle pressure (use oven mitts for safety). Once baked, set aside to cool slightly.
- Reduce oven temperature and prepare sweet potato filling: Lower the oven temperature to 350°F (177°C). When the sweet potatoes are cool enough to handle, slice each potato in half and scoop out the flesh into a large mixing bowl, discarding the skins.
- Mix filling ingredients: Add melted butter, milk, maple syrup, vanilla extract, ground nutmeg, and salt to the sweet potato flesh. Using a hand mixer, whip until smooth and creamy; alternatively, mash or stir by hand until well combined. Spread the filling evenly in the prepared baking dish.
- Prepare the pecan topping: In a medium bowl, combine softened butter, coconut or brown sugar, chopped pecans, fresh rosemary (if using), ground cinnamon, and a pinch of salt. Stir until all ingredients are evenly incorporated. Spoon the topping in small dollops evenly over the sweet potato filling.
- Bake the casserole: Bake uncovered at 350°F for 30 minutes or until the pecan topping is golden and fragrant, and the filling is heated throughout and sizzling around the edges. Serve warm.
- Storage: Store any leftovers covered in the refrigerator for 4 to 5 days.
Notes
- You can substitute regular brown sugar if coconut sugar is unavailable.
- Milk of choice allows for dairy or non-dairy alternatives such as almond, oat, or soy milk.
- Fresh rosemary adds a subtle herbaceous note but can be omitted for a simpler topping.
- Make sure butter for the topping is softened for easier mixing; microwave briefly if needed.
- For a smoother filling, whip the sweet potato mixture thoroughly with a hand mixer.
- This casserole can be reheated in the oven at 350°F until warmed through.