Sweet Potato Casserole with Maple Pecan Topping
Sweet potato casserole is fast and easy to make, and the topping makes it special.
Servings 10 servings
Calories 362kcal
Ingredients
For the casserole:
- 6 sweet potatoes 3 lbs, peeled and chopped
- ½ cup brown sugar firmly packed
- ⅓ cup heavy cream
- 2 large eggs
- 1 stick unsalted butter softened
- 2 teaspoons cinnamon
- ½ teaspoon salt
For the topping:
- 1 cup pecan halves
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 pinch salt
Instructions
- Place chopped sweet potatoes in a large saucepan, cover with water. Bring to a boil, then simmer on medium low until tender (about 20-30 minutes). Drain and let cool.
- Place cooled sweet potatoes in a large bowl. With electric mixer, beat potatoes until smooth (about a minute). Add sugar, cream, eggs, butter, cinnamon and salt. Beat on medium speed until everything is combined.
- Pour into a 9" round casserole or pie plate. Smooth the top. Preheat oven to 350°F.
- Meanwhile, place syrup in a small microwave safe bowl. Microwave on medium for about 20 seconds. Stir in cinnamon, then add pecans and stir to coat with syrup mixture. Place pecans on top of sweet potato mixture in a decorative pattern.
- Bake for 35-40 minutes or until slightly bubbling around edges.
Video
Notes
Love marshmallows? Feel free to add mini marshmallows to top of casserole before baking, if desired.
Nutrition
Calories: 362kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 548mg | Fiber: 5g | Sugar: 19g | Vitamin A: 19766IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg