Marshmallow-topped sweet potato casseroles may be a classic, but we like how the crunchy, salty-sweet pecan topping contrasts with the super-silky puree in this updated sweet potato casserole recipe.
By Yankee Magazine
Nov 14 2023
Maple-Pecan Sweet Potato Casserole
Photo Credit : Adam Detour with styling by Catrine KeltyBlending the sweet potatoes in a food processor instead of mashing yields an airy, velvety puree that bakes up light and smooth.
4 tablespoons salted butter, melted, plus more for the baking dish
3 pounds sweet potatoes
1 cup chopped pecans
¾ cup firmly packed light brown sugar
2 teaspoons ground cinnamon, divided
½ teaspoon kosher salt
6 tablespoons salted butter, softened and cut into 1-inch pieces
2 large eggs
½ cup pure maple syrup
¼ teaspoon freshly ground nutmeg
Salt and freshly ground black pepper, to taste
Preheat your oven to 425°F and butter a 9-by-13-inch (or 3-quart) baking dish.
Scrub the sweet potatoes, place on a foil-lined baking sheet, and pierce all over with a fork. Bake until very tender, about one hour. Remove from the oven, reduce the oven temperature to 350°F, and allow the sweet potatoes to cool slightly.
Meanwhile, make the pecan topping: In a bowl, use a fork to stir together the pecans, brown sugar, 1 teaspoon cinnamon, and kosher salt. Add the melted butter, stir until combined, and set aside.
When the sweet potatoes are just cool enough to handle, scoop them out and place the flesh into a food processor. Add the softened butter, eggs, maple syrup, nutmeg, 1 teaspoon cinnamon, and black pepper and blend until silky smooth. Taste a small amount and add salt if needed. Pour into the prepared baking dish, sprinkle the pecan topping evenly over the top, and bake until lightly browned and puffed around the edges, about 40 minutes.