Sweet potatoes with maple, warm spices, and a pecan crumble, baked golden for a perfect comforting side.
# Components:
→ Sweet Potato Filling
01 - 4 large sweet potatoes, peeled and cubed (approximately 1.6 kg / 3.5 lbs)
02 - 1/4 cup (60 ml) unsalted butter, melted
03 - 1/3 cup (80 ml) pure maple syrup
04 - 1/4 cup (60 ml) whole milk (or dairy-free alternative)
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Pecan Topping
10 - 2/3 cup (80 g) all-purpose flour (or gluten-free flour blend)
11 - 1/2 cup (100 g) light brown sugar, packed
12 - 1/4 cup (60 ml) unsalted butter, melted
13 - 1 cup (120 g) pecan halves or coarsely chopped pecans
14 - 2 tablespoons pure maple syrup
15 - 1/4 teaspoon ground cinnamon
16 - Pinch of salt
# Directions:
01 - Preheat your oven to 350°F (180°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Place the cubed sweet potatoes in a large saucepan, cover with water, and bring to a rolling boil. Cook until they are tender when pierced with a fork, approximately 12–15 minutes. Drain thoroughly.
03 - In a large bowl, mash the cooked sweet potatoes until smooth. Incorporate the melted butter, maple syrup, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until the mixture is uniformly creamy and well combined.
04 - Spread the sweet potato mixture evenly into the prepared baking dish.
05 - In a separate bowl, combine the flour, brown sugar, melted butter, pecans, maple syrup, cinnamon, and a pinch of salt. Mix until the ingredients form a crumbly texture.
06 - Evenly sprinkle the pecan topping over the sweet potato base.
07 - Bake for 35–40 minutes, or until the topping achieves a golden-brown hue and the filling is set. Allow the casserole to cool for 10 minutes before serving.
