MAPLE PECAN SWEET POTATO CASSEROLE

Sweet Potatoes with Maple Pecan Streusel Topping

I have a confession to make. 

​I've never been a big fan of sweet potato casseroles.  But that was BEFORE I created this fabulous Maple Pecan Sweet Potato Casserole!  To be honest, my Thanksgiving group was pretty divided about which was their favorite - the more traditional sweet potato casserole loaded with toasted marshmallows, or this maple, brown sugar and pecan streusel-topped beauty!  So, being the brave one (and not just merely the one who prepares them), I tried these.  OH.MY.GOODNESS!

​Now I understand!   And for next year's experiment, I think I'm gonna try baking this in a pie crust.  What do you think?  It will be my little surprise!

Maple Pecan Sweet Potato Casserole

WHAT IS THE SECRET TO THIS PERFECT SWEET POTATO CASSEROLE?

• For years I steamed or boiled the sweet potatoes until they are tender. It's not easy peeling sweet potatoes (or yams), and I discovered this super secret that gives me the PERFECT sweet potatoes!
• Bake the sweet potatoes in your oven - just like you do a regular baked russet potato!  So simply and easy!
• After washing and drying the potatoes, rub with vegetable oil, sprinkle with salt and pepper and rub into the outside of the potato.  Prick all over with a fork or the tip of a sharp knife.
• No soggy steamed or mashed potatoes yields the most flavorful and texture-filled sweet potatoes ever!
• And about that glorious buttery Maple Pecan Streusel Topping - after mix this together, the secret is to chill for 10 minutes before sprinkling on top of the casserole.  This will prevent the streusel from falling or sinking during baking.  Perfect results every time!

MAPLE PECAN SWEET POTATO CASSEROLE

This Maple Pecan Sweet Potato Casserole is a chunky mash of sweet potatoes, melted butter, brown sugar, cream and vanilla is creamy and rich, and topped with a delicious streusel crumble of pecans and brown sugar! 

​This colorful Thanksgiving side dish is the perfect combination of texture and flavor!  I usually prepare these the morning I plan to serve, and throw into the oven for baking when I take the Herbed Roasted Turkey out of the oven. Perfect every time and everyone LOVES them!  ​

Maple Pecan Sweet Potato Casserole

INGREDIENTS:
2 pounds sweet potatoes, peeled (about 4 large)
1/2 cup unsalted butter, melted
1/2 cup packed light or dark brown sugar (I prefer dark)
2 large eggs, beaten
1/2 cup heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
 
STREUSEL TOPPING:
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
2 cups pecans (chopped)
 
HOW I MAKE THIS:

1. Preheat oven to 400 degrees.  Wash and dry sweet potatoes, rubbing outside with vegetable oil, sprinkle with salt and pepper, and prick all over with fork or the tip of a sharp knife.
2. Bake for 50-60 minutes, or until the potato is tender (you can tell by squeezing it lightly.)  Remove from oven and allow to cool for 30 minutes.
3. Preheat oven to 350°F.  Spray a 9x13 baking pan or casserole dish with non-stick cooking spray and set aside.
4. Scoop out the sweet potato flesh into a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth – I usually leave them a little bit chunky for more texture.
5. Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Spoon into the prepared pan.
6. Prepare Streusel Topping: In a small bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Refrigerate for 10 minutes.
7. Spoon evenly over top of potatoes.
8. Bake for 30-40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a sprinkle of sea salt.
9. Serve warm.

 
YIELD:  6 to 8 Servings

Originally posted November 2015; revised and reposted November 2020.
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