Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup maple syrup
- 1/2 cup milk (or almond milk for a dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Peel and chop sweet potatoes, then boil until tender, about 15-20 minutes.
- Drain and mash sweet potatoes, then mix in maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
- In another bowl, mix pecans, brown sugar, flour, and melted butter until crumbly.
- Spread sweet potato mixture in a greased 9×13-inch baking dish and sprinkle with pecan topping.
- Bake for 25-30 minutes until topping is golden brown and casserole is heated through.
Notes
- For a dairy-free option, use almond milk.
- Ensure sweet potatoes are well-mashed for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian