Description
A creamy, sweet, and slightly nutty sweet potato casserole perfect for Thanksgiving, featuring maple syrup and toasted pecans for a comforting and flavorful side dish.
Ingredients
Scale
- 3 large sweet potatoes (about 2 pounds / 900 grams), peeled and cubed
- 1/4 cup (60 ml) pure maple syrup
- 1/2 cup (120 ml) heavy cream (can substitute with coconut cream for dairy-free)
- 4 tablespoons (60 grams) unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A pinch of nutmeg
- 1/4 teaspoon salt
- 1/2 cup (60 grams) toasted pecans, roughly chopped (optional)
- Optional topping: mini marshmallows or pecan streusel
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) casserole dish lightly with butter or non-stick spray.
- Peel and cut the sweet potatoes into roughly 1-inch (2.5 cm) cubes. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes or until tender when poked with a fork.
- Drain the cooked sweet potatoes well. Transfer them to a large mixing bowl and mash using a hand mixer or potato masher until smooth and creamy.
- Mix in the heavy cream, melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Beat everything together until well combined and smooth.
- Spread the sweet potato mixture evenly in the prepared baking dish. Use a spatula to smooth the top.
- Sprinkle the toasted pecans evenly over the surface. Add mini marshmallows or pecan streusel topping if desired.
- Bake for 25-30 minutes, or until the top is golden and the casserole is heated through. Watch marshmallows carefully near the end to prevent burning.
- Let the casserole cool for about 10 minutes before serving.
Notes
Use pure maple syrup for best flavor. Toast pecans in a dry skillet before topping for extra crunch. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil. Prep sweet potatoes a day ahead to save time. Avoid microwaving leftovers to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 27
- Fiber: 4
- Protein: 3
Keywords: sweet potato casserole, maple syrup, Thanksgiving side dish, creamy sweet potatoes, holiday casserole, pecan topping, gluten-free, dairy-free option