Sweet Potato Casserole with Pecans beside the Main Plate

Set out sweet potatoes peeled and cubed, maple syrup, and eggs lightly beaten before you start Sweet Potato Casserole with Pecans beside the Main Plate. The batch is written for 12 people.

Count on 45 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Filling

• 3 pounds sweet potatoes peeled and cubed
• ⅔ cup maple syrup
• 2 eggs lightly beaten
• 1 ½ teaspoons vanilla
• ¼ cup milk
• ½ cup unsalted butter cubed
• 1 teaspoon kosher salt

For the Topping

• ½ cup dark brown sugar packed
• ½ cup all-purpose flour
• 5 tablespoons unsalted butter melted
• 1 cup pecans chopped, toasted
• ¼ teaspoon kosher salt

How the cooking goes

1. Warm the oven to 350° F.
2. Peel then then boil the sweet potatoes in cold water, just covering, until fork tender. Drain well.
3. Mash the sweet potatoes into a puree using a food processor, immersion blender, potato masher, or electric mixer fitted with the paddle attachment. While the potatoes are still warm, add the butter, stirring until it melts. Then add the maple syrup, milk, eggs, vanilla, and salt. If using a electric mixer, you can mix everything using the mixer.
4. Pour the mashed sweet potato mixture into a 1 ½ – 2 quart casserole dish.
5. Stir all of the topping ingredients together in a medium mixing bowl. Sprinkle the pecan crumble topping over the top of the casserole.
6. Oven-bake the sweet potato casserole for 30-40 minutes until bubbling.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Southern Cornbread Dressing with a Steady Rise and Cheesy Scalloped Potatoes beside the Main Plate.