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Easy Maple-Glazed Sweet Potato Casserole with Pecan Crumble

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A quick and easy sweet potato casserole featuring a rich maple glaze and a crunchy pecan crumble topping, perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 large sweet potatoes (about 1.5 lbs / 700g), peeled and cut into chunks
  • 1/4 cup (60ml) pure maple syrup
  • 4 tbsp (60g) unsalted butter, softened
  • 1/4 cup (50g) brown sugar
  • 1 cup (120g) chopped pecans
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup (60ml) milk or cream (can substitute almond or oat milk for dairy-free)

Instructions

  1. Peel and cut the sweet potatoes into roughly 1-inch chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain the cooked sweet potatoes thoroughly. Return them to the pot or a large bowl. Add 4 tbsp softened butter, 1/4 cup milk or cream, 1/4 cup maple syrup, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/2 tsp salt. Mash everything together until smooth but still slightly textured, about 2-3 minutes. Use a handheld mixer on low for creamier texture if desired, but avoid overmixing.
  3. In a medium bowl, combine 1 cup chopped pecans, 1/4 cup brown sugar, and the remaining 2 tbsp softened butter. Mix until crumbly and well combined. For extra flavor, toast pecans in a dry skillet over medium heat for 3-4 minutes before mixing.
  4. Preheat oven to 350°F (175°C). Transfer mashed sweet potatoes to an 8×8-inch baking dish, smoothing the top with a spatula or spoon. Evenly sprinkle the pecan crumble over the surface.
  5. Bake for 25-30 minutes, or until the pecan topping is golden brown and crisp. Tent loosely with foil if topping browns too quickly.
  6. Let the casserole cool for 5 minutes before serving to allow the crumble to set.

Notes

Toast pecans before mixing for enhanced flavor. Use softened butter for smooth mashing. Avoid overmixing sweet potatoes to prevent gummy texture. Tent casserole with foil if topping browns too fast. Rest casserole 5 minutes before serving for best texture. Can prepare mash and topping a day ahead. For vegan version, use plant-based butter and non-dairy milk. Substitute pecans with walnuts, almonds, or seeds for nut-free option. Add spices like nutmeg, ginger, or cayenne for variation.

Nutrition

Keywords: sweet potato casserole, maple glaze, pecan crumble, holiday side dish, easy casserole, Thanksgiving side, gluten-free, dairy-free option

Find it online: https://zorbmeal.com/easy-maple-glazed-sweet-potato-casserole-with-pecan-crumble-recipe-for-perfect-holiday-sides/