If this casserole isn’t appearing on your holiday dinner table in some form (there’s about a million variations), then keep reading! If you’ve made this before I don’t need to tell you how deliciously sweet, silky yet crunchy this dish is. My mom made a variation of sweet potato casserole every Thanksgiving and Christmas and in my mind, a holiday dinner table isn’t complete without it. Her variation, however, utilized canned yams. This version uses fresh sweet potatoes and maple syrup which make such a delicious difference. Even she agrees.
Technically, this is a side dish. Really, it should be on the dessert table. I won’t tell anyone if you won’t.
Sweet Potato Casserole
Adapted from here and here
4 large sweet potatoes
1/2 cup maple syrup
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans (chopped)
1/2 cup flour
6 tablespoons butter (softened)
Bake the sweet potatoes in a preheated 375 F oven until they are tender and caramelized on the inside, about 30-35 minutes; increase temperature to 400 F. Scoop the insides of the potatoes out into a bowl (be careful not to burn yourself), discarding the skins. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher. Do not over-mash.
In a separate bowl combine the brown sugar, pecans, flour and butter with a fork or pastry blender.
Spread the potato mixture into a baking dish and sprinkle with the pecan mixture. Bake in a preheated 400F oven until golden brown on top, about 30 minutes.