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- 4 medium sweet potatoes, peeled and diced - 1/4 cup maple syrup - 1/4 cup unsalted butter, melted - 1/2 cup milk (or almond milk for a dairy-free option) - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup pecans, chopped - 1/2 cup brown sugar (packed) - 1/4 cup all-purpose flour To make the Maple Pecan Sweet Potato Casserole, gather these fresh ingredients. Sweet potatoes are the star here. They add a natural sweetness and creamy texture. Maple syrup gives it a rich, sweet flavor. Unsalted butter adds richness, while milk or almond milk keeps it creamy. Vanilla extract enhances the flavor, and spices like cinnamon and nutmeg add warmth. Don’t forget a pinch of salt to balance the sweetness. The pecans provide crunch and depth, while brown sugar and flour create a crispy topping. These ingredients come together to create a dish that is not only tasty but also comforting. You’ll love how they blend into a delightful casserole. So, line up your ingredients and get ready to create something special. 1. Preheat the oven to 350°F (175°C). This helps the casserole cook evenly. 2. Boil the diced sweet potatoes in a large pot. Use salted water and cook for about 15-20 minutes. They should be tender. 3. Drain the sweet potatoes and let them cool slightly. Then, mash them until smooth. This makes the base creamy. 1. In a large mixing bowl, combine the mashed sweet potatoes with maple syrup, melted butter, milk, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until it is well combined. You want all the flavors to blend nicely. 2. In a separate bowl, prepare the pecan topping. Mix the chopped pecans with brown sugar and all-purpose flour. This adds a crunchy layer. 1. Transfer the sweet potato mixture into a lightly greased baking dish, around 9x13 inches. Spread it out evenly. 2. Sprinkle the pecan topping over the sweet potato layer. Make sure to cover it well. 3. Bake in the preheated oven for 25-30 minutes. Watch for it to turn golden and bubbly. This means it is ready. To make your sweet potato casserole perfect, start by mashing the sweet potatoes evenly. If you leave lumps, it can affect the texture. Use a potato masher or a mixer for a smooth result. Next, adjust the sweetness to your liking. Some may prefer more maple syrup, while others like it less sweet. Taste the mixture before baking to find your ideal balance. Presentation matters! Serve the casserole warm, and make it look special. Top it with a few whole pecans for a nice touch. Drizzle extra maple syrup on top for added sweetness. You can also use individual ramekins for a cozy, personal serving style. This makes each dish feel special and fun. Be careful not to overcook the sweet potatoes. If they are too soft, they can become watery. Drain them well after boiling to keep the mix creamy. Also, don’t skip the pecan topping! It adds a crunchy texture and a sweet flavor that balances the dish well. Without it, the casserole lacks that delightful crispiness. {{image_2}} If you want to make this casserole dairy-free, use almond milk instead of regular milk. Almond milk blends well and keeps the dish creamy. You can also skip the butter and use coconut oil instead. This keeps the flavor rich while removing dairy. For gluten-free options, replace all-purpose flour with almond flour or oat flour. Both give a great texture. Just make sure you check labels to avoid hidden gluten. To add a punch of flavor, consider using spices like ground ginger or cloves. These spices warm up the dish and add depth. You can also try adding a pinch of cayenne pepper for a slight kick, if you like spice. Another fun idea is to mix in other nuts. Walnuts or hazelnuts can add a different crunch. You can even sprinkle some chocolate chips on top for a sweet twist. This dish is not just for sweet potatoes! You can swap them with pumpkin or butternut squash in the fall. Both options bring a nice, sweet flavor. They also keep the dish colorful and festive. For holidays, customize the casserole with toppings like mini marshmallows or cranberries. These add a pop of color and flavor. You can adjust the sweetness to match your holiday spirit! Store leftovers in the fridge. Use airtight containers to keep the casserole fresh. Ensure the dish cools down before sealing. This way, you maintain its taste and texture. You can freeze this casserole before or after baking. For freezing before baking, assemble the dish, cover it tightly, and place it in the freezer. If you freeze after baking, let it cool completely first. To thaw, move it to the fridge overnight. Reheat in the oven at 350°F until warm. For best taste, enjoy the casserole within three to five days when stored in the fridge. If frozen, it can last up to three months. Always check for off smells or changes in color before eating. Yes, you can prepare this casserole a day before. Make the sweet potato mixture and put it in the fridge. Keep the pecan topping in a separate bowl. Before baking, add the pecan topping to the sweet potato layer. This method saves time and allows flavors to meld. If you don't have maple syrup, honey works well. Brown sugar is another option for sweetness. You can also try agave nectar or molasses for a different flavor. Just remember to adjust the amount to fit your taste. The casserole is done when it looks golden and bubbly. You can check with a fork. If it goes in easily, the casserole is ready. Let it cool for a few minutes before serving. This helps the flavors set and makes it easier to serve. This blog post covered everything you need to make a sweet potato casserole. We looked at the key ingredients and the simple steps for preparation and baking. I shared tips to avoid common mistakes and included fun variations for dietary needs and seasonal flavors. Remember, storing your leftovers properly keeps them fresh. When you follow these steps, you’ll enjoy a delightful dish that impresses at any meal. I hope you feel ready to make this tasty casserole soon!

Maple Pecan Sweet Potato Casserole

Delight your taste buds with this Maple Pecan Sweet Potato Casserole that’s perfect for any gathering! Made with tender sweet potatoes, rich maple syrup, and crunchy pecans, this dish is guaranteed to impress. It's easy to prepare and will add a warm touch to your table. Discover the full recipe and elevate your holiday meals with this scrumptious side! Click through to explore how to make this delicious casserole today.
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Ingredients
  

4 medium sweet potatoes, peeled and diced

1/4 cup maple syrup

1/4 cup unsalted butter, melted

1/2 cup milk (or almond milk for a dairy-free option)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup pecans, chopped

1/2 cup brown sugar (packed)

1/4 cup all-purpose flour

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, boil the diced sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

      In a large mixing bowl, mash the sweet potatoes until smooth.

        Add the maple syrup, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl with mashed sweet potatoes. Mix until well combined.

          Transfer the sweet potato mixture into a lightly greased baking dish (around 9x13 inches).

            In a separate bowl, mix the chopped pecans, brown sugar, and flour until well combined.

              Sprinkle the pecan mixture evenly over the sweet potato layer in the baking dish.

                Bake the casserole in the preheated oven for 25-30 minutes, or until golden and bubbly.

                  Remove from the oven and allow to cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8-10 servings

                      - Presentation Tips: Serve warm, garnished with a few whole pecans on top and a drizzle of additional maple syrup for added sweetness. You can also serve it in individual ramekins for a cozy, personal touch!