Description
A holiday favorite that combines silky roasted sweet potatoes with a crunchy pecan streusel topping and maple glaze — a side dish so good it doubles as dessert.
Ingredients
Scale
- 4 pounds sweet potatoes
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1½ teaspoons ground cinnamon
- ¼ cup heavy cream
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 cup pecans, chopped and divided
- 8 tablespoons cold butter, divided
- ½ cup maple syrup (for glaze)
Instructions
- Preheat oven to 400°F and line a baking sheet with foil. Roast sweet potatoes (slit lengthwise) for 60-90 minutes until soft and caramelized.
- Scoop cooled potato flesh into a bowl and mash smooth. Fold in maple syrup, vanilla, melted butter, cinnamon, and heavy cream until creamy.
- Spread sweet potato mixture into a buttered 2-3 quart baking dish.
- Reduce oven to 350°F. Combine flour, brown sugar, half the pecans, and 6 tablespoons cold cubed butter. Mix with fingers until crumbly.
- Sprinkle topping evenly over sweet potatoes. Bake 20-25 minutes until golden brown.
- Meanwhile, prepare glaze: melt remaining 2 tablespoons butter in a skillet, toast remaining pecans 2-3 minutes, then add maple syrup and simmer until slightly thickened. Drizzle over casserole before serving.
Notes
Substitute coconut cream and vegan butter for a dairy-free version. Adjust maple syrup to taste depending on potato sweetness. Assemble ahead and bake fresh for holidays.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking & Roasting
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 cup
- Calories: 533
- Sugar: 32g
- Sodium: 234mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 40mg
Keywords: sweet potato casserole, holiday side dish, pecan topping, thanksgiving casserole