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- 4 medium sweet potatoes, peeled and cubed - 1/2 cup maple syrup - 1/4 cup unsweetened almond milk (or any milk of choice) - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/2 cup brown sugar - 1/4 cup flour (all-purpose or gluten-free) - 1/4 cup coconut oil, melted (or unsalted butter) To create this Maple Pecan Sweet Potato Casserole, I always start with fresh ingredients. The sweet potatoes are the star of the dish. They provide a creamy texture and sweet flavor. I prefer medium-sized sweet potatoes for this recipe. Next, I add maple syrup for that rich, sweet taste. It blends beautifully with the sweet potatoes and brings warmth to the dish. The almond milk adds a smooth creaminess. You can use any milk you like, but I find almond milk works best. Butter adds richness, while vanilla extract enhances sweetness. Cinnamon and nutmeg give the casserole a cozy flavor profile. Don’t forget the salt—it balances the sweetness perfectly. The topping is key! Chopped pecans add a delightful crunch. I mix them with brown sugar and flour. This creates a crumbly topping that bakes to a golden brown. Coconut oil or more butter makes it even richer. These simple ingredients come together to create a dish that's both comforting and delicious. I love the way every bite brings a smile! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Boil four medium sweet potatoes until fork-tender, about 15 minutes. - Drain and let them cool slightly before mashing in a mixing bowl. - Stir in half a cup of maple syrup and a quarter cup of almond milk. - Add melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix well. - Transfer this sweet potato mixture into a greased 9x13 inch baking dish. - In a separate bowl, mix one cup of chopped pecans, half a cup of brown sugar, and a quarter cup of flour. - Pour in melted coconut oil and stir until crumbly. - Sprinkle this pecan topping evenly over the sweet potato layer. - Bake the casserole for 25-30 minutes until the topping is golden brown. To get the right sweet potato texture, choose firm sweet potatoes. Peel and cube them evenly. Boil them until fork-tender, about 15 minutes. Drain them well to avoid excess water. Mash until smooth but leave a few lumps for texture. This adds depth to your casserole. For the perfect pecan topping, chop your pecans roughly, leaving some larger pieces for crunch. Combine them with brown sugar, flour, and melted coconut oil. Mix until crumbly but don’t over-mix. This will create a nice crisp layer on top. Garnish with a drizzle of maple syrup and a sprinkle of extra pecans. This adds sweetness and a lovely crunch. You can also serve it warm straight from the baking dish. It looks great and keeps the casserole warm. Maple Pecan Sweet Potato Casserole goes well with roasted meats and green salads. Pair it with turkey or ham for a cozy meal. It also shines at holiday gatherings, making it a crowd favorite. For a dairy-free version, use unsweetened almond milk and coconut oil instead of butter. This keeps the dish creamy and rich without dairy. If you need a gluten-free option, substitute regular flour with gluten-free flour. For a vegan version, replace the butter with coconut oil and ensure the milk is plant-based. The maple syrup adds sweetness naturally, so you won’t miss the eggs. Pro Tips Use Fresh Sweet Potatoes: For the best flavor and texture, choose firm, unblemished sweet potatoes. Fresh ones will yield a creamier mash. Customize the Milk: Feel free to substitute the almond milk with any milk of your choice, like oat or coconut milk, to enhance the flavor profile. Make Ahead: This casserole can be prepared a day in advance. Simply assemble and store in the fridge, then bake when ready to serve. Add a Pinch of Sea Salt: Sprinkling a touch of sea salt over the pecan topping before baking will enhance the flavors and add a nice contrast to the sweetness. {{image_2}} You can make this casserole even more tasty! Adding spices like ginger or allspice gives it a warm kick. Just a pinch can change the whole dish. You might also try adding dried fruits like cranberries or raisins. They add a sweet burst and a chewy texture. These simple changes can make your casserole unique. Not a fan of almond milk? You can use any milk you like, such as oat or soy milk. If you want a richer flavor, swap unsalted butter for coconut oil. It adds a slight coconut taste. For nuts, feel free to use walnuts or pecans. Each nut brings its own flavor and crunch. You can even mix in seeds for added texture. For holidays, add festive flavors. Try mixing in orange zest or a touch of maple extract. These flavors make it feel special. You can also decorate the top with mini marshmallows or candy pecans for a festive look. In summer, lighten it up! Use fresh fruits like peaches or berries. This gives the dish a fresh, seasonal twist that everyone will love. To store your Maple Pecan Sweet Potato Casserole, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to five days. This makes it great for meal prep or leftovers. Just make sure it is sealed tightly to avoid drying out. If you want to freeze the casserole, wrap it well in plastic wrap and then aluminum foil. It can last in the freezer for about three months. When you're ready to eat it, thaw it in the fridge overnight. This way, it keeps its flavor and texture. To reheat, the best method is to use the oven. Preheat it to 350°F (175°C). Cover the casserole with foil to prevent it from drying out. Heat for about 20-25 minutes or until warm. You can also use a microwave. Just heat in short bursts, stirring in between. This helps maintain the taste. You can tell the casserole is done by checking the topping. It should be golden brown and crisp. The edges should bubble slightly, showing it's heated through. If you insert a fork in the center, it should feel soft. Yes, you can make this casserole ahead of time. Prepare it fully, then cover it well. Store it in the fridge for up to two days. When ready to bake, just add about 10 extra minutes to the cooking time. This casserole pairs well with many dishes. You can serve it with roasted chicken or turkey. It also goes nicely with green beans or a fresh salad. Try adding cranberry sauce for a tasty contrast. Yes, you can easily make this dish vegan. Use almond milk or any plant-based milk. Swap the butter for coconut oil or vegan butter. Replace the eggs with a flaxseed mixture for binding. Enjoy the same great taste! This blog post covers a delicious Maple Pecan Sweet Potato Casserole recipe. You learned about the key ingredients, step-by-step instructions, and helpful tips for perfecting the dish. I also shared variations and storage strategies. I encourage you to try this recipe at your next gathering. It combines sweet flavors with a crunchy topping for a delightful meal. With a few tweaks, you can make it fit any dietary need. Enjoy cooking and sharing this tasty dish!

Maple Pecan Sweet Potato Casserole

A delicious and sweet casserole made with mashed sweet potatoes and topped with a crunchy pecan mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 medium sweet potatoes, peeled and cubed
  • 0.5 cup maple syrup
  • 0.25 cup unsweetened almond milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
  • 1 cup pecans, chopped
  • 0.5 cup brown sugar
  • 0.25 cup flour
  • 0.25 cup coconut oil, melted

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Boil sweet potatoes in a large pot of salted water for about 15 minutes, or until fork-tender. Drain and let them cool slightly.
  • In a large mixing bowl, mash the sweet potatoes with a potato masher until smooth.
  • Stir in the maple syrup, almond milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  • Pour the sweet potato mixture into a greased 9x13 inch baking dish and spread it evenly.
  • In a separate bowl, combine the chopped pecans, brown sugar, flour, and melted coconut oil. Mix until crumbly.
  • Sprinkle the pecan topping evenly over the sweet potato mixture.
  • Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
  • Let the casserole cool for a few minutes before serving.

Notes

Serve in the baking dish with a sprinkle of extra chopped pecans and a drizzle of maple syrup on top for added sweetness and visual appeal.
Keyword casserole, maple syrup, pecan, sweet potato