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Sweet Potato Casserole with Pecans

A comforting and flavorful casserole combining roasted sweet potatoes with a pecan topping, perfect for holiday gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 3 pounds sweet potatoes (about 4 medium-sized)
  • 4 tablespoons unsalted butter (melted)
  • ½ cup milk (any variety you prefer)
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine salt
  • 3 tablespoons unsalted butter (softened)
  • ¼ cup packed coconut sugar or dark brown sugar
  • ¾ cup pecan halves or pieces (finely chopped)
  • 2 teaspoons fresh rosemary (finely chopped (optional))
  • ½ teaspoon ground cinnamon
  • Pinch salt

Method
 

  1. Roast the sweet potatoes at 425°F (220°C) for 45-75 minutes until tender, then cool slightly.
  2. Reduce oven to 350°F (175°C). Grease a 9-inch baking dish.
  3. Scoop out sweet potato flesh, mix with melted butter, milk, syrup, vanilla, nutmeg, and salt until smooth. Transfer to dish.
  4. Combine softened butter, sugar, pecans, rosemary, cinnamon, and salt for topping. Spread over filling.
  5. Bake for 30 minutes until golden and bubbly. Serve warm.

Notes

For extra flavor, toast the pecans before adding to the topping.