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Dinner recipe · from the recipe book

Maple Pecan Sweet Potato Casserole

Silky mashed sweet potatoes lightly sweetened with maple and warm spices under a crunchy, toasty pecan topping.

Maple Pecan Sweet Potato Casserole

Ingredients

  • 11 medium1,400 gSweet potatoespeeled and cut into 1-inch chunks
  • 2 large100 gEggsbeaten
  • ½ cup (120 ml)120 gMilk, 2%
  • 2½ tbsp50 gMaple syrupdivided
  • 3 tbsp40 gUnsalted buttermelted, divided
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gSaltdivided
  • ¾ cup chopped80 gPecanschopped
  • 2 tbsp20 gGluten-free flour blend (rice based)

Steps

  1. Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish with a little of the butter.
  2. Boil the sweet potato in salted water until very tender, about 15 minutes. Drain well and let steam dry for 5 minutes.
  3. Mash the sweet potato until smooth, then let it cool for a few minutes so it won't cook the eggs.
  4. Stir in the milk, half the maple syrup, half the remaining butter, the vanilla, cinnamon, nutmeg and most of the salt, then beat in the egg. Spread in the dish.
  5. In a small bowl, toss the pecans with the gluten-free flour blend, the rest of the butter, the rest of the maple syrup and a pinch of salt until crumbly. Scatter over the top.
  6. Bake until the center is set and reaches 160°F (71°C) and the pecans are toasted, 35 to 40 minutes.
  7. Rest 10 minutes before serving.

Contains: Milk, Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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