Pecan Sweet Potato Casserole
Ingredients
Sweet Potato Filling
-
3
pounds
sweet potatoes
-
½
stick
unsalted butter, melted
-
½
cup
milk of choice
-
¼
cup
maple syrup
-
½
teaspoon
vanilla extract
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
fine salt
Pecan Topping
-
3
tablespoons
unsalted butter, softened
-
¼
cup
packed coconut sugar or dark brown sugar
-
¾
cup
pecan halves or pieces, finely chopped
-
2
teaspoons
finely snipped fresh rosemary leaves (optional)
-
½
teaspoon
ground cinnamon
-
pinch
fine salt
Instructions
- Preheat the oven to 425°F and prepare a baking sheet and a baking dish.
- Prick the sweet potatoes and bake them until tender, then let them cool.
- Reduce the oven temperature to 350°F, scoop the insides of the sweet potatoes into a bowl, and mix with the filling ingredients.
- Transfer the sweet potato mixture to the prepared baking dish.
- Prepare the pecan topping by mixing all the topping ingredients in a bowl.
- Dollop the topping over the sweet potato filling and bake for 30 minutes until golden.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
30mg
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