INGREDIENTS
For the Sweet Potato Base
4 large sweet potatoes, peeled and cubed
3 tbsp butter
¼ cup milk or cream
2 tbsp maple syrup or honey
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
1 tsp vanilla extract (optional)
For the Crunchy Pecan Topping
¾ cup chopped pecans
2 tbsp brown sugar or honey
1 tbsp melted butter
1 tbsp flour (or almond flour)
Pinch of cinnamon
Pinch of salt
DIRECTIONS
Cook the Sweet Potatoes
Boil sweet potato cubes in salted water for 12–15 minutes, until fork-tender.
Drain well.
Mash & Mix
Add butter, milk/cream, maple syrup, cinnamon, nutmeg, salt, and vanilla (if using).
Mash until smooth and creamy.
Adjust sweetness and spice to taste.
Prepare the Pecan Topping
In a bowl, mix chopped pecans with brown sugar (or honey), melted butter, flour, cinnamon, and salt.
Stir until the mixture resembles a crumbly topping.
Assemble the Casserole
Spread the creamy mashed sweet potato mixture into a baking dish.
Sprinkle the pecan topping evenly over the surface.
Bake
Bake at 180°C (350°F) for 25–30 minutes, until the topping is golden and crispy.
Serve
Let cool slightly before serving.
Perfect for holidays or cozy fall dinners.
NUTRITIONAL INFO (Approx. per serving)
Calories: 310
Protein: 4g
Fat: 14g
Carbs: 45g
Fiber: 5g
Sugars: 18g