Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 3 tbsp unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup pecan halves
  • 1/4 cup brown sugar
  • 3 tbsp unsalted butter, melted
  • 1/4 tsp salt

Instructions:

  1. Cook the cubed sweet potatoes until tender. Transfer to a food processor or bowl and mash until silky-smooth.
  2. While the potatoes are hot, fold in the softened butter, maple syrup, vanilla, cinnamon, and salt, ensuring no lumps remain.
  3. Spread the sweet potato mixture evenly into a 9x13 inch baking dish, smoothing the top with a spatula.
  4. In a separate bowl, toss the pecan halves with melted butter, brown sugar, and salt.
  5. Scatter the pecan mixture evenly over the sweet potato puree.
  6. Bake at 350°F (175°C) for 25–30 minutes until the edges bubble and the pecan topping turns a deep mahogany color.
  7. Remove from the oven and let the casserole rest for 15 minutes to allow the starches to set before serving.