Maple Sweet Potato Casserole with Pecans
This maple sweet potato casserole bakes into a silky base topped with a crunchy, toasty pecan-oat crumble. Cozy, simple, and perfect for the holidays.
Servings: 10 servings
Calories: 306kcal
Ingredients
- 4 - 6 sweet potatoes 6 cups
- 1 egg
- ⅓ cup maple syrup
- 1 teaspoon cinnamon divided
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 5 tablespoon butter melted
- 1 cup rolled oats
- 1 cup pecans chopped
- ½ cup brown sugar or coconut sugar
Instructions
- Preheat oven to 400 F. Poke a few holes in each sweet potato with a fork and spray with some oil. Place the sweet potatoes on a baking sheet lined with foil or parchment paper for easy clean up. Bake in the preheated oven for 30 - 40 minutes until soft.4 - 6 sweet potatoes
- In a large bowl or in a stand mixer, scoop out the flesh of the sweet potatoes (discard the skins). Add the egg, maple syrup, ½ teaspoon of the cinnamon, nutmeg, and sea salt. With the paddle attachment or a hand mixer, beat the sweet potatoes until smooth.1 egg, ⅓ cup maple syrup, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt
- Spread the sweet potato mixture into a greased 9 x 13 inch baking dish. Set aside.
- In a bowl, add the melted butter, rolled oats, pecans, brown sugar, and remaining ½ teaspoon cinnamon. Mix until well combined. You should have small clumps of oats and pecans and sugar.5 tablespoon butter, 1 cup rolled oats, 1 cup pecans, ½ cup brown sugar
- Sprinkle the oat mixture over top of the sweet potatoes in an even layer. Bake in the oven for 25 - 35 minutes until toasted on top. Allow the casserole to set for at least 20 minutes before serving.
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 163mg | Potassium: 422mg | Fiber: 5g | Sugar: 21g | Vitamin A: 13032IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg