With only three ingredients and a couple things you already have on hand, you can create my classic sweet potato casserole! The potatoes are seasoned and pureed with a generous dollop of pure maple syrup. Top it with a crunchy coating of candied pecans and it will be ready in less than an hour.
RecipeSavants.comWith only three ingredients and a couple things you already have on hand, you can create my classic sweet potato casserole! The potatoes are seasoned and pureed with a generous dollop of pure maple syrup. Top it with a crunchy coating of candied pecans and it will be ready in less than an hour.Smart Recipes, American Recipes, Vegetables,Other Recipes, RecipesVegetables,OtherAmericanSweet Potato CasserolePT2HServes 10
Ingredients:
8 Cups Water2 Teaspoons Salt & Freshly Ground Black Pepper6 Pounds Sweet Potatoes1.5 Cups Pure Maple Syrup2 Cups Pecan HalvesPreheat oven to 350 degrees. Coat a 3-quart casserole dish with cooking spray and set aside.
In a large saucepan over medium-high heat, add 6 cups water, 1/2 teaspoon salt & potatoes and bring to a boil. Cook until potatoes are fork-tender, about 12 minutes. In a colander, drain potatoes over a large bowl for about 15 minutes.Meanwhile, line a sheet pan with parchment paper and set aside. In a large skillet over medium-high heat, heat 1/2 cup syrup and stir in pecans, 3/4 teaspoon salt & 1 teaspoon pepper. While constantly stirring, cook mixture until pecans are glazed and syrup has evaporated, about 5 minutes. Transfer to prepared sheet pan to cool.In the bowl of a food processor, add potatoes, remaining water, syrup, salt & pepper. Puree until smooth and stir in the candied pecans. Transfer this mixture to prepared casserole dish.Bake until top is golden brown, about 40 minutes. Let sit 15 minutes before serving.
To save time, assemble the casserole without the nut topping 2 days ahead of time. Just cover in chill in the refrigerator. Make the candied pecans 2 days ahead and store them in an airtight container in your pantry.
Ingredients
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