It’s time to enjoy this delicious Maple Sweet Potato Casserole! I shared this recipe several years ago, but as we head into Thanksgiving, it’s a great time to share it again!
One of my all time favorite foods for Easter and really any holiday is Sweet Potato Casserole. I decided to try out a new recipe from Cooking Light for our casserole this year. Did we like it?
My picky eater, who doesn’t eat veggies, he even ask for more! That’s a HUGE win in my book!
My favorite aspect of this casserole was the maple syrup. I absolutely love real maple syrup. It is my ultimate picture of comfort food. This recipe was one that I actually stayed really close to the actual recipe. I tend to always adapt and change a few things, but I love that it uses foods that you would find in your pantry. My husband request this on a regular basis now, but it’s one of his favorite sweet tasting side dishes.
It also includes the signature part of sweet potato casserole, marshmallows. I always have to sneak a few too before they go on top of the casserole. What can I say, they speak to me.
The one thing I did do was only put pecans on half of the casserole. I am allergic to pecans and thankfully am not deathly allergic so the cross contamination isn’t a huge concern for me, but I still wanted to be able to eat some of this casserole. I also topped it with cinnamon as well. As soon as it came out of the oven we were ready to dig in!
Will sweet potato casserole be on your table for Easter this year?
Enjoy!
Disclosure: I am a blog partner for Cooking Light; however, this is not a compensated post.
Maple Pecan Sweet Potato Casserole
Ingredients
- 3 Large Sweet Potatoes Cooked & Peeled (Approx 3 Lbs)
- 1/4 Cup Fat Free Half & Half
- 3 Tbsp Butter Melted
- 3 Tbsp Maple Syrup
- 1 Tsp Salt
- 1/2 Tsp Ground Black Pepper
- 1/4 Tsp Vanilla
- 1/4 Tsp Ground Cinnamon
- 1/8 Tsp Ground Allspice
- 1 Large Egg Beaten
- 1/4 Cup Chopped Pecans
Topping:
- 1/2 cup mini-marshmallows
- 2 Tbsp Chopped Pecans
- Ground Cinnamon
Instructions
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1. Preheat oven to 350*.
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2. Be sure the potatoes are cooked and peeled. These can be peeled and boiled in a large stock pot until soft if you have not already cooked them.
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3. Place cooked potatoes in a large mixing bowl, then add in the cream, butter, syrup, salt, pepper, vanilla, cinnamon, and all spice. Mix this well.
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4. Beat in the egg.
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5. Fold in chopped pecans.
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6. Spray a casserole dish with nonstick cooking spray, and spread the mashed sweet potato mixture in evenly.
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7. Bake for 15 minutes on 350*.
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8. Carefully remove, sprinkle with marshmallows, pecans, and a dash of cinnamon.
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9. Bake for an additional 10-12 minutes or until marshmallows are slightly browned.
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10. Serve warm.
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This looks like something my family would enjoy, but I need a more specific amount (like “cups” or “weight” ) of sweet potatoes, as the ones I see in our stores are often huge! Thanks!
I used just under 3 lbs, the original recipe suggests 2 3/4 lb. Lately the ones I’ve found are super small at the store, I love the huge ones. 🙂
This looks yummy! I’m adding this to my Thanksgiving dinner. Thanks for sharing. Stopping by from Let’s be Friends.
This looks so yummy! Makes me excited for the holidays. Thanks for sharing for the #homemattersparty.
Delicious! The recipe pics are so tasty. You made it so beautifully. Love this. I will try this recipe.