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Created by:
Kristy Still
Maple Pecan Sweet Potato Casserole
Servings
8
(1/2 Cup Servings)
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Ingredients
1x
2x
3x
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
Preheat oven to 350*.
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.
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.
Beat in the egg.
Fold in chopped pecans.
Spray a casserole dish with nonstick cooking spray, and spread the mashed sweet potato mixture in evenly.
Bake for 15 minutes on 350*.
Carefully remove, sprinkle with marshmallows, pecans, and a dash of cinnamon.
Bake for an additional 10-12 minutes or until marshmallows are slightly browned.
Serve warm.
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