I know that sweet potato casserole is a traditional Thanksgiving side dish, but growing up we always had sweet potato Casserole for Christmas. Our Thanksgiving side dishes were mashed potatoes and butternut squash, and my dad’s sweet potato casserole was perfect paired with our Christmas ham. Really, this sweet potato pecan casserole is perfect as a side dish for any meal, and since it’s so easy to make you’ll want to make it anytime. It’s a little lighter than you’re traditional sweet potato casserole but you would never know! Subtly sweetened with maple syrup and topped with a crunch pecan and oat topping, you’ll definitely be going back for more.
Sweet potatoes and pecans are such a perfect combination, and I love the addition of oats to make the topping extra crunchy but also make you feel like you’re being a little bit healthy. I absolutely love sweet potatoes; so much so that I will serve them to my family even though my 13 month old and I are the only ones who really love them. It doesn’t matter! I’m convinced this sweet potato pecan casserole will convert anyone into a sweet potato lover.
You can’t go wrong with a crunchy topping. Personally, I’ve never been a fan of marshmallows on my sweet potato casserole. I like something crunchy to offset the smooth and creamy potatoes. But if you are a big fan of them, you can add some marshmallows on top! Just follow the instructions as listed below, then top with marshmallows and pop back in the oven until they’re good and toasty. You do you! If marshmallows are what you need on your sweet potato casserole, then I say go for it. Marshmallows or not, this sweet potato pecan casserole is going to be a hit.
- 4 sweet potatoes (about 3 lbs.)
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 tbsp. maple syrup
- 3 tbsp. melted butter
- ¼ cup milk
- 1 cup rolled oats
- 1 cup chopped pecans
- ¼ cup whole wheat flour
- 4 tbsp. brown sugar
- ½ tsp. cinnamon
- 4 tbsp. melted butter
- Preheat oven to 400 degrees Fahrenheit. Prick the potatoes all over with a fork and bake until tender. Depending on the size, this will take about 45 minutes - 1 hour. Decrease oven temperature to 350 degrees Fahrenheit.
- Once the potatoes are cooked and cooled enough to handle, remove them from their skins and place in a large bowl. Mash with salt, pepper, 2 tbsp. maple syrup, 3 tbsp. melted butter, and milk. Mash until smooth and set aside.
- In a small bowl, combine oats, pecans, flour, brown sugar, cinnamon, and melted butter.
- Spread the sweet potatoes in a baking dish and top with pecan-oat topping.
- Bake for 30 minutes until the pecan-oat topping begins to brown.
- Enjoy!
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