Sweet Potato Casserole with Maple Pecan Topping

A baking dish of maple pecan sweet potato casserole served with a spoon.

5 from 1 vote

Sweet Potato Casserole with Maple Pecan Topping

Looking for a Sweet Potato Casserole that isn't so loaded with sugar it belongs on the dessert table? This one is the perfect balance of sweetness, lightened up while still being rich and indulgent enough for your holiday table! Gluten-free and can be made ahead and baked on the busy day!

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: to 12

Calories: 253kcal

Author: Meryl Downing

Ingredients

4 sweet potatoes
4 Tablespoons butter
¼ cup heavy cream
2 teaspoons maple syrup
1 teaspoon kosher salt

For the Topping

2 Tablespoons butter melted
2 Tablespoons maple syrup
2 Tablespoons almond flour
½ teaspoon cinnamon
1½ cup pecans or in combination with walnuts

Instructions

Wash and peel the sweet potatoes, removing any black or bad spots. Cut into 1 inch slices and then into quarters. Add the large chunks to a pot of cold water as you go. Bring to a boil over high heat and cook until soft, about 30 minutes.
Drain well and return to the hot pot. Add butter, heavy cream, maple syrup and salt, and mash well with a potato masher. Transfer to a casserole dish and smooth the top with a spoon or spatula.
For the Topping, mix together all ingredients and pour the topping over the sweet potatoes. Spread it out evenly. Bake at 375℉ for 20 minutes, until the topping is toasted.

Notes

Make Ahead - The sweet potatoes can be boiled, mashed, and put in the casserole dish with the raw topping a day in advance. Just cover and refrigerate. Then bake for 20 minutes the day of. Make sure the sweet potatoes are heated through, if they aren't, cover with foil and continue baking.
Gluten-Free - This sweet potato casserole is gluten-free. You can substitute the almond flour for regular flour if you don't need it to be gluten-free.
The Topping is Optional - You can serve just the mashed sweet potatoes as is for a simple side dish, dotted with extra butter.
Pecans can be substituted with walnuts or a combination of the two. Use raw nuts, chopped or left whole.
Freezing - Extra sweet potato casserole with the nut topping can be frozen and used in baking in place of canned pumpkin. Try it in Pumpkin Waffles or Chocolate Pumpkin Muffins!

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