Sweet Potato Casserole that doesn’t taste like shit or have 700 g of sugar! Christmas came early ya’ll!!! On the real, who actually likes sweet potato casserole with the marshmallows on top? Sick. I was looking up the traditional recipes for this and it legit is half sugar half potatoes. HARD PASS.
This dish is much different than the traditional recipes. It’s still sweet, but just has a bit of maple syrup to help bring out the natural sweetness in the sweet potatoes already has. You will also want to straight up eat the pecan topping on it’s own and I am here to let you know that is fine by me! Hope you love this one.
Sweet Potatoes Casserole
Ingredients
- 4 cups steamed sweet potato with skins removed 3-4 large potatoes
- 1 egg
- 1 tbsp butter
- 2 tbsp maple syrup
- 1 tsp kosher salt
- 1/2 tsp cinnamon
Candied Pecan Topping:
- 1 cup raw pecan halves
- 1 tbsp butter
- 2 tbsp maple syrup
- Pinch of salt
Instructions
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Preheat oven to 350 degrees.
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Steam your sweet potatoes (I microwaved mine for about 8 minutes each side until soft. You can also bake them at 350 for 1-1.5 hours). Scoop out the inside of your potatoes into a large mixing bowl, discarding the skin. Add the egg, butter, maple syrup, salt and cinnamon and combine with a fork or mixer.
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Scoop the mixture into a baking dish and set aside.
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Heat a skillet over medium heat and add in your butter, pecans, maple syrup and salt. Bring to a simmer for about 5 minutes then add to the top of the sweet potato mixture.
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Bake for 30 minutes or until the top is crispy and golden. Top with sea salt flakes and serve!
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