Autumn Harvest Sweet Potato Casserole

A delightful twist on the classic sweet potato casserole featuring crunchy pecans and a hint of warm spices, perfect for holiday feasts and fall gatherings.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

3 lbs sweet potatoes

1/4 cup unsalted butter

1/3 cup brown sugar

1/2 cup heavy cream

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 cup pecan halves

1/2 cup rolled oats

1/4 cup all-purpose flour

1/4 cup maple syrup

Instructions

1. Preheat oven to 350°F (175°C).

2. Peel and chop sweet potatoes into 1-inch cubes.

3. Boil sweet potatoes in a large pot of water for 15-20 minutes until tender.

4. Drain and mash the sweet potatoes in a large bowl.

5. Stir in butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.

6. Spread sweet potato mixture into a greased 9x13 inch baking dish.

7. In a separate bowl, combine pecans, oats, flour, and maple syrup to make the topping.

8. Sprinkle the pecan topping evenly over the sweet potato mixture.

9. Bake for 30 minutes until the topping is golden brown and crunchy.

10. Let cool slightly before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.