Maple-Pecan Candied Sweet Potato Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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Maple-Pecan Candied Sweet Potato Casserole is the ultimate comfort dish, perfect for festive gatherings or a cozy family dinner. This recipe combines the natural sweetness of sweet potatoes with a crunchy pecan topping and gooey marshmallows for a dish that's both indulgent and heartwarming.

Ingredients for Maple-Pecan Candied Sweet Potato Casserole

Sweet potatoes are the star of this dish, providing a naturally sweet base that pairs beautifully with other flavors. Maple syrup adds a warm, earthy sweetness, while brown sugar enhances the caramel notes. Butter gives richness and a smooth texture, and a touch of vanilla extract brings out the depth of flavors. The cinnamon and nutmeg add a hint of spice that complements the sweetness, while a pinch of salt balances everything. Finally, pecans add a delightful crunch, and mini marshmallows create a gooey, toasted topping that’s hard to resist.

Tips & Tricks

  • Use fresh sweet potatoes for the best flavor, avoiding canned ones.
  • For easier peeling, briefly microwave the sweet potatoes to loosen the skin.
  • To prevent marshmallows from burning, place them on the casserole halfway through baking.
  • For a nut-free version, substitute pecans with sunflower seeds.

Serving Suggestions

This casserole pairs beautifully with roasted turkey or ham, making it a perfect addition to a holiday spread. Try serving it alongside a crisp green salad with a tangy vinaigrette to balance the sweetness. It also complements roast chicken and gravy for a comforting family dinner.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can prepare the sweet potato mixture and store it in the refrigerator for up to 24 hours before baking. Add the pecans and marshmallows just before baking.
Can I use large marshmallows instead of mini ones?
Absolutely, just cut them into smaller pieces so they distribute evenly across the casserole.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just make sure your brands of marshmallows and other processed items are certified gluten-free.

Maple-Pecan Candied Sweet Potato Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This will ensure it's hot and ready when you finish preparing the casserole. While the oven heats up, peel and cube the sweet potatoes. You want them in evenly sized pieces, so they cook uniformly. Place them in a large pot of water and bring to a boil. Let them cook until tender, which should take around 15 minutes.

Once the sweet potatoes are tender, drain them thoroughly and transfer them to a large bowl. Now, it's time to mash them. You can use a potato masher or a fork, depending on your preference. Add in the maple syrup, brown sugar, butter, vanilla extract, cinnamon, nutmeg, and salt. Stir everything together until it's well combined and smooth.

Next, spread the sweet potato mixture evenly into a 9x13-inch baking dish. Make sure it's smooth and level, so it bakes evenly. Sprinkle the chopped pecans over the top, distributing them evenly. Finally, layer the mini marshmallows over the pecans. They'll puff up and get golden in the oven.

Place the baking dish in your preheated oven and let it bake for 25-30 minutes. You’ll know it’s ready when the marshmallows are golden brown and the pecans are nicely toasted. Let it cool for a few minutes before serving to let the flavors meld together.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Crunchy pecan topping adds texture.
  • Quick and straightforward to prepare.
  • Ideal for holiday dinners or special occasions.
  • Rich in seasonal flavors like maple and cinnamon.

Ingredients

4 lbs sweet potatoes
1 cup maple syrup
1/2 cup brown sugar
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup pecans, chopped
2 cups mini marshmallows

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Peel and cube sweet potatoes; boil in a large pot of water until tender, about 15 minutes.
3. Drain and mash the sweet potatoes in a large bowl.
4. Stir in maple syrup, brown sugar, butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
5. Spread the sweet potato mixture evenly in a 9x13-inch baking dish.
6. Sprinkle chopped pecans evenly over the sweet potato mixture.
7. Top with mini marshmallows.
8. Bake in preheated oven for 25-30 minutes, or until marshmallows are golden brown and pecans are toasted.

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