Homemade Sweet Potato Casserole
- Yield 10
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Sweet Potato Casserole is a casseroles recipe on Avoteb. The yield on the card is 10. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 4 pounds sweet potatoes, peeled and chopped into large chunks
- 1 cup milk, warmed (I used 2%, but any milk will work)
- 2 Tablespoons butter (or coconut oil, to make this vegan)
- 1-2 Tablespoons maple syrup, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- maple cinnamon pecan topping (see below)
- 1 cup chopped raw pecans
- 1 Tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- pinch of cayenne (optional)
Method
Warm oven to 375°F.
Tip in sweet potato chunks to a large stockpot and cover with water. Warm over a hot burner until the water reaches a boil. Lower heat to medium-high and continue boiling until the potatoes are fork-tender (can mash easily with a fork). Tip off, and then return potatoes to the stockpot.
Tip in in the warmed milk, maple syrup, butter, cinnamon, salt and pepper. Take a potato masher to mash the potatoes, and stir the mixture together until everything is well-combined and the potatoes reach your desired level of smoothness.
Move the potato mixture into a baking dish, then top with the maple cinnamon pecan topping.
Roast for 12-15 minutes, or until the pecans are toasted and fragrant.
Plate warm.
Whisk all ingredients together until combined.
